Pressure Cooker Pork Carnitas

Serves 4 in about 55 minutes. The pressure cooker brings oregano and cayenne powder together.

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon oregano
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon adobo powder
• 1 teaspoon ground coriander
• 3 lbs pork shoulder, cut into large chunks
• 1 onion, diced
• 1 cup orange juice
• 1 cinnamon stick
• ¼ teaspoon cayenne powder (or more for extra heat)
• 1 jalapeño pepper, chopped

Method

1. In a mixing bowl add the olive oil and spices. Stir well.
2. Tip in the pork chunks and stir them to make sure they are completely coated with the oil/spice mixture. keep it nearby.
3. Chop the onion into a ½ inch dice or so.
4. Tip in the orange juice into the pressure cooker inner liner.
5. Stir in the cinnamon stick.
6. Tip in the pork chunks and the chopped onion to the pot and stir just to combine.
7. Set the lid on the IP and set knob to the Sealing position.
8. Press the Pressure Cook (or Manual button) or dial, and use the +/- buttons to adjust the time to 35 minutes. Make sure it is set to High Pressure.
9. After cooking cycle ends, let it sit and naturally release pressure for 15 minutes.
10. Then Manually release the remaining pressure.
11. When the pin on the lid drops, and it is safe to open the lid, open it facing away from you, to be safe. Not the kind of facial you want!
12. Lift out meat to a plate or bowl and shred, using two forks. Don't shred too much as you want to have some slightly bigger pieces.
13. Very carefully strain the liquid in the pot, (saving the onions, and discarding the cinnamon stick) into a fat separator.
14. Tip in as much of the degreased liquid as you want into a large serving bowl with the pork and the onions, and mix well.

More instant pot ideas are in the instant pot collection.