Carnitas - Pressure Cooker
World Cuisine Latin American Mexican
Savory and tender pork carnitas.
Servings per recipe: 24
Calories per serving: 154
Preparation time: 20m
Total cooking time: 1h 35m
Ingredients:
- 1 (6 pound) pork butt roast
- 1 1/2 tablespoons salt
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon chile powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil, or more to taste
- 1 cup orange juice
- 1 onion, coarsely chopped
- 4 cloves garlic, diced, or more to taste
Directions:
- 1 Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
- 2 Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
- 3 Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
- 4 Remove pork from pressure cooker and shred meat.
Nutrion facts:
| Total Fat | 10.6g | 16% |
| Saturated Fat | 4.0g | |
| Cholesterol | 43mg | 14% |
| Sodium | 471mg | 19% |
| Potassium | 211mg | 6% |
| Total Carbohydrates | 2.4g | |
| Dietary Fiber | 0.4g | 1% |
| Protein | 11.8g | 24% |
| Sugars | 1g | |
| Vitamin A | 81IU | |
| Vitamin C | 7mg | |
| Calcium | 24mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 13mg | |
| Folate | 8mcg |
