3 Tasty Carnitas Pressure Cooker Recipes

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Carnitas Recipe Pressure Cooker

1. Classic Carnitas

Ingredients

• 4 cloves garlic
• 6 pounds pork butt roast
• 1 or 2 tablespoons salt
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 or 2 teaspoon chili powder
• 1 or 2 teaspoons paprika
• 2 tablespoons olive oil
• 1 cup of orange juice
• 1 onion

Directions

1. First, trim the excess fat of the pork butt; cut the pork accurately into 2-inch cubes, then transfer it to a dish.
2. Mix the oregano, salt, cumin, chili powder, paprika, and black pepper in a dish.
3. Rub the pork cubes gently with the spice mix.
4. Coat the seasoned pork cubes carefully in the olive oil; put it in a pressure cooker.
5. Then cover the pork cubes with the onion, garlic, and orange juice.
6. Next, place the lid on the pressure cooker and carefully lock it; take it to sufficient pressure above medium temperature until the pork is no longer pink in the middle, about 1 hour.
7. Let the pressure naturally come down, approximately 12 minutes.
8. Finally, remove the pork carefully from the pressure cooker and then shred the meat.

Nutrition Facts (For Per Serving): calories: 178; fat: 18.3g; carbohydrates: 25.4 g; protein: 22.6 g; cholesterol: 56 mg; sodium: 800 mg.

 

2. Pork Carnitas

Ingredients

• 14.5-ounce chicken broth
• 1/4 cup vegetable oil
• 4 pounds of pork shoulder
• 3 tablespoons kosher salt
• 1 onion
• 1 clove garlic
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 or 2 teaspoons dried oregano
• 1 or 2 teaspoon ground cumin

Directions

1. Cook the vegetable oil carefully in a pressure cooker above high temperature.
2. Mix the pork shoulder properly with salt, and prepare the pork smoothly in the oven.
3. Cook it until properly brown on each side, approximately 15 minutes.
4. Next, combine the garlic, onion, lime juice, oregano, cumin, and chili powder.
5. Pour it in the chicken broth properly, and take it to a boil.
6. Decrease the temperature to medium-low, then cover, and properly maintain it to simmer the pork continuously until tender for about 1 hour.
7. Then preheat the oven carefully to 450 degrees F.
8. After that, shift the pork shoulder smoothly to a baking sheet, keeping the cooking fluid.
9. Drizzle it with a little amount of the retained cooking fluid and carefully season it with the salt.
10. Then bake the pork properly in the pressure cooker until softly browned, approximately 25 minutes.
11. Drizzle properly more of the cooking fluid on the meat, and use two forks to the shred of the chicken as it softly browns.

Nutrition Facts (For Per Serving): calories: 200; fat: 14.5 g; carbohydrates: 26.3 g; protein: 22.5 g; cholesterol: 67 mg; sodium: 600 mg.

 

3. Chicken Carnitas

Ingredients

• 4 cloves garlic
• 2 cubes chicken bouillon
• 1 cup boiling water
• 1 tablespoon olive oil
• 1 large white onion
• 2 jalapeno peppers
• 4 ounces green chilis
• 1 teaspoon salt
• 1 teaspoon dried cilantro
• 1 teaspoon seasoning blend
• ½ teaspoon ground cumin
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon garlic and herb
• ¼ teaspoon chili powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon dry mustard powder
• ¼ teaspoon ground black pepper
• 2 ¼ pounds chicken breast – skinless, boneless
• 2 limes, 1 orange

Directions

1. First, dissolve the chicken bouillon carefully in boiling water.
2. Then heat the oil properly in a sauté pan above medium temperature.
3. Combine onion; then cook and smoothly stir it until browned and translucent regarding 6 minutes.
4. Mix jalapenos and properly cook it until melted, approximately 10 minutes.
5. Combine green chilis; then cook it for 5 minutes more.
6. Then mix the salt, Mexican seasoning, cilantro, cumin, oregano, basil, garlic powder, chili powder, seasoning blend, paprika, black pepper, and mustard powder in a bowl.
7. After that, trim the chicken as required.
8. Coat each side properly with the seasoning mixture.
9. Place the onion mixture carefully in a pressure cooker.
10. Combine juice, zest, and chicken broth from the orange and limes, and garlic cloves.
11. Put the chicken on top.
12. Cook and cover it on low until the chicken is appropriately no longer pink and tender, 4 to 5 hours.

Nutrition Facts (For Per Serving): calories: 273; fat: 16.3 g; carbohydrates: 34.6 g; protein: 22.2 g; cholesterol: 32 mg; sodium: 725 mg.