Electric Pressure Cooker Pork Carnitas Low Carb Recipes

PORK CARNITAS IN THE PRESSURE COOKER

Steps:

• Salt and pepper pork liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Add orange juice and water to the cooking pot. Place the pork in the pressure cooking pot and top with the onions, garlic, and jalapenos. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any remaining pressure. When valve drops carefully remove lid. Using a slotted spoon, transfer the meat to a strainer. In a large sauté pan, heat 1 tablespoon vegetable oil over high heat. Working in batches, fry the pork over high heat, turning once, until crispy, 3 minutes. Remove to a serving bowl and ladle a little bit of the strained cooking liquid over the browned meat.

ELECTRIC PRESSURE COOKER PORK CARNITAS (LOW CARB)

Steps:

• Cut your roast into quarters and sprinkle with a generous amount of meat tenderizer, cumin salt and pepper, set aside for later
• Turn your Electric Pressure Cooker to the saute feature and heat oil over medium heat.
• Once your oil is hot, sautee your onion for a couple of minutes, until it is just starting to get translucent
• Put your garlic in your pot and cook for another minute
• Push all of your onion and garlic to the side of your skillet and brown your roast pieces on all sides in the pot
• Once browned, pour enchilada sauce on top and turn off saute feature
• Place pressure cooker lid on top and seal. Cook under high pressure for 40 minutes and naturally release for 15 minutes before quick releasing.
• Remove roast from pot and shred your roast with a couple of forks or stand mixer. Pour juices from the pot into a storage container.
• If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges.
• If using another electric pressure cooker, spread meat on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos
• Store (and freeze) leftovers in juices.

CARNITAS - PRESSURE COOKER

Steps:

• Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
• 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.
• 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.
• Remove pork from pressure cooker and shred meat.

PRESSURE COOKER MEXICAN CARNITAS

Steps:

• Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid. , Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crisp and brown. Serve as directed.

PRESSURE COOKER CARNITAS

Steps:

• Cut the pork shoulder into large 4-inch chunks and place in a large bowl.
• Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.
• Add the lime juice and chicken broth to the pressure cooker.
• Add the pork, then lock the lid and seal the steam release vent.
• Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.
• Manually release the remaining pressure by opening the steam release vent.
• Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.
• To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.
• Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.