Pressure Cooker Mexican Carnitas Recipes
CARNITAS - PRESSURE COOKER
Savory and tender pork carnitas.
Provided by Jennifer Sierra-Quick
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 2.4 g, Cholesterol 42.7 mg, Fat 10.6 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 470.8 mg, Sugar 1.3 g
PRESSURE COOKER CARNITAS
Perfect for taco bars! This can be easily adapted to a slow cooker, but the pressure cooker really seals in the flavor and cuts down on cooking time. All the leftover broth from the pressure cooker is packed full of flavor, great as a starter for chile verde, and freezes well. Serve carnitas with white corn tortillas, guacamole and pico.
Provided by yellowpairs ♥
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
- Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 2.8 g, Cholesterol 42.6 mg, Fat 8.6 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 131.2 mg, Sugar 0.9 g
PRESSURE COOKER MEXICAN CARNITAS
Carnitas are small pieces of crisp pork that are very popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure to drain the meat well before placing it in the oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12-16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 391 calories, Fat 20g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
PRESSURE-COOKER BEEF CARNITAS
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.-Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 16 servings plus 1/4 cup leftover spice mixture.
Number Of Ingredients 18
Steps:
- Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.) , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
PRESSURE COOKER CARNITAS
I love carnitas and the pressure cooker really makes this a quick, done, deal with all the flavor still sealed in. I will never make it another way! Thanks to my friend Kerry T. for the recipe back in the day!
Provided by TJW2725
Categories Pork
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Throw all ingredients into the pressure cooker, stir and set it on high (2 bars on mine).
- Make sure there is extra liquid, you don't want your cooker to dry out!
- Cook for 35-45 minutes depending on your cooker.
- Release steam according to your cooker's instructions.
- The meat should be falling apart by now, and there should be lots of liquid left.
- Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher, the onion included.
- Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often, and adding juice from the cooker to make sure it doesn't get too dry.
- It is done when it is a bit crispy, but not burned.
- Alternatively, after you shred the meat, you can heat oil in a large skillet and brown it, adding a bit of the meat juice after it is already well crispy.
- Serve with pico de gallo, tortillas, rice, and any fixin's you have on hand like guacamole, lettuce, cheese, etc.
- HINT-.
- For spicier carnitas, blend 3/4 cup of juice from cooking with 4 chipotles en adobo, or a fresh habenero, serrano, or jalapeno. Pour this over the meat before you put it under the broiler.
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