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Carnitas under Pressure

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Oh how I loved this meal!  I mean, really, really loved it.  I want to have it at least once a month because I loved it so much.

What is it?  Citrus flavored Pork Carnitas cooked with the amazing, marvelous pressure cooker.

Here’s another view, just in case you don’t believe me.  I’m telling you, as I was preparing to write this post, my mouth was watering.  I told Yes!Chef! that he must make it again.  He promised me that he would.  You are now witness to this.

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I added some store-bought salsa…yes, I did…because we had some in the fridge.  But, of course, it would be better with fresh, homemade salsa.  We served it with corn tortillas, refried beans and some fruit and avocado.

As usual, Yes!Chef! gets his Mis en Place done ahead of the actual cooking.  I’ve said this before, but the cooking process goes so much better if all your ingredients are prepared and ready to go before you ever turn on the stove-top.  I am so guilty of not fully prepping before I start cooking because I can’t wait to get the meal going.  I always run into trouble that way.

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Y!C! loves the process…I love the end product.  His end product is better than mine because he takes his time with the process.  Part of the process is making sure the knives are sharp.  Yes!Chef! says to buy the best knives you can afford and keep them sharp.  Using sharp knives helps you to work faster and safer.

Yes!Chef! works so efficiently that he even had time to make us a cocktail while we were waiting for the meat to cook.

The meat (pork) was cut into nice size chunks and then tossed around in oil and spices.  You can brown up the meat in the pressure cooker, which makes this device quite convenient.

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The pressure cooker is a marvelous cooking tool.  However, if you do not have one, you probably could cook the meat in a pot on the stove for several hours.  We use Magefesa Pressure Cooker and it worked great!  Magefesa also has videos with instructions how to use and care for this device.  Total cooking time for this dish in the Pressure Cooker was 25 minutes!  TWENTY-FIVE MINUTES for luscious, fall-apart, citrus and spice infused meat.  Yes!Chef! said this meat probably would have taken 2 1/2-3 hours in a more conventional way.

While we are waiting for the meat to cook, I will present my normal, totally unrelated photo adventure.  This weekend three of my very good friends (and excellent photographers) went on our annual photo adventure.  This year we hit one of my favorite spots:  San Francisco.  There are way too many things to see and photograph in SF, so we concentrated mainly on the Golden Gate Bridge, a true American Icon.

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Our first stop was Baker Beach, which has a classic view of the bridge from the ocean side of the bridge, rather than the bay side.  Baker Beach is also famous for…nudity.  Anyone that knows me knows that I am a modest person and rather old-fashioned.  So my sense of decency was warring with my sense of adventure photography and wanting to get this beautiful shot (above).  (You need to know that I photoshopped a naked man out of this picture.)  I guess we were lucky that there were only a few naked bodies parading around the beach this day because it was a beautiful day, although I would think it was a bit too chilly for nudity.  (In my mind, any day is too chilly for nudity.  But, I digress.)  We also discovered that these nude men wait for the photographers to plant their tripods on the beach, pointed towards the bridge and the great surf crashing on the rocks.  Then, they wade around in the surf in front of your perfect shot so that you cannot take a picture without one of them in the shot.  So annoying.

I was quite surprised, then, to see a family with three young children venture down the beach.  Some of these naked old coots immediately paraded themselves around so that this family could view them in all their naked glory.  We photogs were fascinated with this whole circus and watched in stunned silence while the father set up shot after shot of the children with some of these naked men in the background.  So, I thought I would put together a quick warning sign for any photogs who may be thinking of a family photoshoot at this beautiful beach.

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After that we drove and hiked around for the rest of the day and into the evening looking for great angles and beautiful shots of this amazing bridge.

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Being photographers, we can’t just use our DSLR’s for shooting.  We also use our camera phones and point and shoots…just because.  I love the little Instagram Photo ap (lower left picture) and frequently all four of us were busy sending pictures to instagram or Facebook while waiting for good light. (My handle is sierrasprings, in case you are interested in seeing some of my submissions.)

We waited around on the Headlands until after the sun set and we were not disappointed.

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Then, we went back down to Fort Baker and did some night shots under the bridge.  It was a great day.  Unfortunately, Yes!Chef! did not come with us because 1.) he was catering a Valentine’s Dinner at a local winery and 2.) he would have been bored stiff.

After all that falderal, I’m sure you are ready to see the Carnitas.

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What did I tell you?  Look at that meat.  Tender, juicy and amazing.

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Yes!Chef! removed the meat from the Pressure Cooker and then strained all the solids from the juice at the bottom of the pan and then used a degreaser to remove the grease from the juice.pork carnitas6

He poured the juices over the meat and stuck the pan in the oven to brown up for a bit.

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This meal was a true “Wowsers!”

He also made up some refried beans and chopped up some great Mexican cheese, Cotija cheese.

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My youngest son and his good friend were quite appreciative of the meal set up before them, which made Yes!Chef! very happy.

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This is so easy, you will want to try it this weekend.  How can you not?  The meat is tender, juicy, citrus-y and nicely browned.  I am swooning just trying to describe it.

Here’s the recipe that we got from a great bi-monthly publication called:  Cuisine at Home.  If you have not heard of this magazine or ever looked at it, you need to.  There are no advertisements and it is designed to teach techniques using great tasting recipes.  I would highly recommend this magazine.

Pressure Cooker Carnitas

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice

Directions

  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

That’s it!  Invite 7 of your closest friends or relatives and dig in.  Your friends will beg you to make this again next time they see you.  You will not regret making this recipe.  I promise.

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Enjoy!

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36 Comments Post a comment
  1. I could eat images from the blog! They look so tasty.

    February 19, 2013
    • Thank you so much. I must say that they were making me hungry just remembering how good it was.

      February 19, 2013
  2. This sounds simply divine.
    I am smacking my lips….

    February 19, 2013
    • Ha! I know what you mean. Y!C! is at the store right now and he said he would pick up some more meat to make this again.

      February 19, 2013
  3. I have got to buy a pressure cooker. Soon.

    February 20, 2013
    • Yes, you do! I was kind of scared of it. I thought it might blow up or something. But there’s enough videos out there on how to use them, that it’s not that hard. The biggest problem is scorching. but, I let Y!C! worry about those kinds of things. ;)

      February 20, 2013
  4. Latin foods are my favorite and my wife is Tejana, so … I enjoy a lot of Tex-Mex. :) Can’t wait to get this recipe to her. :)

    February 20, 2013
    • I’m so glad! Yes!Chef! is making the recipe again tonight. I can’t even believe it myself. I am the luckiest woman in the world! I hope you enjoy it.

      February 20, 2013
  5. Stunning pictures of the Golden Gate Bridge!

    I make carnitas in the crockpot. After cooking on low for ten hours, the meat is tender and juicy and the tacos always turn out divine. One of my favorite Mexican dishes, for sure!

    February 20, 2013
    • Thank you for your kind comments. I love the crock pot and if I think about it ahead of time, I like to use it whenever I can. I’ve even gotten Yes!Chef! to acknowledge that it is a great cooking device. I think this recipe would probably work in the C Pot, but I’m not sure about the liquid amounts. It would be interesting to try.

      February 20, 2013
  6. Flat. Out. Awesome recipe. I always love you guys recipes and this is one of my favorite dishes. I also lived in San Francisco and will be heading back that way in a few months. Keep these coming and take a look at what’s new on my site. Cheers!

    February 20, 2013
    • Thank you so much. I took a look at your blog and it’s very interesting and enjoyable.. I’ve always wanted to travel and you go to some great places. Have fun in SF!

      February 20, 2013
  7. You are inspiring me to buy a pressure cooker! I may try this recipe in a slow cooker for now though…

    February 21, 2013
    • We found that the pressure cooker amps up the flavor while the slow cooker tamps down the flavor a bit. But I think it will still be a great recipe with the C-pot. You may need to add more spices to get the same flavor from the Crock. Y!C! just made the recipe again the other night and used Frozen Orange Juice and Lime juice from a bottle. It was just as tasty as the fresh.

      February 22, 2013
  8. We love our pressure cooker, but I never thought to try it for carnitas (I use a Big Green Egg), but especially with all the snow about it sounds like a great idea. This is going up on my Food to Try Pinterest board. Thanks. Ken

    February 25, 2013
    • Great! We are really starting to “warm up” to our P Cooker. Great time saver and produces great food!

      February 25, 2013
  9. I love it, looks delicious!!

    March 12, 2013
  10. Just made your recipe this evening. For some reason, my pressure cooker (instant Pot) took forever to reach pressure & then didn’t release pressure. Regardless, the pork came out delicious. I am waiting for the broth to chill a bit so I can de-grease it using a DIY method I found online. Many thanks!

    June 30, 2013
    • We are finding that pressure cookers not only cook quickly but infuse so much flavor. We love ours from Magefesa USA.

      July 1, 2013
  11. I can’t believe that only took 25 minutes. Reason why so many people love pressure cookers, including myself. I’m drooling as I type this. I love citrus marinated carne! Photos look great, shoutout to whoever took those photos and editted them!

    December 6, 2013
    • Thank you! I hope you try the dish because it really is good and fast. Thank you for your kind comments on my photography.

      December 7, 2013
      • Hi Karen,

        Kudos to you. I will definitely try it. I might even try adding a bit of cilantro since I sure love the cilantro/lime combo when doing carne asada marinades.

        December 7, 2013
  12. Kat #

    Not only was this incredible for dinner, but I made a lunch out of leftover carnitas, pico de gallo, chili-corn salsa, sweet onion and avocado. It was AMAZING. I didn’t have chipotle powder so I used chili powder from New Mexico. I also didn’t have a cinnamon stick, so I used a scant teaspoon of ground cinnamon. This has probably been the best thing to come out of my electric pressure cooker….

    May 10, 2014
    • I’m so glad you liked it. It reminds me that we need to have this again.

      May 10, 2014
  13. Seaver #

    I am so happy I stumbled across this blog looking for a carnitas recipe. This definitely will not be the last time I visit.

    One quick question for Y!C! though, would there be an real benefit to pressure cooking the pork for more than 25 minutes? Or perhaps, is there a downside to pressure cooking it for over 25 minutes? Texturally and flavor wise that is.

    May 24, 2014
    • Like any other way of cooking, you don’t want to overcook (or undercook) meat in the pressure cooker. Overcooking could dry it out or change the texture. You can experiment with it and then let us know.

      May 24, 2014
  14. Joe #

    The food and photos look AWESOME. I look forward to trying the recipe. I recently purchased a pressure cooker because I got tired of using pots and pans to make my food as they just seem to cook away all the nutrients. I used Cookwithpressure.com to help me pick. It’s really useful for anyone looking to buy. I’ll definitely be giving this recipe a try.

    June 28, 2014
  15. I bought a pressure cooker for the sole reason of making this recipe – and it. was. sooooooo. good. I’m sold on my pressure cooker and I’m sold on this blog!

    June 29, 2014
    • Thank you so much. That is a great recipe they have made many time.

      June 30, 2014
  16. Megan #

    Is there an alternate way to separate the grease? I don’t have one of those tools.

    July 13, 2014
    • You can pour the drippings in a bowl or glass 4 cup measure. Let the grease settle to the top and spoon off or use a turkey baster to remove. You can also put in the refrigerator until the grease coagulates at the top, but then you would have to reheat the meat and the drippings.

      July 14, 2014

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