<p>Wisk together oil, salt, cumin, chilie powder, and pepper.</p>
<p> </p>
<p>Toss in pork, and brown in electric pressure cooker over high heat.</p>
<p> </p>
<p>Stir in onion, garlic, oregano, cinnamon, orange juice, and lime juice.</p>
<p> </p>
<p>Seal pressure cooker, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid and transfer pork to glass baking dish. </p>
<p> </p>
<p>Degrease liquid in pressure cooker. Shred pork using two forks on baking sheet, and pour 1 C of liquid over pork. Broil pork until tips start to crisp - about 10 minutes. Stir and broil for 5 more minutes.</p>
<p> </p>
<p>Serve pork with flour tortillas, rice, avocado, salsa verde, queso fresco, and remaining cooking liquid.</p>
Pressure Cooker Carnitas
Yield
8 Servings
Preparation time
1 hour
Ingredients
2 T Olive oil
1 1⁄2 c Orange juice (fresh)
1⁄2 t Cinnamon
2 t Oregano
3 clv Garlic (minced)
1 Onion (sliced)
3 lb Pork butt roast (cut into 2" chunks)
1⁄2 t Pepper
1⁄2 t Chipotle powder
1 t Cumin
2 t Kosher salt
1⁄2 c Lime juice (fresh)
Instructions
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