Christine Cushing Carnitas Food
PORK CARNITAS
Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.
Provided by Melissa d'Arabian : Food Network
Time 10h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
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- Set out the pork shoulder and trim off the large fat-cap that sits along the top. Cut the shoulder into roughly 2-inch cubes (feel free to trim around the bone to about 1-inch of meat on each side; I find the bone adds flavour to the end product) and set aside in a large bowl.
- In a small bowl, mix together the kosher salt, cumin, coriander, smoked paprika, chili powder, garlic powder, dry oregano, and brown sugar until well combined. Sprinkle this mixture over the pork, making sure that the meat is evenly coated with the spices. Place the seasoned pork into the bottom of your electric pressure cooker followed by the chipotle pepper(s), garlic cloves, and red onion. Squeeze the juice from the oranges and lime onto the pork followed by the water, then place the juiced halves pulp-side up into the pressure cooker.
- Set the electric pressure cooker to “pressure cook” at the highest pressure setting and set the timer for 40 minutes then close and lock the pressure cooker. The pressure cooker should start preheating and pressurizing once you lock it – this should take around 10 to 20 minutes depending on how cold your ingredients were going into the pot.
- When the cooking time is up, allow the pressure cooker to naturally release for 15 minutes. To naturally depressurize, just don’t touch the pot. It will slowly release some of that built up pressure and finish off any cooking that needs to be done. After 15 minutes, do a quick release of the pressure by turning the vent or pressing the “quick release” button. Wait until all pressure is released before removing the lid (this takes about 1 to 2 minutes on my pressure cooker).
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