Carnitas

Hi everyone. I've been reading all your posts for a while but this is my first time posting. I've been using a PC for about a year now and have some recipies my family really likes. Since we seem to spend most of our time driving our children around, the time left to cook is always too short, and about a year ago I remembered that I had an old PC stuck in the cabinet that I'd never used.

I got some initial recipes from this group (as well as lots of good tips) and never looked back. I later bought a new PC - just needed a bigger one.

Here's one of my favorites:

Cut a 3 lb pork shoulder into big chunks (can be either with or without bones) Put in pressure cooker with: Chicken broth - enough to almost cover the meat 1 tbs chopped cilantro (fresh) 1 tbs chopped cumin (I usually use dried out of the bottle) 1 onion quartered The usuall caveats apply about putting enough liquid in and not over filling the PC

Then bring up to pressure and cook on low for an hour. I have a cheap PC with the single weight, so I just stick it on and cook it while it's rocking slowly. After an hour, I take it off and usually use the cold water method to cool it and open the pot. At this point you can just put everything in a container and refrigerate, or freeze to finish off later, or continue.

There are 2 ways to do the rest - put the meat under a broiler and crisp it up, or actually fry it in lard. You can guess which one tastes the best! My wife really liked it the first way until I fried it one time, and now I always use the lard because it's so good. When frying, just put some lard (a chunk about the size of a chlids fist) in a big non-stick skillet, then start putting the meat (which is falling apart tender chunks from the pressure cooker already) in the skillet - I put enough to cover the bottom, kind of smush it down and let it fry until it's brown and crispy on the bottem - maybe 6-8 minutes. Then I flip it over with a spatula, cook another couple of minutes and it's ready. It comes out kind of crispy and soft at the same time. Salt to your own taste as you're cokking it. Serve with some refried beans ( and you can get low or no fat and pretend this is a lo-fat meal) and some salsa and corn or flour tortillas.

This is really easy and delicious, and if you do the PC part first, you can come home from work pull the meat out of the fridge and throw it together in about 15 minutes!

Sorry for such a long post, and thanks to everyone for all the info.

Davd

Contributed by :

 * PressureCookerRecipes Y-Group