Carnitas

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 SingleWeight, so i Just Stick it on And Cook it While It's Rocking Slowly. After an Hour, i Take it OffAnd Usually Use The Cold water Method to Cool it And Open The Pot. at This Point You CanJust 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 ActuallyFry it in lard. You Can Guess Which One Tastes The Best! my Wife Really Liked it The First WayUntil 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, ThenStart Putting The Meat (which is Falling Apart Tender Chunks From The Pressure CookerAlready) in The Skillet - i Put Enough to Cover The Bottom, Kind of Smush it Down And Let itFry Until It's Brown And Crispy on The Bottem - Maybe 6-8 Minutes. Then i Flip it Over WithA Spatula, Cook Another Couple of Minutes And It's Ready. it Comes Out Kind of Crispy AndSoft at The Same Time. salt to Your Own Taste as You're Cokking It. Serve With Some RefriedBeans ( And You Can Get Low or no Fat And Pretend This is a Lo-Fat meal) And Some SalsaAnd corn or flour Tortillas.

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 * Pressurecookerrecipes Y-Group