MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings

MMMMM-------------------------SPICE RUB------------------------------
4 tb Chilli spice mix
2 ts Salt
1 tb Brown sugar
2 ts Ground cumin
1 ts Cayenne
1 ts Dried oregano
1 ts Onion powder
1 ts Garlic powder
1/4 ts Cinnamon
pn (scant) ground cloves

MMMMM------------------------PULLED PORK-----------------------------
3 1/2 lb Boneless pork shoulder
- roast; in two pieces
2 tb Oil
3/4 c Pineapple juice, orange
Juice, or water

Special equipment: 6 qt. electric or stovetop pressure cooker, Fat
separator

SEASON THE PORK: In a small bowl, combine the spice rub ingredients.
Pat the pork dry with paper towels, then sprinkle with half of the
spice rub. Turn and rub the spice into the pork until the pieces are
evenly coated.

LET THE PORK SIT 15 TO 60 MIN: Leave the pork to absorb the rub and to
take the chill off the meat, at least 15 minutes or up to an hour.
(Room temperature pork will sear better!)

SEAR THE PORK: Select the *Saute* program on your pressure cooker and
add the oil to the pot. (If you are using a stovetop pressure cooker,
heat the oil over medium heat.)

Use a pair of tongs to lower the pork into the pot so the side with
the most fat is facing down. Sear for 5 minutes. Flip it over and
sear it for 5 more minutes. Both sides should be browned.

Sprinkle the remaining spice rub over the pork, then pour the
pineapple juice over the top.

PRESSURE COOK THE PORK: Place the lid on your pressure cooker. Make
sure that the pressure regulator is set to the "Sealing" position.
Select the *Manual* program on the pressure cooker and set the time
to 1 hour and 15 minutes at high pressure. (For stovetop pressure
cookers, cook for 60 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to
pressure, and then the cooking time will begin.

RELEASE THE PRESSURE: After the cooking time ends, let the pot sit and
naturally release pressure for about 20 minutes, then vent the
remaining steam. (For stovetop pressure cookers, do a quick pressure
release.)

SEPARATE THE PORK AND COOKING LIQUID: Use tongs to transfer the pork
to a large baking dish or sheet pan, but be very gentle -- the pork
will be VERY tender and will fall apart easily!

Then, use heat-proof mitts to lift the inner pot out of the pressure
cooker, pour the cooking liquid into a fat separator, then pour the
liquid back into the pot. Reserve the fat. (Alternatively, let the
cooking liquid stand for about 10 minutes until the fat floats to the
top, then use a shallow spoon to skim as much fat as possible from
the surface.)

REDUCE THE COOKING LIQUID: Return the pot to the pressure cooker,
select the *Sauté* program, and let the cooking liquid reduce for 10
minutes. (If you are using a stovetop pressure cooker, do the same
thing over medium heat.) While the liquid is reducing, use a pair of
forks to shred the pork.

Broil the pulled pork until crispy (optional for carnitas): To make
crispy carnitas, place the pan of shredded pork 6" to 8" below the
broiler and broil for 5 to 10 minutes until the tips and edges of the
pork are browned and crispy.

It's fine to skip this step if you're making a recipe where you don't
need the pork to be crispy.

TOSS THE SHREDDED PORK WITH THE REDUCED LIQUID AND SERVE: Return the
pork to the pot with the reduced cooking liquid and toss to coat the
pork evenly. If the pork seems a little dry, add a tablespoon or two
of the reserved fat.

Serve it in tacos with the fixings listed above, or in burritos or
rice bowls, or on a tostada salad.

Yield: Makes 8 to 10 servings

by Coco Morante

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "How dumb is he? He doesn't know $#!+ from Shinola!" - Sgt. Orville Snorkel
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