As with all my favorite adaptations, this recipe allows you to have a classic dish - like carnitas - in a fraction of the time as the tranditional recipe, and all the same taste and texture of the original
INGREDIENTS
3 pounds pork shoulder, cut into 2-inch cubes
2 medium oranges, cut in quarters
2 medium onions
1½ of the onions cut in 2" cubes
1/2 onion finely diced
6 cloves garlic, peeled and smashed
2 bay leaves
2 cinnamon sticks
½ cup chopped cilantro
2 jalapeño peppers, finely diced
3 limes, cut into wedges
1 cup crumbled queso fresco
12 6" corn tortillas
SPECIAL EQUIPMENT
Pressure Cooker (Min 6 qt, I use an 8qt instant pot)
Boiler pan and broiler
Directions
Place the cut pork shoulder into the pot of your pressure cooker and salt generously.
Squeeze the juice from each orange quarter into the pot, then throw in the slice after it's been juiced. Make sure there is at least 1 cm or 1/2" of liquid at the bottom of the pot (this will prevent burning). If there is not, top up with water to this level
Add in the 1 1/2 cubed medium onions, garlic, cinnamon, and bay leaves. Give everything a stir with a wooden spoon.
Put the lid on your pressure cooker and closer the seal. Cook at 20 minutes on high pressure.
Once your pressure cooker is safe to open, remove the lid and transfer the pork pieces from the pot to a boiler pan lined with foil. Break up any large pieces in the pan, and drizzle with oil, or skim the fat from the liquid in the pressure cooker pot and drizzle on top.
Place the pan with the pork on the top rack of your oven, and broil on low for 15 minutes, and flip the meat half way through broiling.
Note that broilers can differ vastly oven to oven. My advice is to broil for 5 minutes and check how crispy the meat is. You're aiming for a crispy exterior
Once the meat is cooked, serve on a corn tortilla topped with the cilantrio, diced onion, jalapeno, queso fresco and your favorite hot sauce!
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