On 2013-07-31, notbob > wrote:

> technique. Makes sense it will work. If it turns out, I'll post my
> recipe.

I made my 2nd batch and it came out great! This time used non-organo
pork (waaay cheaper and less fat*) and mucho less liquid. The
finished carnitas were good enough to get rave reviews from my Mexican
friends from SoCal who come every Summer for a couple months.

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Notbob's Pressure Cooker Carnitas

4-5 lb pork butt roast (whatever will fit yer p/c)
trimmed of most excess fat
3/4 C orange juice (frozen OK)
1 juice, lime
6 garlic cloves
1 onion, halved
2 T ground cumin
2 T ground coriander
5 T ground chile ppr powder (med or hot)
3-4 fresh chile pprs (jalapeno or serrano or whatever)
1 T Better'n Boullion chkn paste

cut meat into lrg chunks (1/2 fist) and brown. Put all in p/c and
cook at 15lbs for 1 hr. Remove lid and onion and pan fry all in
remaining meat juices/lard till juices reduce to thick paste. Pork
will fall apart on it's own while stirring. I jes use a big ol'
kitchen spoon to lightly mix with min break-up of pork and all pieces
are coated with rich paste/sauce. The pan (pot) frying gives a nice
maillard reaction finish. I then add salt to taste.

Serve on flour (dry heated) or corn tortillas (pan fried) with chopped
onion and parsely or pico di gallo plus fave salsa.

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It's brain dead easy, takes an hour, hour and a half at most, and will
keep in fridge for at least a week (if you can ignore it that long).
No doubt will freeze jes fine and can be nuked, no problem.
[*] The sprmkt pork roast is less than $2lb and is waay leaner,
rendering waaay less lard, but after watching the documentary,
Frankensteer, and learning about all the chemicals added to agrifarm
beef/pork/chkn, makes one wanna blow chunks. OTOH, $30 for 2.5lbs of
clean pork is enough to give one a heart attack! Tough choice.

enjoy =D
notbob