Wow, lovely recipe! It's great to have gotten the OK from your friends, as well.

I also like to broil Carnitas meat before using instead of pan frying - this is the recipe I use (extra variation in the recipe head note):

http://www.hippressurecooking.com/ca...ooker-recipes/

Ciao,

L

On Friday, August 9, 2013 6:36:51 PM UTC+2, notbob wrote:
> On 2013-07-31, notbob <not...com> wrote:
>
>
>
> > technique. Makes sense it will work. If it turns out, I'll post my
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> > recipe.
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>
>
> I made my 2nd batch and it came out great! This time used non-organo
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> pork (waaay cheaper and less fat*) and mucho less liquid. The
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> finished carnitas were good enough to get rave reviews from my Mexican
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> friends from SoCal who come every Summer for a couple months.
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>
>
> -------
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>
>
> Notbob's Pressure Cooker Carnitas
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>
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> 4-5 lb pork butt roast (whatever will fit yer p/c)
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> trimmed of most excess fat
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> 3/4 C orange juice (frozen OK)
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> 1 juice, lime
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> 6 garlic cloves
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> 1 onion, halved
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> 2 T ground cumin
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> 2 T ground coriander
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> 5 T ground chile ppr powder (med or hot)
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> 3-4 fresh chile pprs (jalapeno or serrano or whatever)
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> 1 T Better'n Boullion chkn paste
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>
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> cut meat into lrg chunks (1/2 fist) and brown. Put all in p/c and
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> cook at 15lbs for 1 hr. Remove lid and onion and pan fry all in
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> remaining meat juices/lard till juices reduce to thick paste. Pork
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> will fall apart on it's own while stirring. I jes use a big ol'
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> kitchen spoon to lightly mix with min break-up of pork and all pieces
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> are coated with rich paste/sauce. The pan (pot) frying gives a nice
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> maillard reaction finish. I then add salt to taste.
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>
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> Serve on flour (dry heated) or corn tortillas (pan fried) with chopped
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> onion and parsely or pico di gallo plus fave salsa.
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> -------
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> It's brain dead easy, takes an hour, hour and a half at most, and will
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> keep in fridge for at least a week (if you can ignore it that long).
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> No doubt will freeze jes fine and can be nuked, no problem.
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>
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>[*] The sprmkt pork roast is less than $2lb and is waay leaner,
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> rendering waaay less lard, but after watching the documentary,
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> Frankensteer, and learning about all the chemicals added to agrifarm
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> beef/pork/chkn, makes one wanna blow chunks. OTOH, $30 for 2.5lbs of
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> clean pork is enough to give one a heart attack! Tough choice.
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>
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> enjoy =D
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> notbob