Ingredients:
2 1/2 lbs pork butt or 2 1/2 lbs pork shoulder, sliced to 3/4 inch cubes
1 large onions, roughly chopped
2 cups low sodium chicken broth ( or more to cover meat)
1/2 teaspoon cumin
1 teaspoon dried chipotle powder ( ancho for the weak)
Directions:
Throw all ingredients into the pressure cooker, stir and set it on high (2 bars on mine).
Make sure there is extra liquid, you don’t want your cooker to dry out!
Cook for 35-45 minutes depending on your cooker.
Release steam according to your cooker’s instructions.
The meat should be falling apart by now, and there should be lots of liquid left.
Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher, the onion included.
Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often, and adding juice from the cooker to make sure it doesn’t get too dry.
It is done when it is a bit crispy, but not burned.
Alternatively, after you shred the meat, you can heat oil in a large skillet and brown it, adding a bit of the meat juice after it is already well crispy.
Serve with pico de gallo, tortillas, rice, and any fixin’s you have on hand like guacamole, lettuce, cheese, etc.
HINT-.
For spicier carnitas, blend 3/4 cup of juice from cooking with 4 chipotles en adobo, or a fresh habenero, serrano, or jalapeno. Pour this over the meat before you put it under the broiler.
Servings: 10
Time preparation: 5 min.
Time total: 65 min.