Electric Pressure Cooker Pork Carnitas Low Carb Recipes

ELECTRIC PRESSURE COOKER PORK CARNITAS (LOW CARB)

Steps:

• Cut your roast into quarters and sprinkle with a generous amount of meat tenderizer, cumin salt and pepper, set aside for later
• Turn your Electric Pressure Cooker to the saute feature and heat oil over medium heat.
• Once your oil is hot, sautee your onion for a couple of minutes, until it is just starting to get translucent
• Put your garlic in your pot and cook for another minute
• Push all of your onion and garlic to the side of your skillet and brown your roast pieces on all sides in the pot
• Once browned, pour enchilada sauce on top and turn off saute feature
• Place pressure cooker lid on top and seal. Cook under high pressure for 40 minutes and naturally release for 15 minutes before quick releasing.
• Remove roast from pot and shred your roast with a couple of forks or stand mixer. Pour juices from the pot into a storage container.
• If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges.
• If using another electric pressure cooker, spread meat on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos
• Store (and freeze) leftovers in juices.

PRESSURE COOKER MEXICAN CARNITAS

Steps:

• Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid. , Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crisp and brown. Serve as directed.

CARNITAS - PRESSURE COOKER

Steps:

• Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
• Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
• Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
• Remove pork from pressure cooker and shred meat.