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Thursday, April 9, 2015

Pressure Cooker Carnitas Fast!

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 3 lbs boneless lamb shoulder
  • 1 (16 ounce) can salsa verde
  • 1 onion
  • 6 garlic cloves
  • 30 corn tortillas (more or less)
  • 1 jalapeno pepper
  • 1 (28 ounce) can pinto beans
  • 1 tablespoon cooking oil (use whatever. i used olive oil because it was handy)
  • 1 teaspoon salt

Recipe

  • 1 stab the roast several times with knife and insert the garlic cloves into cuts so the garlic flavors the roast while cooking.
  • 2 heat the cooker to medium high heat, add the 1 tbsp cooking oil and sear the roast on all sides, about 30 seconds a side.
  • 3 pour the chili verde over the roast. lift the roast a bit so some of the chili verde gets under it while cooking.
  • 4 add the jalepeno pepper (optional) or chipotle pepper (optional) along with the quartered onion.
  • 5 cook on high pressure for 1 hour.
  • 6 remove from heat and cool the cooker under cool water till the pressure is gone.
  • 7 with tongs, remove the roast to a large baking pan and shred with forks thoroughly.
  • 8 pour whats left in the pressure cooker through a strainer and dump the contents of the strainer over the shredded meat evenly.
  • 9 you can save the liquid from the pressure cooker to flavor the meat later if you want.
  • 10 spread out the shredded meat out evenly and broil it on the middle oven rack untill edges start to get a little crispy brown.
  • 11 stir the meat around and heat again till edges get a little crispy brown.
  • 12 careful not to dry it out too much. remember, crispy an succulent.
  • 13 i find this is the best way to heat up corn tortillas:.
  • 14 heat up a griddle to med high.
  • 15 dip a corn tortilla in cold water and then place it on griddle till it gets a couple toasty brown spots. flip the tortilla and remove after the other side gets toasty brown spots too, then remove and stack.
  • 16 repeat till you have enough for everyone.
  • 17 serve the carnitas with the beans to be eaten with the tortillas.
  • 18 you can also serve with rice and have some hot sauce or pico de gallo handy.

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