Difference between revisions of "Carnitas"
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| − | [ | + | == Description == |
| + | Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group] | ||
| − | + | == Ingredients == | |
| + | * 3 lb [[pork shoulder]] (can be either with or without bones) | ||
| + | * [[chicken broth]] - enough to almost cover the meat | ||
| + | * 1 tbs chopped [[cilantro]] (fresh) | ||
| + | * 1 tbs chopped [[cumin]] (I usually use dried out of the bottle) | ||
| + | * 1 [[onion]] quartered | ||
| − | + | == Directions == | |
| + | # Cut [[pork]] shoulder into big chunks and put in pressure cooker with chicken broth, cilantro, cumin and onion. | ||
| + | # The usual caveats apply about putting enough liquid in and not over filling the pressure cooker then bring up to pressure and cook on low for an hour. | ||
| + | # I have a cheap pressure cooker with the single weight, so I just stick it on and cook it while it's rocking slowly. | ||
| + | # After an hour, I take it off and usually use the cold [[water]] method to cool it and open the pot. | ||
| + | # At this point you can just put everything in a container and refrigerate, or freeze to finish off later, or continue. | ||
| + | # There are 2 ways to do the rest — put the meat under a broiler and crisp it up, or actually fry it in [[lard]]. | ||
| + | # You can guess which one tastes the best! my wife really liked it the first way until I fried it one time, and now I always use the [[lard]] because it's so good. | ||
| + | # When frying,just put some [[lard]] (a chunk about the size of a child's fist) in a big non-stick skillet, then start putting the meat (which is falling apart tender chunks from the pressure cooker already) in the skillet — I put enough to cover the bottom, kind of smush it down and let it fry until it's brown and crispy on the bottom — maybe 6 – 8 minutes. | ||
| + | # Then I flip it over with a spatula, cook another couple of minutes and it's ready. | ||
| + | # It comes out kind of crispy and soft at the same time. | ||
| + | # [[salt]] to your own taste as you're cooking it. | ||
| + | # Serve with some refried beans (and you can get low or no fat and pretend this is a lo-fat meal) and some salsa and [[corn]] or [[flour]] tortillas. | ||
| − | + | [[Category:Chicken stock and broth Recipes]] | |
| − | + | [[Category:Cilantro Recipes]] | |
| − | + | [[Category:Onion Recipes]] | |
| − | + | [[Category:Pork shoulder and blade Recipes]] | |
| − | + | [[Category:Pressure cooker Recipes]] | |
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Revision as of 13:26, 25 March 2012
Description
Contributed by Pressurecookerrecipes Y-Group
Ingredients
- 3 lb pork shoulder (can be either with or without bones)
- chicken broth - enough to almost cover the meat
- 1 tbs chopped cilantro (fresh)
- 1 tbs chopped cumin (I usually use dried out of the bottle)
- 1 onion quartered
Directions
- Cut pork shoulder into big chunks and put in pressure cooker with chicken broth, cilantro, cumin and onion.
- The usual caveats apply about putting enough liquid in and not over filling the pressure cooker then bring up to pressure and cook on low for an hour.
- I have a cheap pressure cooker with the single weight, so I just stick it on and cook it while it's rocking slowly.
- After an hour, I take it off and usually use the cold water method to cool it and open the pot.
- At this point you can just put everything in a container and refrigerate, or freeze to finish off later, or continue.
- There are 2 ways to do the rest — put the meat under a broiler and crisp it up, or actually fry it in lard.
- You can guess which one tastes the best! my wife really liked it the first way until I fried it one time, and now I always use the lard because it's so good.
- When frying,just put some lard (a chunk about the size of a child's fist) in a big non-stick skillet, then start putting the meat (which is falling apart tender chunks from the pressure cooker already) in the skillet — I put enough to cover the bottom, kind of smush it down and let it fry until it's brown and crispy on the bottom — maybe 6 – 8 minutes.
- Then I flip it over with a spatula, cook another couple of minutes and it's ready.
- It comes out kind of crispy and soft at the same time.
- salt to your own taste as you're cooking it.
- Serve with some refried beans (and you can get low or no fat and pretend this is a lo-fat meal) and some salsa and corn or flour tortillas.
