Faux Carnitas

Faux Carnitas

Book: Steve' diabetic recipe book

Chapter: MAIN COURSE



This pressure cooker version of Carnitas is quite good. I prefer it to the traditional method of cooking with lard. That, many times, has a greasy "mouth feel." You can have this version done in an hour or two rather than 8 or 10. I like my version better than the local taqueria's offering.

Serves: 8



2 cups chopped onion
2 1/2 pounds pork shoulder or butt cut to cubes.
1/2 teaspoon cumin
1 tablespoon Fiesta brand Pico de Gallo con Limon spice or sub chilli and chipotle powder and use a little lime, lemon or orange zest.
1 tablespoon peppercorns
1 14 1/2-ounce can Swanson Chicken Broth
1 cup orange juice

In a pressure cooker:

Saute chopped onion in a little olive oil.

Add the cubed meat and spices. Stir to distribute evenly.

Add chicken broth and orange juice. Stir.

Cook under pressure 35-45 minutes.

Use normal pressure release.

Using a slotted spoon, place the cooked meat on a lined, lipped, oven pan.

Using two forks, shred the meat mixture.

Sprinkle a few ounces of defatted cooking juice on the meat. (A turkey baster will do the job.)

Place pan under a preheated broiler for 10-15 minutes checking every 4-5 minutes for excessive drying or burning. Sprinkle more cooking juice if necessary.

Enjoy.

Freezes well. Reheats in microwave well.