Pork Carnitas
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| Some | extra virgin olive oil |
| 1.5 kg | boneless pork loin |
| Some | salt and black pepper |
| 200 ml | water |
| 1 | large onion |
| 2 | garlic cloves |
| 1 can | chopped tomatoes |
| 3 | dried red chilies |
| 1 tbsp. | ground cumin |
| 1 tbsp. | chili powder |
| half a bunch | fresh coriander |
| 2 tbsp. | red wine vinegar |
| To Serve: | |
| 8 | medium corn tortillas |
| 3 cups | shredded romaine lettuce |
| half a bunch | fresh coriander |
| 200 g | grated cheese |
| 2 | limes |
Instructions
Step 1 of 9:
Drizzle the pork with oil and season generously with salt and black pepper.
Step 2 of 9:
Heat the Pressure Cooker over medium heat. Sear the pork on all sides until a nice crust forms, adding extra oil to the Frying Pan if needed.
Step 3 of 9:
Add the finely chopped onions and crushed garlic to the pot and stir constantly until lightly caramelised.
Step 4 of 9:
Add the chopped tomatoes, chillies, cumin, chilli powder, and coriander. Then add the water as well.
Step 5 of 9:
Seal the Pressure Cooker. Set it to cooking level 3. As soon as the yellow ring appears, reduce the heat. When the green ring appears, the 30-minute cooking time begins.
Step 6 of 9:
Release the steam from the pot.
Step 7 of 9:
Use a fork to shred the pork into bite-sized pieces and return it to the pot.
Step 8 of 9:
Season the pulled pork again with salt and black pepper, then add the vinegar.
Step 9 of 9:
Mix everything well and serve the tortillas with the pork, romaine lettuce, and cheese.
