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 |
| A little salt and black pepper | |
| 200 ml | Water |
| 1 | large onion |
| 2 cloves of garlic | |
| 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 more oil to the pan if needed.
Step 3 of 9:
Add the chopped onions and minced garlic to the pot, stirring constantly until they lightly caramelize.
Step 4 of 9:
Add the chopped tomatoes, chilies, cumin, chili powder, and cilantro. Also add the water.
Step 5 of 9:
Close the pressure cooker. Set to cooking level 3. Once the yellow ring appears, reduce the heat. When the green ring appears, the 30-minute cooking time begins.
Step 6 of 9:
Allow the pot to steam release.
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:
Taste the shredded pork again with salt and black pepper, and add the vinegar.
Step 9 of 9:
Mix everything well and serve the tortillas with the pork, romaine lettuce, and cheese.
