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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Instant Pot Mexican Pulled Pork (Carnitas)   
    Categories: Pork, Herbs, Chilies, Fruits   
         Yield: 9 servings   
       
   MMMMM-------------------------SPICE RUB------------------------------   
         4 tb Chilli spice mix   
         2 ts Salt   
         1 tb Brown sugar   
         2 ts Ground cumin   
         1 ts Cayenne   
         1 ts Dried oregano   
         1 ts Onion powder   
         1 ts Garlic powder   
       1/4 ts Cinnamon   
           pn (scant) ground cloves   
      
   MMMMM------------------------PULLED PORK-----------------------------   
     3 1/2 lb Boneless pork shoulder   
              - roast; in two pieces   
         2 tb Oil   
       3/4 c  Pineapple juice, orange   
              Juice, or water   
       
     Special equipment: 6 qt. electric or stovetop pressure cooker, Fat   
     separator   
        
     SEASON THE PORK: In a small bowl, combine the spice rub ingredients.   
     Pat the pork dry with paper towels, then sprinkle with half of the   
     spice rub. Turn and rub the spice into the pork until the pieces are   
     evenly coated.   
        
     LET THE PORK SIT 15 TO 60 MIN: Leave the pork to absorb the rub and to   
     take the chill off the meat, at least 15 minutes or up to an hour.   
     (Room temperature pork will sear better!)   
        
     SEAR THE PORK: Select the *Saute* program on your pressure cooker and   
     add the oil to the pot. (If you are using a stovetop pressure cooker,   
     heat the oil over medium heat.)   
        
     Use a pair of tongs to lower the pork into the pot so the side with   
     the most fat is facing down. Sear for 5 minutes. Flip it over and   
     sear it for 5 more minutes. Both sides should be browned.   
        
     Sprinkle the remaining spice rub over the pork, then pour the   
     pineapple juice over the top.   
        
     PRESSURE COOK THE PORK: Place the lid on your pressure cooker. Make   
     sure that the pressure regulator is set to the "Sealing" position.   
     Select the *Manual* program on the pressure cooker and set the time   
     to 1 hour and 15 minutes at high pressure. (For stovetop pressure   
     cookers, cook for 60 minutes at high pressure.)   
        
     It will take about 10 minutes for your pressure cooker to come up to   
     pressure, and then the cooking time will begin.   
        
     RELEASE THE PRESSURE: After the cooking time ends, let the pot sit and   
     naturally release pressure for about 20 minutes, then vent the   
     remaining steam. (For stovetop pressure cookers, do a quick pressure   
     release.)   
        
     SEPARATE THE PORK AND COOKING LIQUID: Use tongs to transfer the pork   
     to a large baking dish or sheet pan, but be very gentle -- the pork   
     will be VERY tender and will fall apart easily!   
        
     Then, use heat-proof mitts to lift the inner pot out of the pressure   
     cooker, pour the cooking liquid into a fat separator, then pour the   
     liquid back into the pot. Reserve the fat. (Alternatively, let the   
     cooking liquid stand for about 10 minutes until the fat floats to the   
     top, then use a shallow spoon to skim as much fat as possible from   
     the surface.)   
        
     REDUCE THE COOKING LIQUID: Return the pot to the pressure cooker,   
     select the *Sauté* program, and let the cooking liquid reduce for 10   
     minutes. (If you are using a stovetop pressure cooker, do the same   
     thing over medium heat.) While the liquid is reducing, use a pair of   
     forks to shred the pork.   
        
     Broil the pulled pork until crispy (optional for carnitas): To make   
     crispy carnitas, place the pan of shredded pork 6" to 8" below the   
     broiler and broil for 5 to 10 minutes until the tips and edges of the   
     pork are browned and crispy.   
        
     It's fine to skip this step if you're making a recipe where you don't   
     need the pork to be crispy.   
        
     TOSS THE SHREDDED PORK WITH THE REDUCED LIQUID AND SERVE: Return the   
     pork to the pot with the reduced cooking liquid and toss to coat the   
     pork evenly. If the pork seems a little dry, add a tablespoon or two   
     of the reserved fat.   
        
     Serve it in tacos with the fixings listed above, or in burritos or   
     rice bowls, or on a tostada salad.   
        
     Yield: Makes 8 to 10 servings   
        
     by Coco Morante   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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