Pork Carnitas

🧂 Ingredients

• 1 tbs oil

  I use avocado oil
• 2 large oranges

  4 tangerines
• 1.5-2.5 lbs pork loin

  shoulder will also work.
• 1/2 cup salsa verde
• juice 2 limes
• 1/2 cup water

  a little less than
• 1/2 onion
• 3 cloves garlic
• 1 bay leaf
• 1 tsp oregano
• salt and pepper
• 2 tsp cumin
• 1/2 tsp cinnamon

Instructions

• 1 Turn pressure cooker on saute. Add oil and peeled, sliced oranges. 
  
  Slice pork into 2 - 3 inch pieces and add to pot to brown on each side, about
  2-3 minutes per side.
  
  Add diced onions, garlic, and seasonings.
  
  In a liquid measuring cup, add 1/2 cup salsa verde, 1/2 cup water or chicken
  broth, and lime juice.
  
  Pour into pot with pork.
  
  Cover and set knob to sealing. Set on high pressure for 20-40 minutes. 20
  minutes for 1.5 lbs of meat and up to 40 minutes with 4-6 lbs of meat.
  
  Allow pressure to naturally release. Turn knob to venting after 10 minutes.
  
  Let pork rest for 3 minutes; take temperature using meat thermometer. Pork
  Shoulder should read 195 or higher. Shred pork with forks and spread on a baking
  sheet. 
  
  Optional: Broil for 3-5 minutes, watching for browning, but don't let it burn.
  
  Optional: while carnitas are crisping up, create a sauce by simmering the juices
  left in the pressure cooker.
  
  Serve! I like to dunk shredded pork into sauce before serving.
  
  

Nutrition Info