Pulled Pork Shoulder For Carnitas

One of my favorite dishes at our local Mexican restaurants is carnitas tacos. The pork shoulder is cooked in lard until it is juicy on the inside, with a crisp crust on the outside. Traditional carnitas take at least four hours to cook, but in the pressure cooker the pork cooks in forty-five minutes. You can omit the lard and still get a succulent pork shoulder to pull apart for any south-of-the-border dish. Carnitas are traditionally served with refried beans, rice, and tortillas but serve them as soft tacos, with warm tortillas, guacamole, salsa, and chopped onion (see note).

SERVES 6 TO 8

INGREDIENTS:

• 2 tablespoons canola oil
• 2 teaspoons salt
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 4 garlic cloves, minced
• 1 (4-pound) boneless pork shoulder roast
• 2 large onions, coarsely chopped
• 1⅓ cups chicken or beef stock or store-bought chicken or beef broth
• ½ cup finely chopped fresh cilantro (for garnish)

INSTRUCTIONS:

1. In a small bowl, combine the canola oil, salt, ancho chile powder, cumin, oregano, and minced garlic. Cut 1-inch slits in the pork shoulder roast, about 2 inches apart. Spread the spice mixture over the pork, rubbing it into the slits.
2. Scatter the coarsely chopped onions in the pressure cooker and pour in the chicken or beef stock. Place the seasoned pork on top of the onions. Lock the lid in place and cook at high pressure for 45 minutes.
3. Allow the pressure to release naturally and then remove the lid, tilting the pot away from you to avoid the steam. Transfer the pork to a cutting board, cover it with aluminum foil, and let it rest for 15 minutes. Skim off any fat from the cooking liquid, strain the liquid, and set it aside.
4. Remove any large pieces of fat from the pork and use two forks to shred the meat. Arrange the shredded pork on a platter, moisten it with some of the reserved cooking liquid, and garnish with chopped cilantro.
5. If you have any leftover pork, you can store it in the freezer for up to 3 months.

NOTE:

• I prefer to use boneless pork shoulder because you actually get more meat. When you buy it bone in, you are paying for that excess weight.