Carnitas are small pieces of crisp pork that are very popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure to drain the meat well before placing it in the oil, though, or it will splatter and pop. —Patricia Collins, Imbler, Oregon
Ingredients
1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes
1 teaspoon salt
1 teaspoon pepper
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
3 large navel oranges
1 large lemon
Canola oil or bacon drippings
16 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado
Instructions
1Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat.
2Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid.
3Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork in batches and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork.
4Serve warm in tortillas with toppings of your choice.
