Here is yet another successful attempt at a pork carnita recipe prepared in the pressure cooker. I was experimenting with a tamal recipe and decided pork carnitas would be a tasty filling. I, of course, thought of this last minute and knew that the pressure cooker would be the way to go! Not only for the tamales, I prepared a few gorditas de harina for lunch and they were delicious. Recipe for Gorditas de Harina on the next post! One of the most enjoyable parts of recipe developing, is testing out different cooking techniques. And when they work and turn out a delicious dish, it is a very rewarding feeling. Plus you get to enjoy some great meals for the next couple of days. No pressure cooking recipe available on this post. Enjoy!
- 2 pounds boneless pork country-style ribs
- kosher salt
- fresh cracked pepper
- garlic powder
- 2 tablespoons pork manteca lard. If you don't want to use manteca, add 2 tablespoons of canola oil.
- 1 cup low sodium chicken broth or water
- 1 packet Goya Ham jamon flavoring, optional
- 1 jalapeño sliced in half
- 2 bay leaves
- 2 teaspoons hickory liquid smoke
- Note: I also added 2 cloves of garlic smashed
- In a 5 quart pressure cooker, add 1 full tablespoon of manteca and preheat for a few minutes. Season the pork lightly with salt, then with pepper and garlic powder. In batches, brown and sear the ribs on all sides.
- Once all browned, drain any excess grease. Add all the ribs back into pressure cooker. Add broth ( or water), jalapeño, garlic, bay leaves and a little more fresh cracked pepper. Lock lid onto pressure cooker and heat on high. Once safety valve locks and it begins to revolve, reduce heat to medium/low. Set you timer for 22 minutes.
- After 20 minutes, carefully move pressure cooker off the heat. Once safety valve releases, unlock and remove lid. Place back onto burner and heat to medium/high. Cook until most of the broth has evaporated. Add 1 teaspoon full of manteca or a drizzle of canola oil. Continue cooking just to caramelize the pork, turning as needed. Serve as is with your favorite barbeque sauce..or, like me, chop for pork carnita tacos or tamales!! Yields 6 servings.
Not A Fan Of The Pressure Cooker Recipe~ Season and sear the ribs in an oven safe skillet. Add the broth, jalapeño, garlic, bay leaves, ham flavoring and liquid smoke as directed. Cover tightly with foil paper and roast in a preheated 375 degree oven for 1 hour. Uncover, raise temperature to 450 and continue roasting until most of the liquid has evaporated. Once that happens, add your choice of oil (about 1/2 tablespoon) and continue cooking until pork begins to caramelize, turning pork every few minutes.
Tips~ Look for a pack of ribs that has some fat so that it may yield some moist ribs and carnitas.
The recipe for the Gorditas de Harina is super easy and will be posted on the next post!! Some beans, carnitas, avocado and your favorite salsa…just perfect.
A little squeeze of fresh lime juice and these chopped carnitas are ready for tacos, enchiladas, burritos, and yes, even tamales! That recipe will be posted next week.