Southwest Carnitas Recipe

Ingredients:

• 3 pounds pork shoulder, cut into 2-inch chunks
• 1 cup chicken broth
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon soy sauce
• Juice of 1 orange, about 1/4 cup
• 4 cloves garlic, crushed
• 1 medium yellow onion, quartered
• Kosher salt, to taste
• OPTIONAL (for serving):
• 12 small corn tortillas
• chopped cilantro
• diced white onion
• thinly sliced radishes
• lime wedges

Directions:

1. Place pork into the insert of a pressure cooker along with broth, cinnamon, bay leaves, cumin, soy sauce, orange juice, garlic, and onion. Mix well.
2. Set pressure cooker to HIGH and cook 35 minutes; use the natural release method.
3. Transfer pork to a baking sheet large enough to hold pork in a single layer. Reserve cooking liquid. Use two forks to shred pork. Drizzle pork with a little cooking liquid and season with salt.
4. Preheat broiler and place pork on top rack of oven. Broil until top of pork is crispy, about 8 minutes. Stir well and return to oven for another 3 minutes. Taste and adjust seasoning with salt.
5. Place shredded pork in warm tortillas topped with cilantro and onion. Serve with radishes and lime.
6. Cook's Tip:
7. This can also be made in a slow cooker. Simply replace step #2. Cook on low 2 to 3 hours until tender.