MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Instant Pot Mexican Pulled Pork (Carnitas)
 Categories: Pork, Herbs, Chilies, Fruits
      Yield: 8 servings
 
MMMMM-------------------------SPICE RUB------------------------------
      4 tb Chilli spice mix
      2 ts Salt
      1 tb Brown sugar
      2 ts Ground cumin
      1 ts Cayenne
      1 ts Dried oregano
      1 ts Onion powder
      1 ts Garlic powder
    1/4 ts Cinnamon
      1 pn Ground cloves; scant

MMMMM------------------------PULLED PORK-----------------------------
  3 1/2 lb Boneless pork shoulder
           - roast; in two pieces
      2 tb Oil
    3/4 c  Pineapple juice, orange
           Juice, or water
 
  Special equipment: 6 qt electric or stovetop pressure cooker, Fat
  separator
  
  Season The Pork:

  In a small bowl, combine the spice rub ingredients. Pat the pork
  dry with paper towels, then sprinkle with half of the spice rub.
  Turn and rub the spice into the pork until the pieces are evenly
  coated.
  
  Let The Pork Sit 15 To 60 Minutes:

  Leave the pork to absorb the rub and to take the chill off the
  meat, at least 15 minutes or up to an hour. (Room temperature pork
  will sear better!)
  
  Sear The Pork:

  Select the *Saute* program on your pressure cooker and add the oil
  to the pot. (If you are using a stovetop pressure cooker, heat the
  oil over medium heat.)
  
  Use a pair of tongs to lower the pork into the pot so the side with
  the most fat is facing down. Sear for 5 minutes. Flip it over and
  sear it for 5 more minutes. Both sides should be browned.
  
  Sprinkle the remaining spice rub over the pork, then pour the
  pineapple juice over the top.
  
  Pressure Cook The Pork:

  Place the lid on your pressure cooker. Make sure that the pressure
  regulator is set to the "Sealing" position. Select the *Manual*
  program on the pressure cooker and set the time to 1 hour and
  15 minutes at high pressure. (For stovetop pressure cookers, cook
  for 60 minutes at high pressure.)
  
  It will take about 10 minutes for your pressure cooker to come up to
  pressure, and then the cooking time will begin.
  
  Release The Pressure:

  After the cooking time ends, let the pot sit and naturally release
  pressure for about 20 minutes, then vent the remaining steam. (For
  stovetop pressure cookers, do a quick pressure release.)
  
  Separate The Pork And Cooking Liquid:

  Use tongs to transfer the pork to a large baking dish or sheet pan,
  but be very gentle -- the pork will be VERY tender and will fall
  apart easily!
  
  Then, use heat-proof mitts to lift the inner pot out of the pressure
  cooker, pour the cooking liquid into a fat separator, then pour the
  liquid back into the pot. Reserve the fat. (Alternatively, let the
  cooking liquid stand for about 10 minutes until the fat floats to the
  top, then use a shallow spoon to skim as much fat as possible from
  the surface.)
  
  Reduce The Cooking Liquid:

  Return the pot to the pressure cooker, select the *Sauté* program,
  and let the cooking liquid reduce for 10 minutes. (If you are using
  a stovetop pressure cooker, do the same thing over medium heat.)
  While the liquid is reducing, use a pair of forks to shred the pork.
  
  Broil the pulled pork until crispy (optional for carnitas): To make
  crispy carnitas, place the pan of shredded pork 6" to 8" below the
  broiler and broil for 5 to 10 minutes until the tips and edges of the
  pork are browned and crispy.
  
  It's fine to skip this step if you're making a recipe where you don't
  need the pork to be crispy.
  
  Toss The Shredded Pork With The Reduced Liquid And Serve:

  Return the pork to the pot with the reduced cooking liquid and toss
  to coat the pork evenly. If the pork seems a little dry, add 1 to
  2 tb of the reserved fat.
  
  Serve it in tacos with the fixings listed above, or in burritos or
  rice bowls, or on a tostada salad.
  
  Recipe by Coco Morante
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
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