Quick Cooker Carnitas
This carnitas recipe comes together quickly in an electric pressure cooker which makes it a great weeknight dinner option.
- 2 boneless pork tenderloins (2 lbs./ 1 kg), trimmed (see cook’s tips)
- 1 tbsp (15 mL) chili powder
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) ground cumin
- 1 tbsp (15 mL) canola oil
- 1 large red bell pepper
- 1 large onion
- 4 garlic cloves
- 1 lime (plus additional for garnish)
- Optional: corn or flour tortillas, sour cream or Greek yogurt, salsa
Cut each pork loin into 1" (2.5-cm) pieces. Combine the chili powder, salt, and cumin in a small bowl, then sprinkle the spice mixture over the pork.
Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the pork and cook uncovered for 3–5 minutes, stirring occasionally.* Press CANCEL.
Cut off the top of the bell pepper and remove the seeds and veins using the Scoop Loop™. Slice the bell pepper and onion with the Simple Slicer on the No. 3 setting. Add the onion, bell pepper, garlic pressed with the Garlic Press, and juice from the lime pressed with the Citrus Press to the Quick Cooker.
Lock the lid and select the BEEF/PORK setting. Adjust the time to 8 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Remove the pork and vegetables with the Scoop ‘N Drain and reserve ¼ cup (50 mL) of the liquid.* Shred the pork and toss with the reserved liquid. Serve on tortillas with your favorite toppings.
- 8 servings
Nutrients per serving:
per serving (carnitas only): Calories 140, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 75 mg, Sodium 640 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 1 g, Protein 24 g
To trim a pork tenderloin, place the blade of a Utility Knife under the silver skin, keeping the blade angled away from the meat as you cut along the entire length.
For richer flavor, you can substitute the pork tenderloin with 2 lbs. (1 kg) of pork shoulder, cut into 2" (5-cm) cubes. In step 4, set the Quick Cooker to the setting, without adjusting the time, and continue as the recipe directs in steps 5–6.
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.