After recently purchasing a Cuisinart electric pressure cooker, I have totally fallen in love with this method of cooking for my busy family. This is a dish that we really enjoy and one that I can have on the dinner table in about an hour, start to finish, thanks to the pressure cooker.
Big Bold Beef Carnitas
3 lbs. chuck roast, cut into 3-inch chunks, trimmed if needed
2 Tbs. olive oil
1 Tbs. kosher salt
2 tsp. ground cumin, ½ tsp. smoked paprika, 1 tsp. chile powder, 2 tsp. oregano flakes
1 tsp. chipotle sauce
1 onion, sliced
3 cloves garlic, crushed
1 cinnamon stick
zest of 1 orange
1/2 cup orange juice
½ cup lime juice
Set electric pressure cooker (EPC) to sauté setting; add oil, salt, cumin, paprika, chile powder, oregano, and chipotle sauce; when mixture is nicely hot, add cubed beef. Brown beef in batches, removing to a plate as you work.
Return all beef to EPC pot; add onion, garlic, cinnamon stick, orange zest, and juices; cover pressure cooker, lock EPC lid into place. Choose High Pressure setting for 45-50 minutes. When timer sounds, use a full natural release to allow protein fibers to fully relax.
Remove EPC lid and transfer beef to a large cutting board; shred beef apart. Add shredded beef to a preheated, oiled cast iron skillet set over high heat.
Sear beef over high heat just until it gets a good “crisp” on the outside, watching carefully so beef doesn’t burn, adding cooking liquid from pressure cooker, a little at a time, as needed.
Serve beef with skillet-browned corn or flour tortillas, salsa fresca, sour cream, and cilantro OR topped with my favorite veggie coleslaw.
Let’s Get You Cookin’,