I mean, who DOESN’T love carnitas? They’re crispy and tender at the same time. I don’t know that everyone realizes how easy they are; especially with the popularity of the new pressure cookers. I like to make this before hand, this week I made it Sunday and then popped it into the rotation one night. The recipe does not need to be exact (I rarely measure anything) I always serve it with a super easy slaw that is just cabbage and cilantro with a dressing made from salsa and mayo (sometimes I’ll add other stuff like radish or jicama if I have it). If you’re not using a pressure cooker, you could slow cook on high for 4 hours or low for 6.

• Cut pork into 2-3 pieces , rub pieces with cumin, oregano, salt, & pepper.
• Heat oil in pressure cooker using the saute setting
• Brown meat on all sides
• Add onion, garlic, lime juice, broth
• Secure lid, change setting to high pressure and cook 45 minutes.
• If saving for later, leave pork in large pieces and put in fridge.
• If preparing now, shred pork and fry up in hot pan (no need to add oil) till crispy.
• Sprinkle with cilantro and a squeeze of lime.