Yields 16 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
5 pounds pork butt roast, cut into 2-inch cubes
1½ tablespoons salt
1 tablespoon brown sugar
1½ tablespoons dried oregano
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chile powder
1 tablespoon paprika
3 tablespoons olive oil
1 onion, chopped coarsely
6 cloves garlic, minced
1 cup water
COMBINE salt, brown sugar, 1 tablespoon of dried oregano, and a ½ tablespoon of the following seasonings: ground cumin, black pepper, chile powder, and paprika. Mix the seasonings with the pork butt cubes.
SELECT Sauté/Brown on the Cosori Pressure Cooker, set temperature to 320°F, set the time for 15 minutes, and press On/Start. Allow the pressure cooker to heat up.
ADD olive oil to the preheated pressure cooker and allow to heat up for 1 minute.
BROWN seasoned pork butt, making sure to turn the pieces occasionally. Cook for 4 minutes.
ADD the chopped onion and minced garlic and cook for 2 minutes, stirring occasionally.
MIX in the water.
SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
SELECT Meat/Stew, set time for 1 hour, and press On/Start.
NATURAL RELEASE for 15 minutes when done cooking and carefully remove the lid.
REMOVE the pork pieces with tongs and place in a separate bowl.
SHRED the carnitas with a fork.
ADD ¼ cup of the liquid remaining in the Pressure Cooker to the bowl of shredded carnitas.
ADD the remaining ground cumin, black pepper, chile powder, paprika, and dried oregano. Mix well.