Pressure Cooker Carnitas Fast! - pork shoulder

Method

• Stab the roast several times with knife and insert the garlic cloves into cuts so the garlic flavors the roast while cooking.
• Heat the cooker to medium high heat, add the 1 tbsp cooking oil and sear the roast on all sides, about 30 seconds a side.
• Pour the chili verde over the roast.
• Lift the roast a bit so some of the chili verde gets under it while cooking.
• Add the Jalepeno pepper (optional) or Chipotle pepper (optional) along with the quartered onion.
• Cook on high pressure for 1 hour.
• Remove from heat and cool the cooker under cool water till the pressure is gone.
• With tongs, remove the roast to a large baking pan and shred with forks thoroughly.
• Pour whats left in the pressure cooker through a strainer and dump the contents of the strainer over the shredded meat evenly.
• You can save the liquid from the pressure cooker to flavor the meat later if you want.
• Spread out the shredded meat out evenly and broil it on the middle oven rack untill edges start to get a little crispy brown.
• Stir the meat around and heat again till edges get a little crispy brown.
• Careful not to dry it out too much.
• Remember, crispy an succulent.
• I find this is the best way to heat up corn tortillas:.
• Heat up a griddle to med high.
• Dip a corn tortilla in cold water and then place it on griddle till it gets a couple toasty brown spots.
• Flip the tortilla and remove after the other side gets toasty brown spots too, then remove and stack.
• Repeat till you have enough for everyone.
• Serve the Carnitas with the Beans to be eaten with the tortillas.
• You can also serve with rice and have some hot sauce or Pico de Gallo handy.