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Savor the Flavor: Mexican-Style Street Potatoes Recipe! taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Carnitas

Flavor-packed juicy pork carnitas made quick in the pressure cooker—rich, citrusy, and perfectly crisp on the edges for that street taco vibe.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Cuisine Mediterranean
Servings 6 servings
Calories 360 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 3 pounds boneless pork shoulder cut into 4-inch pieces
  • 2 teaspoons bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • ¼ teaspoon freshly cracked black pepper
  • 1 medium cayenne pepper
  • 1 large yellow onion quartered
  • 1 orange juice with rind reserved
  • 1 lime juice only
  • 2 cups chicken stock

Instructions
 

Instructions

  • Toss the pork pieces into your pressure cooker or heavy pot.
  • Add bay leaves, oregano, chili powder, kosher salt, cumin, black pepper, and cayenne pepper on top.
  • Pour in the quartered onion, orange juice with the rind, and lime juice.
  • Add enough chicken stock or water to just cover the meat.
  • Lock the lid and cook on high pressure for about 41 minutes.
  • Let it do a natural release for 15–20 minutes before opening the lid.
  • Remove bay leaves and orange rind, then shred the pork.
  • Broil or sear shredded pork for crispy edges before serving.

Notes

Use leftovers for tacos, burrito bowls, or quesadillas. Store in fridge up to 3 days or freeze for later.