Chipotle Lime Carnitas

Ingredients

• 12 oz pork shoulder (boneless), cut into 1-inch chunks
• 2 peppers chipotle peppers in adobo, chopped
• 1 tbsp adobo sauce (from the can)
• 2 tbsp lime juice
• 1 tsp lime zest(optional)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup water or low-sodium broth
• 1 tbsp neutral oil(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry, then season with salt, pepper, cumin, and oregano. Chop chipotle peppers and mince garlic; zest and juice the lime.

2. 2

   Pressure cook (about 50 minutes cook time including pressurizing): Add water/broth to the pressure cooker, then add pork, chipotle peppers, adobo sauce, garlic, lime juice, and lime zest. Cook on High pressure for 35 minutes, then allow a natural release for 10 minutes; quick-release any remaining pressure.

3. 3

   Shred and reduce (about 10 minutes): Remove pork to a bowl and shred with two forks. If the cooking liquid looks thin, simmer the liquid in the pot for 5 minutes, then return shredded pork to the pot and toss to coat.

4. 4

   Crisp (about 5 minutes): Heat oil in a skillet over medium-high. Spread pork in an even layer and cook until edges crisp, 2–3 minutes per side, then serve.