Little Nicky’s Low-FODMAP Pulled Pork Mexican Carnitas (Pressure Cooker or Slow Cooker)

All, Big plates, Hot food

Low-FODMAP | Gluten-Free | Dairy Free

Ingredients

  • 1.5kg (ish) of boneless, skinless, pork shoulder/pork butt
  • 1 tablespoon of cumin
  • 1 tablespoon of dried oregano
  • 1 onion quartered (will be removed later, omit if desired)
  • 2 limes, juiced
  • 1/2 cup 100% orange juice or juice of 2 oranges
  • 3/4 cup, Coca-Cola
  • 2 bay leaves
  • 1 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chilli (optional, can be a bit hard to get)
  • 2 chipotles in adobo sauce (in AU from IGAs)

Instructions

  1. Cut meat into 2 inch cubes
  2. Salt and pepper meat
  3. Turn on HIGH SAUTE setting on pressure cooker and brown the meat in batches using plenty of olive oil
  4. Put all the ingredients along with meat and its liquid back into pot
  5. Season with salt and pepper
  6. Pressure cook on Meat setting for 1 hour
  7. Let pressure release naturally for 15 minutes before releasing value
  8. Take meat from pot, leaving broth
  9. Remove onion/bay leaves
  10. Check seasoning, adjust if needed
  11. Reduce broth by half on HIGH SAUTE setting
  12. Transfer meat to baking tray in thin layer
  13. Ladle 1/2 liquid across meat
  14. Grill for 5 minutes (ish) until top layer is crispy and browned
  15. Ladle remaining liquid across dish evenly
  16. Grill for another 5 minutes
  17. Meaty Tip: one-hour cooking in the pressure cooker or in an all-day slow cooker

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