3 tablespoons virgin olive oil
2 1/2 teaspoons sea salt
1 teaspoon freshly-ground black pepper
1 tablespoon dried oregano
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
4 pounds pork shoulder, boneless, cut into 3 inch cubes
2 cups Coca-Cola- Mexican Cola Only!
3/4 cup orange juice (juice of 2 oranges)
3 chipotle peppers from a can
1/4 cup lime juice (juice of 2 limes)
1/4 cup pineapple juice – optional
1 onion, chopped
5 cloves of garlic, minced or pressed
2-3 Jalapeno peppers (with seeds and veins removed), chopped
Vegetable oil (or olive oil) for pan frying the carnitas
- Rinse the pork well. Dry it with paper towels. Create the spice rub: Add olive oil, salt, pepper, and dried spices to a small bowl. Mix well. Spoon spice rub over the pork. With clean hands, rub it all over the meat.
- Add the piece of pork (fat cap up) to inner steel pot of electric pressure cooker. Sprinkle chopped onion, jalapenos, chipotles, and minced garlic on top. Pour Coca-Cola and citrus juices over the meat.
- Lock pressure cooker lid in place. Cook for 80 minutes on high. Let pressure release naturally. For Mealthy Multi-Pot users: PRESSURE COOK + HIGH PRESSURE + NATURAL RELEASE. Cook for 80 minutes.
- After allowing pressure to release naturally for 15 minutes, press CANCEL. Press and hold PRESSURE RELEASE for 3 seconds to quick-release remaining pressure. Carefully lift meat from pressure cooker and transfer to a plate. Reserve the liquid. With two forks, shred the pulled pork. Remove and discard chunks of fat.
- Heat oil in a large well-seasoned skillet or on the Blackstone over high heat.
- Work in batches so the pan is not crowded. Add carnitas to the pan. Drizzle some of the reserved liquid over the meat.
- Once carnitas have become golden and crisp on one side, flip them over with a spatula. Allow the second side to sear just briefly! All of the liquid should evaporate during this process, leaving you with perfectly crisp and tender carnitas. Repeat with remaining batches of pulled pork. To keep carnitas from drying out, drizzle a bit of reserved liquid over the meat to keep it tender and juicy.