Pressure-Cooker Beef Carnitas
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, Florida
Total TimePrep: 40 min. Cook: 40 min. + releasing
Makes16 servings plus 1/4 cup leftover spice mixture
- 2 tablespoons kosher salt
- 2 tablespoons packed brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 (3 pounds) boneless beef chuck roast
- 3 tablespoons canola oil
- 2 large sweet onion, thinly sliced
- 3 poblano pepper, seeded and thinly sliced
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 jar (16 ounces) salsa
- 16 flour tortillas (8 inches), warmed
- 3 cups crumbled queso fresco or shredded Monterey Jack cheese
- Optional toppings: cubed avocado, sour cream and minced fresh cilantro
- Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.)
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Brown roast on all sides. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure .
- Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts1 serving: 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.
Originally published as Slow Cooker Beef Carnitas in Cook It Fast, Cook It Slow
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