Kick-Butt Carnitas


  • 1 1/2 cups chicken broth
  • 1/2 cup lime marmalade
  • 1/4 cup packed fresh basil leaves
  • 6 medium garlic cloves
  • 2 tsp ground cumin
  • 1 tsp table salt
  • 3 lbs boneless skinless pork butt
  • 2 tbsp vegetable, corn, or canola oil; lard; or rendered bacon fat
  • Whisk the broth, marmalade, basil, garlic, cumin, and salt in the cooker until the marmalade dissolves. Add the pork pieces and stir until uniform. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 30 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the pieces of pork to a large cutting board. Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
  • Press Saute, set time for 10 minutes.
  • Bring the sauce to a boil and cook, stirring very often, until reduced to the consistency of a barbecue sauce, 6 to 7 minutes. Turn off the SAUTÉ function and pour the sauce into a small, heat-safe serving bowl.
  • Heat the oil or melt the fat in a large skillet set over medium heat. Add about a third of the pork pieces (maybe more — but no crowding!) and cook, turning occasionally, until brown and crisp, about 5 minutes. Transfer to a serving platter and continue browning more of the pork. When done, ladle the thickened sauce over the pieces to serve.
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