Spicy Mexican Pork

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    Spicy Mexican Pork

    Spicy Mexican Pork

    (99)
    1hour25min


    77 people made this

    This Mexican recipe makes pork deliciously flavourful and flaking tender - cooked in the pressure cooker. Serve with tortillas, guacamole and salsa.

    Ingredients
    Serves: 12 

    • 3 tablespoons canola oil
    • 1.5kg boneless pork shoulder roast, cut into 4cm cubes
    • 5 red chillies, roughly chopped, or more to taste
    • 1 large onion, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 2 teaspoons ground coriander
    • 3 teaspoons ground cumin
    • 1 1/2 cups beef stock

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil and stir in the red chillies, onion, garlic, coriander, cumin and beef stock. Lock the lid onto the pressure cooker, bring the cooker up to pressure and reduce heat to keep the pressure steady.
    2. Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.
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    Reviews and Ratings
    Global Ratings:
    (99)

    Reviews in English (99)

    by
    93

    These carnitas were amazing... very authentic flavor. Made them for a large crowd and they were gone like that. I modified a bit. I left the pork in larger chunks so i could shred. Added sea salt and pepper. My family like spicy so I added a few extra peppers and when it was done in pressure cooker i shredded it and put it is a roasting pan in a 400 degree oven for 15 minutes to crisp it up a bit. Will definately make these again and again. Thanks so much for the fantastic recipe Korgilover!!!  -  16 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    59

    Fabulously tender meat with a great flavor!! I cooked for an hour on low pressure in a Cuisinart electric pressure cooker and it turned out perfectly. We have so many plans for the left-overs. Thanks for this great recipe.  -  04 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    42

    I'm sure it's not proper or traditional, but I'm neither a carnitas aficionado nor a carnitas snob - I used what I had on hand in the freezer to make this - pork chop suey meat! And it was wonderful. I browned the meat as directed, then threw everything in the Crock Pot. Nice balance of flavors, the meat was soft and tender, and the bite-sized pieces were perfect for stuffing in tortillas with some pico de gallo. The only thing I found this was lacking was salt!  -  16 Jun 2010  (Review from Allrecipes USA and Canada)

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