Another pressure cooker recipe.

I’m hooked on this damn pressure cooker. I still can’t believe how tender and juicy meat comes out after cooking for less than an hour.

After Tweeting about the first time I used it, one of my Twitter friends, Laura suggested carnitas. When I asked for a recipe — fully expecting a link — she gave me basic instructions. Very basic. Too basic for me.

So I Googled it and found a recipe on Allrecipes.com. I modified it for my own tastes and pressure cooker. Here’s how I made it. And yes, it came out amazingly good.

Ingredients:

• 2-1/2 pounds boneless pork shoulder, cut into 1-1/2-inch cubes. I used the country style spareribs and trimmed much of the fat off.
• 3 tablespoons canola oil. I used olive oil because that’s what I have in the pantry.
• 2 poblano peppers, roughly chopped. I used 3.
• 3 jalapeño peppers, roughly chopped. I used 1.
• 1 serrano pepper, roughly chopped
• 1 large onion, roughly chopped
• 4 cloves garlic, roughly chopped. I used garlic from my garden, which was a real pain in the butt to peel.
• 2 teaspoons ground coriander
• 1 tablespoon ground cumin
• 1 1/2 cups beef broth. I used about a cup, which I made with water and powered bouillion. Next time, I’ll use 1/2 cup.

Instructions:

1. Heat oil and brown pork cubes on all sides.
2. Stir in remaining ingredients.
3. Lock down the pressure cooker and cook for 45 minutes. (The recipe stated 60 minutes on medium pressure, but my pressure cooker does low or high — not medium. So I took a wild guess and reduced the time. It worked fine.)
4. At the end of the cooking period, vent the steam, open the cooker, and serve.

While it cooked, I made guacamole with onions and tomatoes from my garden. I served it with corn tortillas I happened to buy yesterday. It needed salt and pepper to taste. The finished product wasn’t very spicy; I probably could have used more jalapeño peppers. But the meat was, once again, fork tender. And so juicy!