A Feast for Your Senses

    For your own at-home Cinco de Mayo celebration, our Pork Carnitas recipe is truly a feast for your senses. Pair this taco with a creamy, delicious side dish of Frijoles Charros and the traditional sweet drink, horchata. You’ll realize that it’s not hard to enjoy the full flavor of Mexican foods, and even easier to prepare in the Fissler vitaquick pressure cooker. 

    Pork Carnitas Tacos

    Ingredients

    2-3 Tbsp olive oil

    2-1/2 lb. boneless pork loin

    2 tsp salt

    1 tsp pepper

    1 onion, chopped

    2 tsp fresh rosemary, chopped

    4 cloves garlic, chopped

    2, 15-ounce cans crushed tomatoes, with juices

    Preparation

    Pat meat dry and season pork with the salt and pepper. To sear meat, heat vitaquick pressure cooker without fat, to medium high. When a few drops of cold water form clear pearls and dance around, the unit is hot enough. Add 1-2 tsp vegetable oil (it has higher smoke point than olive oil). Once oil begins to shimmer and smoke slightly, begin to sear pork, first placing the fat side down. If roast is too large for the meat to come in full contact with the surface, cut in half (you’ll be shredding it later). When pork no longer sticks to the surface, turn and continue to sear all sides. Remove pork from pot and set aside on a plate.

    Add the onion, rosemary, and garlic to pot and sauté, stirring, for about 2 minutes. Add tomatoes and their juices and stir with a wooden spoon. Scrape any bits of pork stuck to the bottom of the pot.

    Return pork to vitaquick pot, cover with the lid and lock. Adjust heat to high to build pressure within the pot. You will be cooking on ‘speed cooking’ setting (Setting 2) which is reached once the second ring has appears on the cooking indicator. However, to cook on this setting, once the first white ring becomes visible, adjust the heat to medium while the unit reaches Setting 2 (second ring appears). (For further insight, refer to the instructions in the vitaquick manual on how to bring unit to pressure and maintain for cooking time.) Cook the pork at Setting 2 for 30-35 minutes.

    Once cooking is completed, remove from heat source. Allow pork to sit in the pot unopened, for 5 minutes, allowing the flavorful juices from the pot to further marinate the meat. At that time, carefully depressurize the unit using the release button. (refer to manual for 3 methods of depressurizing your vitaquick).

    Once all steam has escaped, and the cooker is depressurized, it is safe to remove the lid. Remove pork, leaving the saucy broth in the pot, and place on a cutting board or large plate. Once cool enough to handle, shred it into bite-size pieces.

    To serve, you can add shredded pork back to the stockpot, and serve shredded pork mixed together with flavorful sauce for tacos (a saucier taco). Or serve tomato mixture alongside shredded pork, and add to tacos according to personal taste preference.

    Tips

    To prepare without the vitaquick, you can braise the pork on the stove or in the broiler, in a pot or pan. Once braised, place all contents in a pot, and cook stovetop or in the oven for 2-3 hours.

    Any leftover sauce from the pulled pork serves as an ideal base for next week’s pasta sauce or served over risotto. It can also serve as a tasty tomato soup base. Simply freeze until ready to use.

    Frijoles Charros (Cowboy Beans)

    Ingredients

    1 lb. dried pinto beans

    12 ounces (340g) diced bacon

    1 medium white or yellow onion, diced (about 8 ounces)

    2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs for less heat)

    3 medium cloves garlic, minced

    2 (14-ounce) cans diced fire-roasted tomatoes

    6 cups homemade, or store-bought chicken stock

    2 bay leaves

    Large handful chopped fresh cilantro leaves with stems

    Salt and pepper as desired for taste.

    Preparation

    Rinse beans.

    Select the Sauté button on the Souspreme Multi Pot, and heat bacon until fat is rendered and bacon begins to brown around the edges, approximately 5 minutes. Add onion, chilis and garlic, and cook until soft and fragrant. Turn off Sauté button.

    Add fire-roasted tomatoes, 6 cups stock, bay leaves and beans to the pot.

    Select the Bean/Chili button and cook for 35 minutes. Once complete, carefully release steam, depressing the Instant Pressure Release button in the lid.  Once all pressure is released, open the unit. The beans should be cooked completely, with the liquid transformed into a creamy broth. (If beans are not cooked to desired softness, cook under pressure for additional 2 minutes.)

    Discard bay leaf and stir in cilantro. Taste, then add salt and pepper as desired.

    Recipe and images, courtesy of FamilyEats.net