1. Stab the roast several times with knife and insert the garlic cloves into cuts so the garlic flavors the roast while cooking. 2. Heat the cooker to medium high heat, add the 1 tbsp cooking oil and sear the roast on all sides, about 30 seconds a side. 3. Pour the chili verde over the roast. Lift the roast a bit so some of the chili verde gets under it while cooking. 4. Add the Jalepeno pepper (optional) or Chipotle pepper (optional) along with the quartered onion. 5. Cook on high pressure for 1 hour. 6. Remove from heat and cool the cooker under cool water till the pressure is gone. 7. With tongs, remove the roast to a large baking pan and shred with forks thoroughly. 8. Pour whats left in the pressure cooker through a strainer and dump the contents of the strainer over the shredded meat evenly. 9. You can save the liquid from the pressure cooker to flavor the meat later if you want. 10. Spread out the shredded meat out evenly and broil it on the middle oven rack untill edges start to get a little crispy brown. 11. Stir the meat around and heat again till edges get a little crispy brown. 12. Careful not to dry it out too much. Remember, crispy an succulent. 13. I find this is the best way to heat up corn tortillas: 14. Heat up a griddle to med high. 15. Dip a corn tortilla in cold water and then place it on griddle till it gets a couple toasty brown spots. Flip the tortilla and remove after the other side gets toasty brown spots too, then remove and stack. 16. Repeat till you have enough for everyone. 17. Serve the Carnitas with the Beans to be eaten with the tortillas. 18. You can also serve with rice and have some hot sauce or Pico de Gallo handy. ---------------------------------------------------------------------------
Nutrition
Ingredients
