COOKIN’ WITH KILOWATTS 21 Pork Carnitas Anna B. Seattle “This is perfect for Taco Tuesdays. The house will smell super fragrant. Can also use pork to add to rice bowls, or to top nachos, etc.” In a large bowl, whisk together salt, pepper, oregano, and cumin. Add the pork and coat evenly in the spices. Heat the pressure cooker on sear/brown setting and add oil. When oil is hot, add the pork in batches, and brown on all sides. Add the rest of the ingredients to the pressure cooker and cook according to manufacturer’s instructions, about 60 minutes, or until pork is tender. When ready, shred the pork and use as a filling for tacos with your favorite accompaniments. 1 tbsp sea salt 1/2 tsp freshly ground black pepper 1 tbsp dried Mexican oregano 1 tbsp cumin seeds, toasted and ground 3 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch chunks 2 tbsp vegetable oil 1 yellow onion, chopped 8 garlic cloves, smashed 1 bay leaf 2 jalapeño chiles, sliced 1 tbsp chipotle paste 1 C fresh orange juice 2 tbsp fresh lime juice For serving Tortillas Taco toppings 60 minutes in a pressure cooker