Pressure Cooker Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	26%	7%
fat	3%	0%
aromatics	12%	9%
salt	0%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

41 g	3 tablespoons canola oil
1361 g	3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
	2 fresh poblano peppers, roughly chopped, or more to taste
45 g	3 jalapeno peppers, roughly chopped, or more to taste
2 g	1 serrano pepper, roughly chopped, or more to taste
150 g	1 large onion, roughly chopped
12 g	4 cloves garlic, roughly chopped
4 g	2 teaspoons ground coriander
7 g	3 teaspoons ground cumin
360 g	1.5 cups beef broth

Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I roasted the peppers, onion, and garlic cloves in their paper like wrappers. Then peeled the poblanos before chopping. I diced the jalepenos and seranno fine, and added a tablespoon of Worchesire and a tablespoon of Mexican Oregano to the spices and beef stoc” — a cook, 5★

“This was a great start to carnitas, I followed the recipe, and did brown the pork pieces well and sprinkled Cajun seasoning on it when browning. The smell was amazing. I browned two large brown onions once the meat was set aside, with the peppers and garlic. ” — a cook, 5★