• 4 tbsp. olive oil, divided
  • 2 tsp. salt
  • 1- ½ tsp. ground cumin, divided
  • 1 tsp. chile powder
  • ½ tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
  • 1 onion, sliced
  • 3-4 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick
  • 1½ cups fresh orange juice
  • ½ cup fresh lime juice, plus 1 lime for corn salsa
  • 1 large can corn niblets, drained (about 2 cups corn)
  • Salt and Pepper to taste
  • ΒΌ red onion, chopped
  • 1 avocado, pitted and chopped
  • 2 cups chopped cilantro or parsley
  1. In saute pan, heat 2 tbsp oil and saute corn until the skin begins to blister and the kernes begin to brown.
  2. Let cool slightly and toss with onion, avocado, cliantro and juice from 1 lime.
  3. Season with salt and pepper and set aside while you prepare the pork.
  4. Heat remaining 2 tbsp oil in pressure cooker pot.
  5. Toss pork in salt, cumin, chili powder and pepper making sure to coat all pieces.
  6. Brown pork lightly in the oil.
  7. Add onion and garlic and continue to brown for another couple of minutes.
  8. Add oregano, cinamon stick, orange and lime juice.
  9. Set pressure cooker on high for 25 minutes.
  10. When done let pressure release naturally.
  11. Remove pork from the pot reserving 1 cup of strained liquid.
  12. With 2 forks, shred meat and toss with reserved liquid.
  13. Spread meat onto a baking sheet or grill pan.
  14. Broil or grill until crispy edges form on the pork.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/mexican/tasty-carnitas-with-roasted-corn-salsa/