Air Fryer Carnitas
Equipment
- Air Fryer/Pressure Cooker combo appliance
Ingredients
- 1 cup orange juice
- 1/2 cup white onion cut in wedges
- 3 units garlic coarsely chopped
- 2 units dry bay leaf
- 5 units all spice berries
- 1 - 2 unites chicken bouillon cubes
- 2 lbs pork shoulder or pork butt (with fat) cut into 2 inch cubes
- For garnish:
- warm soft corn tortillas
- your favorite salsa and/or
- pickled onions
- 2 quartered Mexican limes
Instructions
- Set your Air Fryer/Pressure Cooker to Pressure Cooking. Place the orange juice, white onion, garlic, bay leaf, all spice berries, chicken bouillon cubes, with the cubed pork on top, inside your appliance cooking basket. Seal and set to High and cook for 25 - 30 minutes. Use your pressure cooker following all the manufacturer's indications. Depressurize the appliance completely once the cooking time has completed, open the basket and dispose of the cooking liquids. Remove meat, wash the basket.
- Place the meat back into the basket and set your appliance to Air Crisp, at 345 F for 3 - 5 minutes.
- Shred the meat, serve hot and assemble your tacos with your favorite toppings. Enjoy!
Notes
If your Air Fryer doesn't have a Pressure Cooker setting, cook the Pork in a cast iron skillet, a Dutch oven or a large pot with the orange juice, onion, garlic, all spice berries, bay leaf and chicken bouillon and an additional 2 cups of water, or enough to cover the meat. Bring to a simmer on the stove top and keep cooking on Low for about 1 hour and 30 minutes, until pork is tender.
Fish out the pork and crisp in the Air Fryer following the instructions of the above recipe.
If you have a Pressure Cooker but not an air Fryer, pressure cook the Pork following the instructions of the above recipe, remove pork and the other ingredients from your pressure cooker. Place them in a large skillet and heat to medium-high on your stove top burner. Keep simmering stirring frequently, until all the liquid has evaporated and the pork has browned and is slightly frying; scrape the bottom of the pot frequently to release the fried bits, about 30 minutes. You just want a slight crisp, not to dry or burn the pork.
Then shred the pork and assemble your tacos.