"Pulled Pork" Crispy Carnitas

 

TOTAL TIME: 1 HOUR  |  PREP TIME: 5 MINS  |  COOK TIME: 55 MINS
YIELD: 6-8 SERVINGS


These "Pulled Pork" Crispy Carnitas are quick and easy to make with a pressure cooker, and marinated in the most delicious Cuban mojo sauce!    By the way, it's also vegan-friendly. 

 

INGREDIENTS:

4-5 pound of jackfruit pods with seeds removed and cleaned, cut into 2-inch chunks

salt and pepper

1 tablespoon avocado oil or olive oil

1 batch mojo sauce (see below)

For serving: chopped fresh cilantro leaves and fresh salsa,  or use the pineapple salsa (optional)

 

MOJO SAUCE

1 cup beer (or chicken stock)

1 head of garlic, cloves separated, peeled and minced

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoons salt

1/2 teaspoon freshly cracked black pepper

 

FRESH PINEAPPLE SALSA (Optional)

2 cups finely diced fresh pineapple

1/2 cup finely chopped fresh cilantro

1/2 cup finely diced red onion

2 tablespoons lime juice

1/2 teaspoon ground cumin

1 jalapeño, seeded and finely diced

salt and pepper

 

 

DIRECTIONS:

  1. In a medium mixing bowl, prepare the mojo sauce (see below for directions).
  2. Season jackfruit chunks on all sides with salt and pepper.
  3. Add oil in a saucepan and pour half of the jackfruit chunks, and sear — turning every 45-60 seconds or so — until the jackfruit chunks are browned on all sides.  Transfer the seared jackfruit to a separate clean plate, and repeat with the other half of the jackfruit chunks, sear until browned on all sides.
  4. Pour in the mojo sauce and all the seared jackfruit into a pressure cooker, toss briefly to combine. Close lid securely and set vent to “Sealing”.
  5. Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.  Cook.  Then let the pressure release naturally, about 15 minutes.  Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there.  Then remove the lid.
  6. Turn on the oven broiler to High.
  7. Shred all jackfruit with two forks.  Then transfer it with a slotted spoon to a large baking tray.  Spoon about a third of the leftover juices evenly on top of the pork.  Then broil for 4-5 minutes, or until the edges of the shredded jackfruit begin browning and crisping up.
  8. Remove the shredded jackfruit from the oven, then ladle a remaining third of the juices from the pressure cooker evenly over the shredded jackfruit, and then give it a good toss with some tongs.  
  9. Broil for an additional 5 minutes to get it even more crispy. Then remove and ladle the final third of the juices over the jackfruit, and toss to combine.
  10. Sprinkle with chopped fresh cilantro, then serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate the jackfruit in a sealed container for up to 3 days, or freeze for up to 3 months.

THE MOJO SAUCE:

Whisk all ingredients together in a medium mixing bowl until combined.

THE PINEAPPLE SALSA:

Toss all ingredients together in a medium mixing bowl until combined.  Season with salt and pepper to taste, also adding in extra lime juice if desired.