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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

Ingredients

 

4 pounds pork shoulder, trimmed & cut into chunks

1, 28 ounce can green chili enchilada sauce

1/2 cup fresh cilantro

1/2 cup shredded carrots

 

2 tablespoons dried oregano

1 tablespon ground cumin

1 tablespoon dried minced onion

8 to 10 cloves of pickled garlic or fresh garlic

2 tablespoons pickled garlic juice (optional)


NOTE:  I am using a Wolfgang Puck Bistro 5 quart electric pressure cooker.  Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.

 

 

Step by Step Instructions

 

Place all ingredients in the vessel of your pressure cooker.

 

Set according to manufacturers instructions for the amount of meat you are preparing.

 

I set mine for 40 minutes however it actually took about 1 hour to cook the meat tender enough to shred.

 

When meat is done.  Shred with a pair of tongs or a couple of forks.

 

Serve in burritos, tacos, tostadas or enchiladas.  Or just eat it with tortillas!

 

Leftovers can be portioned and frozen or kept in an airtight container in the fridge for up to 1 week.

 

 

 

Enjoy!

Pressure Cooker carnitas

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