I love the flexibility of this dish. You can use the pork canritas in tacos, fajitas, tostadas or even on grilled flatbread.
Technique tip: Have your local butcher cut the pork shoulder to save more time. You can also season and marinate the meat up to a day in advance for heightened flavor.
- 1 tablespoon canola oil
- 1¼ pound pork shoulder, cut into 1½-inch cubes
- 1 cup Spanish onion, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1 tablespoon garlic, finely chopped
- 1½ tablespoons chipotle chile powder
- 1/4 teaspoon dried thyme
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cumin
- 3/4 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crushed tomatoes
- 1½ cups chicken stock, homemade or store-bought
- 2 small bay leaves
1. Heat the canola oil in the Dutch oven over high. Add the pork and brown on all sides, turning with tongs, about 3 to 4 minutes.
2. Add the onion, pepper and garlic and sauté for 2 to 3 minutes. Add all of the dried spices and herbs, except the bay leaves, and stir.
3. Pour in the crushed tomatoes and chicken stock and stir to blend well all of the ingredients. Add the bay leaves and close the lid.
4. Cook for 50-55 minutes over medium heat, or until meat is cooked to preferred doneness. Gently stir before serving.
Courtesy of Modern Pressure Cooking by Bren Herrera, Page Street Publishing Co.