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1
Stab the roast several times with knife and insert the garlic cloves into cuts so the garlic flavors the roast while cooking.
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2
Heat the cooker to medium high heat, add the 1 tbsp cooking oil and sear the roast on all sides, about 30 seconds a side.
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3
Pour the chili verde over the roast.
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4
Lift the roast a bit so some of the chili verde gets under it while cooking.
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5
Add the Jalepeno pepper (optional) or Chipotle pepper (optional) along with the quartered onion.
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6
Cook on high pressure for 1 hour.
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7
Remove from heat and cool the cooker under cool water till the pressure is gone.
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8
With tongs, remove the roast to a large baking pan and shred with forks thoroughly.
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9
Pour whats left in the pressure cooker through a strainer and dump the contents of the strainer over the shredded meat evenly.
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10
You can save the liquid from the pressure cooker to flavor the meat later if you want.
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11
Spread out the shredded meat out evenly and broil it on the middle oven rack untill edges start to get a little crispy brown.
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12
Stir the meat around and heat again till edges get a little crispy brown.
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13
Careful not to dry it out too much.
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14
Remember, crispy an succulent.
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15
I find this is the best way to heat up corn tortillas:.
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16
Heat up a griddle to med high.
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17
Dip a corn tortilla in cold water and then place it on griddle till it gets a couple toasty brown spots.
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18
Flip the tortilla and remove after the other side gets toasty brown spots too, then remove and stack.
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19
Repeat till you have enough for everyone.
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20
Serve the Carnitas with the Beans to be eaten with the tortillas.
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21
You can also serve with rice and have some hot sauce or Pico de Gallo handy.
