3 1/2-4 pounds pork or beef roast
3 cup water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lemon juice (about 1 lemon or lime)
2-4 tablespoons apple cider vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange
(amy's notes) I used pressure cooker, add everything to the pressure cooker. This time I had a frozen chuck of meat. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and I zested the orange then cut it in slices and put it in. Cook 1 hour to 1 1/2 hours
(amy's notes) First Time- I bring the stuff in the pot to a boil b4 I put the lid on. If I close the lid and wait for it to boil with the lid on the food burns in the pressure cooker. I cooked for 1/2 hr on full steam, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.
Second Time- Then cooked for another 1/2 hour, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.
Third Time- Last time to cook for 1/2 hour, then let it sit in the pot till your ready to eat. It will fall apart easily.
(best bites notes and amy didn't do, b/c I was manly hungry)
Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside. Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid). Use your fingers to pull apart the pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.
Can freeze portions of the beef for a future dinner.
(8/31/15 I made the roast but put 3 cups of water and it was all out after an hour of pressure cooking. I wonder if the pressure cooker wasn't sealed correctly, or that is just how it cooks. Either way it was good)
4/13/16 I made the roast this time where I take 1/2 hr increments of cooking and turning the roast and there was no burning. Started at 12pm cooking it and it was ready by 4pm
Could serve with- Roasted cauliflower or Roasted asparagus and/or Mashed potatoes and always Delicious & Fresh Salad
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