Pressure Cooker - Slow-Cooked Pork Belly Carnitas

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Pressure Cooker - Slow-Cooked Pork Belly Carnitas

Baumann Electric Pressure Cooker Settings

1st Preset Function “HOTPOT – MORE/HIGH”
2nd Preset Function “SLOW COOK – 8 HOURS”
3rd Preset Function “HOTPOT – MORE/HIGH
Yield: about 7 - 8 servings
500 grams        pork belly, cut into 2-inch cubes
2 cups              unsweetened orange juice
5 cloves            garlic, peeled
1 pc                  white onion, quartered
1 Tbsp              chili powder (American)
1 Tbsp              smoked paprika
1 Tbsp              ground cumin
1 Tbsp              brown sugar
1 Tbsp              whole peppercorn
½ Tbsp              rock salt
½ Tbsp              dried thyme
½ Tbsp              dried oregano
½ Tbsp              ground cinnamon
2 pcs                bay leaves



  1. Set your Baumann Electric Pressure Cooker preset function to HOTPOT – MORE/HIGH.
  2. As soon as the pressure cooker beeps to signal that it is ready, add all of the ingredients except the pork belly.
  3. Let it simmer for about 3 minutes, then press STOP/CANCEL.
  4. Set your pressure cooker to SLOW COOK – LESS/LOW and slow cook for 8 hours.
  5. When done, remove meat from the cooker. Let the meat cool down, then separate the meat fibers using forks.
  6. Return meat to the pressure cooker, then set to HOTPOT – LESS/LOW.
  7. Let it simmer until liquid has reduced to about half, then turn off. Leave carnitas inside the braising liquid when storing inside the chiller.
  8. When serving, remove from liquid then set your Baumann Electric Pressure Cooker to SAUTÉ/BROWN – 10 MINUTES
  9. Add about 1 tablespoon of oil and a portion of the carnitas, then sauté until dry. May be served as filling for tacos, burritos, or served over rice.

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