Multicookers have become a kitchen must-have. As the name suggests, they are convenient multi-taskers—a set-it-and-forget-it slow cooker, and a pressure cooker, which uses high heat to speed up the cooking process.
MULTICOOKER CRISPY CARNITAS
- 1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)
- fine sea salt and freshly-cracked black pepper
- 1 tablespoon avocado oil or olive oil
- 1 batch mojo sauce
- for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa
- 1 cup beer (or chicken stock)
- 6 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
In a medium mixing bowl, whisk together mojo sauce ingredients until combined. Set aside until ready to use.
Season pork chunks on all sides with salt and pepper.
Set multicooker to Sauté. Add oil, followed by half the pork, and sear, turning every 45-60 seconds or so, until pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with remaining pork, searing until it has browned on all sides. Turn off heat.
Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to seal.
Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
Set oven broiler to high heat.
Remove the pot lid and shred the pork with two forks. Transfer with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up.
Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
Crock Pot Lemon Chicken Soup
A grown up spin on a childhood favorite.
- 9 c reduced-sodium chicken broth
- 4 c (1 rotisserie) shredded cooked chicken
- ¾ c chopped sweet onion (1 small onion)
- ¾ c thinly sliced peeled carrots (2 large carrots)
- ½ c thinly sliced celery (3 celery stalks)
- ½ c dry white wine
- 2 ½ t kosher salt
- 8 oz uncooked orzo pasta
- ¾ c frozen English peas, thawed
- ¼ c chopped fresh flat-leaf parsley
- 1 T lemon zest plus ¼ cup fresh juice (from 2 lemons)
Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on low until vegetables are tender, about 4 hours.
Increase heat to HIGH, and stir in orzo. Cover and cook until orzo is tender, 15 to 20 minutes. Stir in peas, parsley, zest, and juice.
Air-Fryer Pecan Strawberry Rhubarb Cobbler
- 1 c sliced fresh or frozen rhubarb • 1 c sliced fresh strawberries • 1/4 c sugar
- 1 T quick-cooking tapioca • 1 t lemon juice • Dash salt
- 1/3 c all-purpose flour • 1/4 c chopped pecans • 3 T sugar
- 1/8 t baking powder • Dash salt • 2 T cold butter
- 1 large egg
- 1/2 c vanilla ice cream • 2-1/4 t Marsala wine
Preheat air fryer to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
In small bowl, combine flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
Place ramekins on tray in air-fryer basket. Cook until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50 percent power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.