Ingredients:
· 4 pieces bacon, cooked, fat reserved, bacon reserved
· 2 oz. bacon fat (reserved)
· ½ onion, diced
· 3 garlic cloves, minced
· 1/3 C. flour
· 2 ¼ C. milk
· 7 oz. green chiles, roasted and diced
· --
· 1 recipe pressure cooker pork carnitas
· 1.5 # tater tots, frozen
· 4 oz cheddar cheese, shredded
· Green onions, sliced
· 1-2 roma tomato, diced
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Preparation
1. Cook bacon, reserve fat, set bacon aside – crumble when cool
2. In a saucepan, add the bacon fat and heat over medium heat. Add the onion, season with salt and pepper and saute until fragrant. Add the garlic and saute another 1-2 minutes. Do not burn.
3. Turn heat down to medium low and add the flour and stir in well. Cook the flour while stirring constantly for 2 minutes. Do not let it stick to the bottom of the pan.
4. Slowly add the milk and let thicken. When thick add the green chiles. Season with salt and pepper. Keep warm on the very lowest setting on the stove.
5. Fry the taters tots in a large dutch oven or fryer on 350 until crispy. Season with salt and pepper.
6. To assemble – in a large skillet, place the gravy down to cover the bottom. Top with as much tater tots as you would like. Top that with as much carnitas as you like. Top that with the cheddar cheese. Place in the oven to melt the cheese.
7. When the cheese is melted, top with green onions, diced tomato, and crumbled bacon.
Pressure Cooker Pork Carnitas
Ingredients:
· 2.5 # pork, cubed large
· Salt, pepper
· Oil to sear
· 1 onion, sliced
· 6 garlic cloves, smashed
· 7 cloves
· 1 cinnamon stick
· 1 T. dried oregano
· ½ can chili in adobo (chiles and adobo sauce)
· 2 C. chicken stock
· 1 C. orange juice
· 3 T. brown sugar
· 2 T. apple cider vinegar
· ½ T. cumin
· 1 seedless orange, sliced in half
· 1 seedless lime, sliced in half
Preparation
1. On the brown setting in the pressure cooker, add the oil and when hot, season and sear the pork chunks in batches – do not over crowd the pan. Remove to a plate
2. Add the onions, garlic, cloves, cinnamon, and oregano. Saute until the onions are fragrant and translucent. Add the ½ can of chiles in adobo, chicken stock, orange juice, brown sugar, apple cider vinegar, cumin, and squeeze both the orange halves and lime halves into the pot and the throw the squeezed halves in as well.
3. Sear the pressure cooker and change the setting to high pressure for 40 minutes. Let the pressure release naturally. Remove the pork and shred.