Paleo Instant Pot Carnitas
Ingredients
The pork
-
3
lbs
pork shoulder or butt, cut into 2 inch cubes
The seasoning mixture
-
1
medium
onion, diced
-
6
cloves
garlic, peeled and smashed
-
¾
cup
fresh squeezed orange juice (about 2 oranges)
-
¼
cup
fresh squeezed lime juice (about 2 limes)
-
1
tbsp
cumin
-
1
tbsp
chili powder
-
2
tsp
oregano (fresh or dried)
-
2
tsp
salt
-
1
tsp
chipotle powder
-
2
tbsp
ghee (or other cooking oil)
For topping/serving
-
to taste
romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
-
to taste
cilantro
-
to taste
avocado
-
to taste
jalapenos, sliced
-
to taste
lime wedges
Instructions
- Cut the pork into cubes and set aside. Prep the onion and garlic.
- Combine the orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder in a bowl or jar and mix well.
- For the Instant Pot, press the sauté button and add ghee. Once hot, brown the pork on all sides and then press cancel.
- Pour the juice/seasoning mixture over the pork cubes and add the diced onion and garlic.
- Secure the lid and close the pressure valve. Set to cook for 30 minutes at high pressure.
- Once done, let the pressure naturally release for 20 minutes, then manually release any remaining pressure and remove the lid.
- Shred the pork with two forks and serve in lettuce wedges or tortillas with your favorite toppings.
- For crispy carnitas, broil the shredded pork in the oven for 6-8 minutes or cook in a skillet until crispy.
Nutrition Facts (estimated)
Servings
8
Calories
214
Total fat
11g
Total carbohydrates
6g
Total protein
21g
Sodium
0mg
Cholesterol
0mg
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