Instant pot carnitas (AIP)



This instant pot AIP carnitas recipe makes a lot of meat. So plan to have leftovers, or use it for Taco Tuesday Through Saturday. Which if you're as busy as I can tend to get, having food batched and ready to go is the way to go. You could use a smaller pork shoulder, or freeze the leftover meat for the future. You do you Bubu!


Here's What You Need....


  • Prep Time:10 minutes

  • Cook Time:45 minutes

  • Total Time:50 minutes

  • Servings:6-8

Ingredients

  • 3–4-pound pork shoulder

  • 1 onion, diced (about 1 cup)

  • 1 lime, juiced

  • 1/2 cup chicken bone broth

  • 2 tablespoons olive oil

  • 2 tablespoons minced garlic

  • 1 tablespoons oregano

  • 1 tablespoon cumin

  • 1 tablespoon Ancho chili powder

  • 2 teaspoons salt

  • 2 teaspoons paprika

  • 2 teaspoons pepper


Instructions
  1. Cut the pork shoulder up into chunks (about 2″x2″) and add to the instant pot

  2. In a small bowl, combine the dried seasonings

  3. Add seasonings, oil, minced garlic, onion, broth, and lime juice to the instant pot over the pork

  4. Using your hands, mix ingredients together to evenly coat pork

  5. Close the lid, set to seal, and set to manual high pressure for 45 minutes

  6. After the time is done, set to quick release, and open lid

  7. Pork should easily shred, if not, close and set to 15 more minutes

  8. Shred pork, set instant pot to sauté mode

  9. Excess liquid will first steam off, then pork will begin crisping

Optional: for crispy pork carnitas, sauté for 10-15 minutes over medium heat until pork is crisp




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