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Well hello, darling beautiful face. It’s a sad day today, mostly because we don’t have The Bachelor franchise to gossip about. What the hell else are we going to talk about?! Well, maybe it’s the first time I actually talk about a recipe. Who woulda thunk?
Not me. Talking about recipes is boring. EATING recipes is the absolute best. And I’ve been doing lots and lots of eating this past week. I’ve been in La Jolla and San Diego and trying every last bite of food possible. It’s quite lovely. But I’m super excited to get back home tonight to routine, more vegetables, and my puppy dog! The hotel I’m staying at right now is actually dog friendly and makes me want to bring Jackson every where with me. But I don’t know flying rules and I think he would freak TF out if I tried to put him in his crate and shove him under the seat. Jackson is too much of a spoiled only child for that.
Ok wait, back to the recipe. You guys requested instant pot recipes so I’ve been trying to come up with more and more which aren’t all soups and stews. I love soups and I love stews but it’s been 70 degree weather in Colorado lately and that kind of meal isn’t really appealing to me at the moment. So I thought why not try shredding up some meat and seeing what happens. Luckily, it worked out quite well and I wanted to make out with this pork. And I did. Gross. But no seriously, I couldn’t stop eating this. Which wasn’t helpful since I made Carnitas Nachos with this meat. Not to worry, I’ll be sharing that recipe on the blog tomorrow!
But wait, who cares about food. Let’s go back to The Bachelor franchise for just one hot second. So hopefully you follow Kaitlyn Bristowe on snapchat or instagram because I do and I totes want to talk about her freezing her eggs. From what I gather, it’s a sponsored type thing, but man it looks miserable. Like, REALLY miserable. And it got me thinking…should I freeze my eggs? I have no yearning to bear children in any near future, but that may change some day. But then again, I’m only 28. So I looked up Kaitlyn’s age and I think she’s only 30. Our eggs aren’t that far off from each other. They’re basically sorority sisters. Is everyone doing this now? Is it a thing? Tell me all the stuff you know! I need the lowdown!
But in the meantime, totally make these carnitas ASAP!
Instant Pot Carnitas
- Yield: 4-5 1x
Ingredients
- 2 pounds pork shoulder or butt, cubed
- 2 teaspoons smoked salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 white onion, roughly chopped
- 3 garlic cloves, minced
- 1 jalapeño, diced
- 2 bay leaves
- juice of 2 limes
- 1 1/2 cup orange juice
- 1 cup bone broth
For garnishes
- lime wedges
- cilantro
Instructions
- Press Sauté function on instant pot. Once hot, add pork butt and brown on all sides for about 10 minutes. Add all of the rest of the ingredients and mix well to combine. Press cancel, secure lid, close off pressure valve then press manual to high pressure and press the up button until the time hits 30 minutes. Once time is up, let the pressure release on its own for 20 minutes, then remove lid.
- When the instant pot is slow releasing, turn oven on to broiler.
- Use a slotted spoon to remove the fall-apart meat and onions, and place on a baking sheet. Use two fork to pull apart the meat slightly. Squeeze fresh lime juice on top and place under the broiler to cook for just a few minutes or until the pork begins to brown and crisp.
- Garnish with fresh lime wedges and cilantro before serving!
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Made this on Monday for nachos and bowls. My boyfriend and I can’t. stop. eating it. Leftovers crisped up in a cast iron pan are perfect too. Thanks for this recipe!
Can you please do a what you eat in a week video please? I crossfit, play sports and eat somewhat healthy, but its hard to keep strict, hence no six pack like you 🙁
lol no way. tracking what i eat in a day is hard enough to remember, i can’t imagine doing a week. too much to get done in a day!
Egg Freezing…..actually had my procedure this morning. Im 35, turning 36 this year and I dont know if I want kids, Im with a man that I will not marry or have kids with but I also dont want to rule it out completely. One lady said “hellish”, while its not fun its not that bad. Its shots morning and night, several blood draws and ultra sounds and then the extraction. I had that this morning, like I mentioned, and Im sitting here writing to you 🙂 it was a 20 min procedure and yes Im tender and not supposed to work out hard for 48 hours. I had 13 follicles, only 9 made it thru the freezing process. I see it as a back up and not an end all be all. Each woman makes the decision for different reasons but my idea was the younger you do it the younger your eggs are, meaning more viable. I would be happy to go into further detail if you are interested, email me. Good luck Juli and keep rocking life!
so interesting to hear about all this! thanks for sharing your experience!
Your IP Carnitas were so good! If I can fit a double batch in my IP next time I’m definitely going to double it. My husband and I tore through the batch I made this past weekend. I served mine over cauli rice with sautéed onions and peppers, diced avocado, cilantro and tostones on the side. Seriously delicious! Thanks for all of your amazing recipes!
glad you loved it!!
This recipe was a huge hit at our house, possibly “the best thing I’ve ever cooked” according to my SO. Question: what do you do with the cooking liquid once you’ve scooped out the meat and onions to broil? Do you think it’d be good as a soup base or ?
awwwww that’s awesome! you could strain the liquid and use it for a soup base. but i would only do that if it’s high quality pork you’re using!
When I make carnitas in my IP, I reduce the cooking liquid (saute) while i’m shredding the meat, then return the meat to the reduced liquid.
Since I cook for one person at a time (me), I crisp the Carnitas meat on the stovetop rather than heating the broiler for just one serving. The cooking juice caramelizes on the meat as it’s crisping.
Have you ever considered creating an icon/link to Yummly like you do Pinterest?
i have no idea what yummly is!
I literally bought an instant pot because I had to try this recipe (along with your other new instant pot recipes)! It did not disappoint. So freaking good!! For the first time ever, I want to invite people over and cook for them cause this recipe is the bomb. Thank you!
This recipe was fantastic – so quick and the best carnitas I have ever made – so much flavor! Thank you for all the amazing work you do, Juli!
YAY!!! that’s so damn cool to hear!
Hi Juli, after the designated cook and natural release time my piece of pork was not cooked well enough at all to shred with two forks. I thought perhaps it was maybe because I was cooking 6200 feet which can change cooking times. Alas, I noticed you’re in Denver, the mile high city/! I waiting for an additional 15 minutes of cook time. Have any thoughts?
15 minutes might do it! i’m not totally sure since i’m not there to see how cooked it is. but when i test recipes and they aren’t fully cooked, i just add 15 minutes usually
Hello! My husband got me an IP for Mother’s Day and I came across this wonderful recipe. How would I modify the recipe to double the meat? I’m thinking I’d have to use double the spices but is it also necessary to double the liquid? I found there was a lot of liquid strained out from my batch. Also, would I adjust the pressure time? Thanks!
Hi Kim! We haven’t tried it that way, so can’t say for sure. If I were going to experiment, I would just increase the liquid by 1 1/2 instead of doubling. As for time, it will probably take 60-90 min because 4lbs of meat will be pretty packed in there. Good luck!
Hi Kim, I plan on making this tomorrow with 4 lbs of pork. Would you mind sharing how it turned out for you? Total time? Did you use 1.5x or 2x the broth? Thanks!!
Do you ever save the au jus ? Sometimes I throw away that goodness, and then regret it later. I’d recommend freezing your eggs. Ha, just like saving the au jus, lol! I wanted to expand my family at age 35 only to find out I was going into early menopause.