{ COOKING VIDEO }
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 these the other day and apologize for not posting earlier – but WOOOOW !!! These were amazing. Love the citrus flavor and the bit of burnt edges I got from the broiler. These are great all by themselves or could clearly be used in omelets, burritos, tacos, salads… wow i just love making a huge batch of something that can be used several times over. Thanks for a great recipe!
awesome!! glad you liked the recipe, Chance!
I just made these tonight and they were great! I think the only thing I could have done different was keep them in the broiler a bit longer to get a little more crisp to them (I was really hungry and it smelled good, was a little impatient at that point). Thank you so much for sharing, I will for sure be keeping this recipe and making it again in my regular rotation.
how long in the IP if cooking the meat from frozen? I am terrible at defrosting ahead of time.
i honestly have no clue. i always try to defrost ahead of time to make sure the meat tastes correct
Do you think it would ruin the recipe to omit the OJ? Trying to keep carb count and sugars low…
it will definitely taste different but you can do whatever you’d like!!
This recipe looks wonderful! Thank you so much!
Just made this using the instapot. Super delicious. Picky kid approve. Thanks!
Do you notice a difference if you use bone in pork shoulder? My carnitas were super tasty (I left out the jalapeños bc I’m avoiding nightshades but they were still super flavorful) I followed the directions to a T but had trouble shredding the meat. Most of it was very tough.
you shouldn’t have an issue shredding the meat at all, bone in or no bone. if you’re having trouble, it just means it needs to cook longer. maybe your IP didn’t come to pressure or cook long enough.
This might be a weird question. But do you do something with the cooking liquid? Serious this stuff is so infused with flavours it hurts to throw it out.
i mention in the post to pour some of liquid over it. for me, i reduce it down in a pan until it’s thick like a gravy!
Hi! Just wondering if these freeze well? I want to make a bunch and freeze extras for later! Thanks!
i haven’t tried freezing this but i’m sure it would, as long as you let it thaw off and broil it again to get the same texture
I just made this and it was very tasty. My one complaint is that because there was so much soup left over I think a lot of the flavor ends up in the soup rather than the meat. Have you (or other cooks) tried making this with less liquid? I think more of the flavors may end up in the carnitas? We did pour some of the juice on when serving the meat but this just adds complexity when serving this to a large group.
no, i haven’t tried it any other way