{ 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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Holy crap!! This is THE BEST CARNITAS YOU’LL EVER HAVE! And you make it yourself! Juli, this recipe and you are the reasons I asked for an Instant Pot for Christmas, and I’m already an owner of 3 crock pots (different sizes) and a pressure cooker. My recommendation to anyone is GET THE INSTANT POT! If you don’t have room, make room. I bought the 6-quart Instant Pot for $99, and it’s already my favorite go-to meal prep device. Even if it’s just for cooking whole potatoes! AND even with my decades of experience with a pressure cooker, this takes a lot of guess work out. My husband and I much prefer pressure-cooked foods to crock pot-cooked foods, and with your recipes, it’s an easy choice. I also wondered about using oil to saute the pork and if the batch can be doubled–I see this is answered in the other comments. Anyway, I couldn’t find smoked salt, and it was still amazing. Definitely, you’ll need the orange juice (ref the other question being asked if it was needed). Not only for the flavors to mix but it’s also going to tenderize the meat. Thank you for this amazing recipe! P.S. I never wanted children until one day at 31 something inside of me switched on, like someone flipped a switch! Three months later, I had my daughter at 32, and then my son at 35. Enjoy your life, as you are doing so. The egg freezing research is a great idea.
so glad you love the recipe!! and i’ve totally heard that from other women who thought they didn’t want to have kids then something switched inside them. crazy!
If I double the size of the pork roast, how does this change the liquid requirement and cook time?
not sure, i haven’t tried doubling it myself
Made these exactly as described and they were not good at all. Will stick with a slow cooker for pork from now on. Cut up fresh pineapple as a garnish and the pineapple was the best part!
hey katherine!! based on the reviews, people have really enjoyed this recipe. can you share a little bit more to why you did not enjoy it? i would love to help improve your experience!
I have a 4lb pork shoulder. How do I adjust the time!! I don’t want to mess this up!!
i’m not totally sure since i haven’t made it with a 4lb shoulder, but i’m guessing maybe around 50 minutes
I made this with a 6.68 lb piece of meat. I doubled everything ingredient wise (except the onion) including the juices/broth and set it on pressure cooker, on high, for 90 minutes and it was literally perfect. Falling off the bone. Outstanding!!
awesome!! so glad to hear it, nancy!
Awesome and easy recipe! Didn’ t have bay leaves so made it without. Will include it next time. Made tacos out of them garnished with salsa, onions, cheese, cilantro, squirt of lime, jalopeno and cilantro rice. Husband said it looked and tasted like a dish at a restaurant. Adding it to the rotation and now have a reason to buy pork shoulder when it goes on sale!
awesome!! glad you both loved it!
This is the most ridiculous thing that I ever tasted. I’m in food heaven. My goodness! Definitely repeating but with more jalapenos. Thank you.
yayyyy!! glad you liked it, marie!
Do you by chance know the fat/protein/carb break down and how much you would consider one serving?
Thank you in advance!
no clue
I don’t know if you ever made a decision on the egg freezing thing, but if you are thinking you may someday (much further away) decide you want kids, then I think it doesn’t hurt to do a little research on the subject. Speaking as a 34 year old woman who, turns out, has a pretty low AMH level (this is the age of your eggs), it couldn’t have hurt to have froze my nice juicy, fertile eggs when I was younger. You never think it will be a problem, but I will tell you, younger eggs most likely make for healthier pregnancies. Just sayin. Also, I am an RN who actually works with High Risk Pregnancies, so aside from having my own experience dealing with infertility, I do have medical background as well.
Also, yes the stim meds and the whole process can be ridiculous and tough on a lot of women. I am not one of those women. I had no issues with side effects or “hormonal craziness” while doing meds, and I’ve done this 3 times! You just have to know yourself and if you tend to be a hormonal mess during your period, be warned… Lol. Good luck with any possible future babies, or with just enjoying life without!
p.s. I am making this recipe this week and I am very excited! I am still so new to IP and haven’t had great success yet, but I am committed to finding good recipes and mastering them! Thanks for sharing!!
This took 2 hours not 1:10. It took 30 min just to prep everything then there’s the broiler time and assembling tacos. I’m pissed. 🙁
i’m sorry you’re pissed, summer. not what i intended when i created this recipe. i’m not sure what took 30 minutes to prep. let me know if i can help explain the recipe any further. but just so you know, i never talk about assembling tacos in this recipe, so i never figured that time into my own prep time within the recipe.