{ 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!
____________
You May Also Like:
Crockpot Carne Asada Loaded Fries
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
I never post online but had to say how much I loved this recipe! I’ve been a longtime reader and have your cookbooks too, and this is one of my faves. So flavorful and tasty and easy, and so helpful for meal prep (I eat with taco fixings when I make it the night of, then reheat with butternut squash noodles, or mix with a sweet potato hash for lunches). Thank you!
so glad to hear it, Sophie!! testing another instant pot pork recipe today!
I’ve never cooked pork shoulder or butt before … do I look for meat that is already cubed, or do it myself? If I’m doing it myself, then I presume I need to get boneless? I’d rather look like an idiot asking the question here than looking like an idiot at the store. Thank you, Juli! Excited to try this recipe!
you do it yourself. or you can ask your butcher to do it for you! and yes, boneless
This recipe is really really good. I made it last night for my ‘bruh bruh’ type boyfriend (one of the guys who is very into lifting weights) who was in charge of buying meat this week and decided that two four pound boneless pork shoulders were what we needed because there was a BOGO at the grocery store-and might I add it’s just us two people living together, no kids or roommates… After I made it, he took a picture of it and sent it to his lifting buddy to share the recipe. They sounded like church ladies sharing recipes… Thanks for the recipe!
that’s so awesome!!
Haven’t seen this recipe before. Bookmark to try this out at weekend. My kids and husband must love this for sure. Do you recommend for if we don’t use instant pot? Does it give different tastes?
the instant pot definitely make a difference in texture and taste
This was good. Most of the flavor stayed in the liquid, so taking a cue from the Cook’s Illustrated carnitas recipe this is based on, I reduced the sauce by boiling in the instant pot, and spooned the reduction on top before broiling. Next time I will use only half the amount of liquid during the pressure cooking stage.
Hi Juli, thank you for this recipe. I have made it many times and my family loves it. I was just realizing I need to say thank you and I need to try your other recipes!
thanks for trying out my recipes, christine! glad you liked this one!
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!!
Hey there. This recipe looks amazing and I am going to give it a try. I’m wondering how it would work with cooking ahead and freezing. My thought would be to freeze the pork in vaccuum sealed pouches directly from the Instant Pot. On the day I eat them, I’d warm it, then broil it. Anyone tried this?
yeah i totally think that would work!
Slightly confused on the lime. 2 limes worth of juice in the cooker and more lime when finishing in the oven? Or limes JUST for the finishing in the oven.
the 2 limes is for in the cooker then finish it off with extra lime!
What is with all the comments about freezing eggs? I was looking for a pork shoulder recipe.
well luckily you get both!