So, the latest craze is the Insta Pot!! I’ve not yet bought one but plan to very soon – this recipe is super easy and looks amazing – Try it and let me know what YOU think! (think leftovers for taco salad during the week!! or for Pork burrito bowls!) This just looks amazing – doesn’t it??
Adapted from nom nom paleo!
Serves 6
Ingredients:
- 3 pounds boneless pork shoulder roast
- 2 teaspoons Diamond Crystal brand kosher salt, more to taste
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoons crushed dried oregano leaves, preferably Mexican
- 1 medium orange (I like using Cara Cara)
- 6 garlic cloves, peeled
- 1 large yellow onion, peeled and quartered
- 1 dried bay leaf
- 1 tablespoon ghee, avocado oil, lard, or favorite high temperature cooking fat (optional)
- 1 small white onion, finely diced
- 2 tablespoons cilantro, minced
- 1 head butter lettuce, leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.)
- 2 Hass avocados, peeled and sliced
- 1-2 radishes, thinly sliced
- 2 jalapeño peppers, sliced (optional)
- 1 cup salsa
- 3 limes, quartered
Equipment:
- Cutting board
- Chef’s knife
- Large bowl
- Measuring spoons
- Vegetable peeler
- Citrus juicer
- Instant Pot (6-quart) (I recommend the IP-DUO60 and the IP-DUO Plus60)
- Tongs or silicone spatula
- 12-inch cast iron skillet
Method:
Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.
Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano.
Instructions
- Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.
- Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.
- Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf.
- Cut the bald orange in half and juice it. Pour the juice into the Instant Pot insert and stir to distribute.
- Place the insert into the Instant Pot and lock the lid. Press “Manual” (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes).
- If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf. Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 3 months).
- If you prefer crispy carnitas, heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat.
- Grab the pork out of the fridge and dig out the pieces of carnitas. Shred the meat up with your fingers.
- Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.
- While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.
- Last but not least, grab your plate and assemble your own delicious tacos!
Notes
Make the carnitas ahead of time on the weekend and taco night will be a breeze during the week!
Enjoy !!
