Ingredients
- 3–4 pound pork shoulder
- 1 onion, diced (about 1 cup)
- 1 lime, juiced
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 tablespoons oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons pepper
Instructions
- Cut the pork shoulder up into chunks (about 2″x2″) and add to instant pot
- In a small bowl, combine the dried seasonings
- Add seasonings, oil, minced garlic, onion, broth, and lime juice to the instant pot over the pork
- Using your hands, mix ingredients together to evenly coat pork
- Close the lid, set to seal, and set to manual high pressure for 45 minutes
- After time is done, set to quick release, and open lid
- Pork should easily shred, if not, close and set to 15 more minutes
- Shred pork, set instant pot to sauté mode
- Excess liquid will first steam off, then pork will begin crisping
- Cook on sauté for 10-15 minutes, until pork as as crisp as you prefer
Notes
Slow cooker Instructions:
Cut the pork shoulder up into chunks (about 2″x2″) and place them in the slow cooker
2. In a small bowl, combine the dried seasonings. Add seasonings, minced garlic, onion, broth, and lime juice to the slow cooker over the pork
3. Using your hands, mix ingredients together to evenly coat pork
4. Cover and cook on low for 6-8 hours until pork is tender and shreds easily
5. Shred pork and remove from slow cooker. Serve with burrito bowls, salads, tacos
6. Optional: for crispy pork carnitas, sauté for 10-15 minutes over medium heat until pork is crisp
Nutrition Facts:
- Calories: 154
- Sugar: 1
- Fat: 12
- Carbohydrates: 2
- Protein: 9
Find it online: https://www.wholekitchensink.com/paleo-instant-pot-carnitas/