Paleo Party Pork Carnitas Recipes

INSTANT POT CARNITAS

Steps:

• 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!

CROCKPOT CARNITAS FROM PORK TENDERLOIN (PALEO, WHOLE30, LOW CARB, KETO)

Steps:

• Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
• Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
• Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.

INSTANT POT CARNITAS (PALEO, WHOLE30, LOW CARB)

Steps:

• 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. Make sure the valve on the lid is pointed at the "Sealing" position. Press the "Manual" button (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 4 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!

PALEO PARTY PORK CARNITAS

Steps:

• Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
• Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
• Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
• Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.

PALEO PARTY PORK CARNITAS

Steps:

• Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
• Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
• Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
• Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.