Five-Ingredient Instant Pot Carnitas

• Paleo

• Meat

  • 2 lbs Pork shoulder, boneless

• Produce

  • 1 Lime, Juice of
  • 2 Oranges, juice of

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Mexican seasoning
  • 3/4 tsp Sea salt

• Dairy

  • 1 tbsp Ghee

Found on acalculatedwhisk.com

Description

Ingredients

• About 2 pounds boneless pork shoulder, cut into two-inch chunks
• 1 tablespoon Mexican seasoning*
• ¾ teaspoon sea salt
• Freshly ground black pepper
• Juice of 2 oranges
• Juice of 1 lime
• 1 tablespoon ghee

Directions

• Put the pork chunks in the Instant Pot and toss them with the Mexican seasoning, salt, and a few grinds of black pepper.
• Combine the citrus juices in a liquid measuring cup, then add enough water to reach the one cup line. Pour the liquid into the Instant Pot.
• Put the lid on the Instant Pot and make sure the valve is set to “Sealed”. Press “Manual” and increase the time to 50 minutes. The Instant Pot will automatically begin cooking. Once the cooking time is over, press “Keep Warm/Cancel” and let the pressure release naturally.
• Remove the lid and push the “Sauté” button. Use two forks to roughly shred the meat while it’s in the pot. Let the liquid bubble away until it’s almost gone, stirring occasionally; this will take 20-30 minutes. When there’s almost no liquid left, stir in the ghee. Continue to cook until the pork is browned in spots, about 5 minutes more. Press “Keep Warm/Cancel” to turn the Instant Pot off. Serve hot with rice or cauliflower rice, lime slices, and avocado.