AIP Instant Pot Pork Carnitas

CRISPY PORK CARNITAS

3-4 lb pork shoulder

carnita rub

1 large orange, halved

2 limes, halved

1 tablespoon coconut aminos

1/4 cup broth of choice

1 medium onion, chopped

3 garlic cloves, minced

2 bay leaves

Fresh cilantro, avocado, and lime for serving

1. Rub the pork shoulder with rub until evenly coated. Add to the bottom of Instant Pot.

2. Drizzle the juice of orange and limes, coconut aminos, and broth over the pork shoulder and place the rest of the orange and lime into the Instant Pot along with the onion, garlic and bay leaves.

3. Lock the lid and cook on high pressure for 60-80 minutes (depending on the size of the shoulder). Allow to self-release (about 30 minutes). Cook until the pork shreds easily with a fork.

4. Once cooked, discard the orange, lime and bay leaves. Carefully shred the pork with two forks until fully shredded.

5. If crispy carnitas are desired, set the oven to broil and add the pork to a baking sheet. Crisp under the broiler for 5 minutes or until crisped to liking.

6. Serve on cassava flour tortillas with cilantro, avocado, and lime juice.

CARNITA RUB

2 T smoked salt
2 T coconut sugar

1 T ground smoked tea

1 T dried oregano

1 T dried cilantro

1 T garlic powder

1 T Ceylon cinnamon

1 T ganthoda powder

1 T dried chives

1/2 T turmeric

1 t ground clove