Instant Pot Carnitas

Ingredients:

• 1 2 lb Boston Butt Bone-in
• 1 tablespoon Avocado oil
• 1 teaspoon Turmeric Ground
• 1 teaspoon Mustard seed Ground
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1/4 teaspoon Cayenne
• 1/4 teaspoon Pink salt
• 1/4 teaspoon Black pepper Freshly cracked
• 1/4 cup Olive brine or red wine vinegar
• 1/2 cup Cholula Chipotle Hot Sauce
• 1/2 cup Water

Instructions:

Set out Boston Butt on counter for about 30 minutes, allowing meat to come to room temperature.

In a small bowl add turmeric, mustard seed, cumin, smoked paprika, cayenne, salt, and pepper. Mix well to evenly combine and set aside.

Select"Saute" mode on Instant Pot. Heat avocado oil on high for about 10 minutes.

Meanwhile, use a sharp butcher knife to trim the excess fat off the Butt.

Working around the bone, cut the Butt into as many 1-inch bite size chunks as possible. Reserve the bone! Working in batches, add pork chunks to heated Instant Pot to sear until golden brown on the outside. Remove seared chunks from Pot and set aside.

Turn off the Instant Pot. Then deglaze the Pot by adding in the hot sauce, water and olive brine or vinegar. Scrape the surface of the Pot to remove any cooked bits of flavor from sticking.

Add all of the seared pork chunks back into the Instant Pot along with the bone and the dried seasoning blend. Stir to combine.

Fasten the lid onto the Instant Pot with the valve in sealed position.

Select"Pressure Cook" mode on Instant Pot and cook for about 30 minutes. The pressure will naturally release.

Once finished cooking, use a fork to break up the pork chunks if you want more of a shredded texture. You shouldn't have to do much for the meat to fall apart!

You can discard the bone or save to make your own nutritious bone broth.

Serve Carnitas with its juices atop Cilantro Quinoa, greens, or your favorite veggie!

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