Pressure Cooker Low-FODMAP Citrus Carnitas
These Pressure Cooker Low-FODMAP Citrus Carnitas are a delicious, flavor-filled dinner option for busy weeknights! This recipe is low-FODMAP, Whole30 compliant, paleo, gluten-free, grain-free, dairy-free, and sugar-free!
Servings: 6 servings
Ingredients
- 3 lbs boneless pork shoulder
- 1 tbsp pink Himalayan coarse salt
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp crushed red pepper
- 1 tsp oregano
- 20 oz. fresh pineapple sliced
- 2 large navel oranges
- 2 bay leaves
- 2-3 tbsp pork lard
- Fresh cilantro
- 1 lime cut into wedges
Materials
Instructions
- With a sharp serrated knife, cut pork shoulder into 2-inch pieces and place in a large bowl.
- In the bowl of cut pork, add sea salt, cumin, cinnamon, red pepper flakes, and oregano. Stir until well-combined.
- With a vegetable peeler, peel skin from both oranges and place into bowl of seasoned pork. Juice bald oranges into bowl of seasoned pork.
- Pour mixture into Instant Pot insert, add bay leaves and sliced pineapple, and seal.
- On the manual setting, set the timer to 35 minutes.
- After 35 minutes, allow the Instant Pot to naturally depressurize for 20 minutes. After 20 minutes, turn the valve to finish depressurization.
- With tongs, move meat fromInstant Pot insert to a large plate or bowl (do not pour liquid from insert out!). Using two forks, shred meat and pieces of orange zest.
- In a large pan on the stovetop, melt pork lard over medium heat.
- Add shredded pork to the hot pan and allow the meat to crisp up about 10 minutes. Add additional salt as necessary.
- After pork has reached your desired level of crispiness, remove from heat and pour 1/4 cup of liquid from Instant Pot insert into the pan of crisped pork.
- Serve immediately with cooked pineapple (or discard pineapple for a lower-carb dish) and garnish with fresh cilantro and lime wedges.