As a recipe writer/food blogger, I spend a lot of time working with and testing other people’s recipes…sometimes per their request, sometimes because I know they are just that fabulous and I really want to try their food.
When I was gifted Melissa Joulwan’s original Well Fed, there were several recipes that I had to immediately try…and frankly, I love Melissa’s food, and several of her recipes have become go-to recipes in our home, but none have become quite the staple that her Stovetop Pork Carnitas has.
Then, I was gifted an InstantPot.
Immediately I knew I needed to convert Melissa’s brilliant recipe.
While I find that I prefer Melissa’s recipe and stovetop technique for large chunks of pork shoulder, I actually love using this adjusted Instant Pot recipe to make Boston Butt for shredding. Because it’s cooked in the instant pot, I don’t have to watch it as closely as I do when I make these on the stovetop, and it takes about half the time.
Total win win.
Y’all, I can’t even order carnitas out anymore. I am always disappointed. These even beat the carnitas at my favorite little hole in the wall taqueria.
These are that good.
We love these with a heaping serving of Mexican Coleslaw or Cauliflower Rice.
So good for your tongue, so easy on your waistline!
So, without further adieu, I am happy to finally share this beautiful recipe with you.
- 5-6ish pound Pork Boston butt
- 1/2 c lime juice
- 1/2 c lemon juice
- 1 heaping TBS ground cumin (usually ends up being closer to 2 TBS)
- 1 TBS minced garlic
- 1/2 TBS Salt
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- Mix cumin, garlic, salt, coriander, black pepper and cayenne together in a small bowl. Rub entire butt roast with seasoning mix and place in 6 or 8 qt instant pot. Pour lemon and lime juice over roast (this is enough liquid to create the pressure you need), and secure lid to pot.
- Set the valve to "seal" and select the "Meat" button. Cook at High Pressure for 60 minutes, and let NPR (natural release) for 15 minutes before setting the valve to release steam.
- Once the pin has dropped, remove pork from pot, separate from bone (discard bone) and shred (I love using my stand mixer for this step).
- Return pork to pot. Select the "saute" button and allow the remaining juices to reduce/ absorb into meat. Mix occasionally until meat is lightly brown and most of the juice has been reduced or absorbed.
- Serve hot with diced onion and chopped cilantro.
- Enjoy!
This is great! When I get requests from people about how to convert my recipe for the Instant Pot, I’ll refer them here 🙂
<3 Thank you, Melissa!! We love this! xoxo