Makes 4-6 servings
4 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons chili powder
1 teaspoon onion powder
4 lbs pork shoulder/butt
1 yellow onion, thinly sliced
4 garlic cloves, sliced
juice from 1 orange
juice from 1 lime
1 tablespoons apple cider vinegar
2 bay leaves
Peach Mango Salsa:
2 ripe mangoes, peeled and diced into 1/2 in cubes
2 ripe peaches, diced into 1/2 in cubes
1 ripe avocado, diced
1/4 cup minced red onion
1 lime, juiced
1/2 orange, juiced
2 tablespoons chopped fresh cilantro
salt, to taste
Almond flour tortillas or butter lettuce leaves
Combine the dry rub in a large bowl. Cut pork into large chunks and pat dry. Rub pork all over with spice mixture.
Set the instant pot on the saute setting. Add avocado oil to cover bottom of the instant pot insert and once hot, sear pork on all sides until browned. Don’t overcrowd the pot, cook in batches, as needed.
Once all the pork is browned on all sides, remove to a plate and set aside. Add the sliced onions and garlic to the hot instant pot and saute for 3 mins until translucent. Add the pork back in with its juices and the water, orange juice, lime juice, apple cider vinegar and bay leaves.
Press cancel on the instant pot and press pressure cook on manual and increase time to 20 minutes. Make sure the nozzle on top is sealed.
While the meat is cooking, make the mango peach salsa by combining all the salsa ingredients and taste to adjust seasoning. Cover and place in the fridge until ready to serve.
Once 20 minutes is up on the instant pot, press cancel and carefully move nozzle to release pressure out (make sure your hand is not covering the spout on top!). Once the steam has released, twist off the lid.
With tongs, remove pork to plate and let cool for at least 10 minutes. (You can discard the liquid left in the pot)
Shred the pork with two forks. To get the carnitas crispy, heat a cast iron pan over medium high heat. Add a few tablespoons of avocado oil and add the pork in a thin layer to cover the bottom of the pan. Brown the pork for about 2 minutes and using tongs toss the pork to brown the other side.
Serve with mango peach salsa in almond flour tortillas or butter lettuce leaves. Enjoy!