Crispy Instant Pot Carnitas | PALEO, Whole30

Servings:

Calories: 267kcal

Cut the pork shoulder into large chunks, about 3". Add the pork to the Instant Pot along with the salt. Fill with water to cover the pork a little over halfway.
Make sure the valve on the lid is set to "Sealing", then set the Instant Pot to "Manual" or "Pressure Cook". Cook for 35 minutes on high pressure, then allow it to release naturally (this takes around 20 minutes, so be patient!)
Once the meat has finished, use two forks to easily shred it. For crispy pork, heat the avocado oil in a large skillet (I like the cast iron for this). Add the pork, and cook for 3-4 minutes per side or until crispy. Finish with additional sea salt to taste & a squeeze of fresh lime.

We love carnitas for Paleo burrito bowls, in grain-free tacos, on salads, and in baked casserole dishes like my Tamale Pie. I'd love to hear how you use yours!
If your pork shoulder is larger, simply increase the salt and make sure you still have enough liquid to cover the meat a little more than halfway in the Instant Pot.
SLOW COOKER OPTION: Cook on low for 10 hours or high for 6 hours.