Pressure Cooker Carnitas Sweet Potato Bowl

This is an amazing recipe recommendation and meal suggestion my friend sent me last week! Plus it's a Nom Nom Paleo recipe, so you know it's a good one. Honestly though once I saw pressure cooker I was sold. That Instant Pot is a serious meal prep game changer. Instead of using a Pork Shoulder Roast I used Center Cut Port Roast since it's a little bit leaner. I also did not end up putting the cooked pork in a skillet to crisp up at the end, but I imagine that would make the pork even tastier. The original recipe pictures a taco salad with the carnitas, but I opted for a baked sweet potato with spinach and a mango salsa with white onion garnish. There are a ton of ingredients listed under garnish though, so just pick the ones you know you enjoy! This meal turned out so delicious and you can make a different meal out of the pork everyday if you want to. I have some of the Siete’s grain-free tortillas mentioned below that I plan to use for some of my mother's meals. Anyways, just wanted to mention again that I am very grateful for friends who send me paleo recipes to try!  Surround yourself with people who make you better! 

Pressure Cooker Carnitas
Ingredients:

• 3 pounds boneless pork shoulder roast
• 2 teaspoons Diamond Crystal brand kosher salt, more to taste
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 teaspoons crushed dried oregano leaves, preferably Mexican
• 1 medium orange 
• 6 garlic cloves, peeled
• 1 large yellow onion, peeled and quartered
• 1 dried bay leaf
• 1 tablespoon ghee, avocado oil, or favorite high temperature cooking fat (*optional,* this is for heating on large cast iron skillet to make carnitas crispy)

Garnish:

• 1 small white onion, finely diced
• 2 tablespoons cilantro, minced
• 1 head butter lettuce, leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.) (I used spinach)
• 2 Hass avocados, peeled and sliced
• 1-2 radishes, thinly sliced
• 2 jalapeño peppers, sliced (optional)
• 1 cup salsa
• 3 limes, quartered

Directions:

1. Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes. (I used Center Cut Pork Roast instead) 
2. Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.
3. Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf. 
4. Cut the bald orange in half and juice it. Pour the juice into the Instant Pot insert and stir to distribute.
5. Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the "Sealing" position. Press the  “Manual” button (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes). 
6. If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf. Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 3 months).
7. If you prefer crispy carnitas, heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat.
8. Grab the pork out of the fridge and dig out the pieces of carnitas. Shred the meat up with your fingers.
9. Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.
10. While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.
11. Last but not least, grab your plate and assemble your own delicious tacos!

Original recipe found here