Whole30 Instant Pot Chipotle Pork Carnitas – Whether you are on a Whole30, just love the instant pot or always love a good meal this recipe is for you!
Whole30 Carnitas
So let’s say you are ending Whole30, YAY you’ve almost made it!! Next week you’ll be downing sugar and getting loaves of bread right?!??? Wrong, don’t forget (or decide to skip) reintroduction, it’s a vital part of the process. Soooo, that means you’ll still be eating Whole30-esque for awhile longer and this recipe has all the transition capabilities to see you through! Maybe you’ll eat this luscious meat in cabbage cups or try a corn tortilla for reintroduction, you decide! However you decide to eat it this Whole30 Carnitas recipe can work with you!
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How to make this Healthy Pulled Pork
This whole30 pulled pork begins with the simmer sauce. Blend all the simmer sauce ingredients in a blender. Place the meat in the Instant Pot or Slow Cooker and pour the simmer sauce overtop. Cook as directed in the recipe card below. This is a simple, healthy and flavor-packed recipe perfect for the whole family.
More Instant Pot Whole30 Recipes:
- Whole30 Instant Pot Cuban Roast Pork
- Apple Cider Pulled Pork
- Healthy Chicken Potato Soup
- Clam Chowder {Whole30 & Paleo}
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Whole30 Instant Pot Chipotle Pork Carnitas
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Lunch & Dinner
- Method: Instant Pot
- Cuisine: Mexican
Description
Whole30 Instant Pot Chipotle Pork Carnitas – Whether you are on a Whole30, just love the instant pot or always love a good meal this recipe is for you!
Ingredients
Roast:
- 4 pounds boneless pork shoulder roast, fat trimmed and cut into 6 equal chunks
- 2 Tablespoons avocado oil for searing
Chipotle Chile Pepper Simmer Sauce:
- 3/4 cup boiling water
- 4 dried chipotle chile peppers
- 1 cup orange juice
- 1/4 cup fresh lime juice
- 1/2 cup low-sodium chicken bone broth or chicken stock
- 1 Tablespoon avocado oil
- 10 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 teaspoons unrefined sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 bay leaves
Thickener:
- 3 teaspoons arrowroot powder
- 3 Tablespoons warm water
Plate and Garnish:
- Small purple cabbage(s) with leaves removed to use as cups
- Garnish with lime wedges, avocado and cilantro
Instructions
- De-seed dried chipotle chile peppers and place in a small temperature safe bowl. Cover chile peppers with 3/4 cup boiling water and set aside for 5 minutes to rehydrate.
- Add the remaining simmer sauce ingredients, except the bay leaves, to a high-speed blender with the rehydrated chile peppers and their soaking liquid and blend on high-speed for 1-2 minutes until smooth then set aside.
- Turn on the Instant Pot to Sauté function. Add 2 Tablespoons of avocado oil and sear the roast chunks on all sides to obtain a lovely golden brown color.
- Once seared, pour simmer sauce into the Instant Pot over top the roast. Give the roast a little shimmy to allow the sauce to spread underneath it.
- Add the two bay leaves to the pot, secure the lid, set the valve to sealing and select manual/pressure cook on high for 75 minutes (1 hour and 15 minutes).
- Once cooking has finished, quick release the steam. Transfer the meat to a cutting board and shred.
- Turn Instant Pot (which now contains only the sauce), to the Sauté function to thicken. Combine arrowroot and warm water, mix then pour into the simmer sauce and stir until combined. Allow sauce to simmer on sauté mode for 10 minutes.
- Pour the reduced and thickened sauce over the shredded pork, toss the pork in the sauce and serve immediately or cover and refrigerate for later use.
- Serve the pork in cabbage cups with avocado, cilantro and lime wedges. Enjoy!
Notes
*This pork makes a great make-ahead meal prep option. It is even more flavorful the next day after sitting in the sauce overnight in the fridge.
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