Ingredients
Scale
Pork Carnitas
- 3–4 pound Bone-in Pork Butt/Shoulder
- 2 tablespoon mustard
- 1 tablespoon Oregano
- 1/2 teaspoon Thyme
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Paprika
- 1/2 teaspoon Chili Powder
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
Avocado Lime Aioli
- 1/2 cup Mayonnaise
- 1 Avocado peeled and pitted
- Juice of 1 Lime
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Garlic Powder
Instructions
- Start by trimming excess fat off of your pork butt and cover with mustard
- Mix the spices together and sprinkle the entire over the porkbutt, the mustard will help the rub stick to the meat
- Place your Pork Butt in the Instant Pot and fill the Instant Pot with water until the Pork is 2/3 covered with water
- Close your Instant Pot and set it to “manual” for 70 minute, approximately 20 minutes per pound. Manually release when done. (If using a slow cooker set for 7-8 hours)
- Use a fork and shred the pork and place it on a sheet pan (or in a cast iron skillet) and broil for 5 minutes or until desired crisp. Be sure to watch the meat/leave the stove cracked as it can burn if left in to long.
- For the Aioli, add the avocado (peeled and pitted), mayonnaise, lime juice, garlic powder and sea salt to a bowl. Use an immersion blender and blend until a creamy sauce is formed. If you don’t have an immersion blender, you can use a regular blender.
- Enjoy!!
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 mins
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
