Instant Pot Pork Carnitas Lettuce Wraps with Salsa Fresca

  • PREP: 15min

  • COOK: 1h 15min

  • SERVES: 4

  • PREP: 15min

  • COOK: 1h 15min

  • SERVES: 4

  • Pork

Need to meet your Whole30 goals this year? How ’bout putting your Instant Pot to work with some Whole30-friendly easy pork carnitas? Totally gluten free and low carb, these tender pork wraps with the crispy edges are the best way to do Mexican at home. Using that classic pulled pork cut, the pork butt a.k.a. boneless pork shoulder, this recipe is light, yet meaty and satisfying. Garnish with lime wedges, and serve with a side of cauliflower rice if you’re extra hungry.

Ingredients (21):

  • 1 ButcherBox Pork Butt
  • 2 Tbsp dried oregano
  • 1 Tbsp cumin
  • 1 Tbsp kosher salt
  • ½ tsp ground black pepper
  • 1 Tbsp avocado oil
  • 4 cloves garlic, crushed
  • 1 medium onion, medium dice
  • 1 jalapeno pepper, roughly chopped (keep the seeds for extra heat)
  • 1 orange, juiced
  • 2 limes, juiced
  • 1 head Bibb lettuce
  • 2 avocados, sliced
  • Salsa Fresca
  • 3 tomatoes, seeded and small dice
  • 1 clove garlic, minced
  • `1 Tbsp lime juice
  • 1 Tbsp cilantro, fine chop
  • 1 jalapeno, small dice (for a little more kick keep the seeds)
  • 2 Tbsp red onion, minced
  • kosher salt and freshly ground black pepper to taste

Directions:

  1. For the rub, mix oregano, cumin, kosher salt and ground black pepper.
  2. Pat pork butt dry and cut into 2-3 smaller pieces. Massage rub into pork butt.
  3. Set Instant Pot on sauté mode. Once Instant Pot is hot, add avocado oil and sear pork butt pieces for 4 min per side. To ensure a good sear, avoid crowding the pot and sear in 2 batches.
  4. Place seared pork on baking sheet and set aside. Add onions, jalapeno peppers and garlic to Instant Pot and sauté for 4 min, stirring constantly.
  5. Deglaze pot with lime juice and orange juice. Scrape the cooked bits off the bottom of the pot for 2 min.
  6. Return pork and any juices in pan to Instant Pot. Close and pressure cook on high pressure for 1 hr.
  7. Meanwhile, make salsa fresca. Mix all ingredients together and refrigerate.
  8. Preheat oven to 400°F.
  9. Once pork has finished pressure cooking, vent Instant Pot. Be careful! Open lid only when all steam has been released.
  10. Remove pork butt from Instant Pot with a strainer, and reserve the liquid. Place pork on a baking sheet and shred using 2 forks. Place baking sheet in preheated oven for 10 min or until crispy.
  11. Toss pork with reserved cooking liquid. Make sure to add liquid slowly, and take care not to use too much or it'll become soupy. Discard any unused liquid.
  12. Serve spooned on top of lettuce leaves, with salsa fresca and sliced avocado. For extra deliciousness, add a dollop of sour cream or shredded cheddar cheese to your wrap. Enjoy!

Happy Eating!

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