Instant Pot Pork Carnitas

Source: Damn Delicious

Yield: 8 servings

Prep: 20 minutes

Cook: 45 minutes

Total: 1 hr 5 min

• 1 tablespoon canola oil (I use avocado oil)
• 4 lb. boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
• 1 cup beef broth
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lime juice
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• ½ tsp. cumin
• 1 ½ tsp kosher salt
• ½ tsp. freshly ground pepper

1. Set a 6-qt Instant Pot to high sauté setting.
2. Heat oil, working in 2 batches, add pork and cook until evenly browned, about 3-4 minutes.
3. Stir in all the remaining ingredients. Select manual setting, adjust pressure to high and set for 30 minutes.  Quick release.
4. Remove meat and shred using 2 forks.  Salt and pepper according to taste.
5. Optional: Preheat oven to broil. Put carnitas on a  baking sheet and broil until crispy and crusted, about 2-3 minutes.  Serve immediately.

Zuppa Toscana

 1 lb spicy Italian sausage (cash and carry)

2 cups cream

3 cups potatoes, peeled, cubed (2 ½ lb)

6 cups chicken broth

1 large onion, chopped

1/2 t oregano

pinch red pepper flakes

Salt and pepper

2 c Kale, more or less depending on preference

Brown the sausage and onions in a soup pot.

Add everything else but the kale, bring to a boil and then simmer until the potatoes are no longer crunchy.

Add kale, simmer tenish more minutes.

**my notes:  

• used bone broth  
• added more sausage and kale
• add 3 cloves garlic