Shredded Pork Carnitas (AIP/Paleo) make the most delicious tacos, especially when fried to a crisp! Easy to make in your pressure cooker!
Have you ever had carnitas? It’s basically shredded pork that is so tender it practically melts. It is ever-so-slightly flavored with orange and aromatics. Once you’ve made the shredded meat, it’s easy to use in tacos, enchiladas, taco bowls, etc. Bonus: It freezes well, so you can save some for later!
But first, I must issue credit where it is due. This recipe mostly comes from Hubs. I tweaked it slightly to make it more affordable (swapping boneless pork country ribs for expensive pork butt/shoulder), and compatible with the AIP/Paleo template.
This is a recipe for a pressure cooker. To clarify, my pressure cooker is not an Instant Pot. Instead, I was gifted a beautiful Breville years ago. I hope you can translate my instructions to your particular equipment.
Once you’ve shredded this tender, juicy meat, what can you do with it?
We like to make tacos with it. As a variation, we will fry the resulting meat in an iron skillet in its own fat to make crispy pork tacos! For taco shells, we like Gordita Tortillas, the jicama shells from Trader Joe’s, or tortillas from Siete. (For AIP elimination phase, use the Burrito Size as it’s the only AIP-friendly kind that Siete has.) Don’t forget to make some Super Guac to go with it!
Hmm. Maybe you could have some Apple Enchiladas for dessert? Just sayin’. 😉
Whatever you decide to do with this recipe, I wish you great love and deep healing.
P.S. Have you reserved your copy of The Autoimmune Protocol Baking Book yet? Let’s bake some stuff together! 😀
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