Instant Pot Carnitas Salad

Ingredients

• 2 lbs Rusty Hinges Ranch Boston Butt, cut into four pieces
• 1/4 teaspoon each: Salt, Black Pepper, Thyme, Cumin, Oregano
• 1/8 teaspoon each: Bay Leaves, Dried Onion, Chipotle Pepper, Garlic Powder
• 2 Tablespoons Olive Oil
• 2 Tablespoons Lime Juice
• 2 Tablespoons Orange Juice
• 1 cup chicken or vegetable stock

Salad Toppings (all optional)

• 8 cups green leaf lettuce
• 2 bell peppers
• 1 Tablespoon olive oil
• 1/2 cup Wild West Ferments El Curtido
• 2 avocados
• 1 lime sliced
• 1 Tablespoon cilantro
• salt and pepper to taste
• Sol Food Lemon Garlic Dressing

Instructions

1. Cut pork leg into 4 pieces.
2. Mix all the seasoning ingredients together in a small dish, and rub well into each piece of the pork.
3. Add the roast and stock of choice to your Instant Pot.
4. Turn pressure to High and cook for 40 minutes.
5. Allow the pressure to naturally release, then open the Instant Pot. Use two forks to shred the pork into bite-sized pieces.
6. Next, prep your toppings.
7. If including, slice the bell peppers. Heat oil in a large skillet and sauté the peppers over medium heat for 8-10 minutes, stirring occasionally.
8. Wash and chop the lettuce. Set aside.
9. Slice the jalapeño, lime, and cilantro. Wait until just before serving to slice the avocado.
10. Divide the lettuce in bowls, and top with carnitas and any desired toppings. Garnish with extra cilantro and slices of lime.

Storing carnitas leftovers: Store the carnitas in an air tight container or bag for 3-4 days in the refrigerator and up to 4 months in the freezer.