The title is a mouthful, but these extra crispy salsa verde carnitas bowls are packed with crispy shredded pork, crisp bed of greens, cauliflower rice, roasted corn, and of course guacamole that wont cost you extra!
In fact, this recipe is a dump recipe in my opinion. Just dump pork shoulder in the Instant Pot, a jar of sugar free salsa verde, some seasonings. Don’t stir it. And set it alone for an hour.
I used this time to chop veggies and dump a bag of frozen cauliflower rice in a skillet to cook.
When the instant pot is done cooking. The pork is fork tender and shreds instantly. You could serve it like this.But I like CRISPY carnitas. So I put it in the oven for 10 minutes at 400F. Stir the guacamole together and assemble the bowls.
Done.
I love making this recipe at the beginning of the week.
Helloooooo taco Tuesday!
Then I store the carnitas separately and make different meals throughout the week.
I stir them in an omelet, salad toppers, tacos, or do what Jake does and he just eats it. Lol!
Instant Pot EXTRA Crispy Salsa Verde Carnitas
Description
Crispy, dump in an Instant Pot with a jar of salsa verde, and top on your favorite salad or burrito bowl. And a healthy dollop of guacamole. My kind of dinner!
Plus it's made with real clean ingredients, gluten free, dairy free, and whole30 compliant.
Ingredients
- 3lbs of pork shoulder
- 1 jar of sugar free salsa verde (about 1 ¼ cup)
- 1 tsp salt
- 1 tsp pepper
- 1 tbs cumin
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
Guacamole
- 1 avocado
- ¼ cup diced red onion
- ¼ cup diced roma tomato
- Pinch of salt
- Juice of 1 lime
For the bowls:
- Greens
- Cauliflower rice
- corn
- guacamole
- sauteed peppers and onions
Instructions
- Put pork, seasonings, and salsa verde into the Instant Pot. Do not stir.
- Place lid on and seal. Set on MANUAL mode for 60 minutes. Once it beeps to indicate it is done, safely release the steam. Shred the pork with 2 forks. YOU COULD STOP and enjoy here but if you want it crispy HIGHLY recommend step 3!
- Preheat oven to 415F. Place shredded pork and remaining juices on a rimmed baking sheet. Drizzle with 1 tbs of olive or avocado oil.
- Crisp in oven for 10 minutes. While the pork crisps, make the guacamole.
- Smash avocado in a bowl and stir in remaining ingredients.
- Assemble bowls and enjoy!
Notes
- I love adding sauteed peppers and onions. If you would like to add those to these bowls, simply thinly slice 2 bell peppers and 1 red onion. Saute in a medium sized skillet until softened and slightly crisped (10-15 minutes) in 1 tbs of oil. I do this during the last 20 minutes if the pork finishing up in the Instant Pot!
[…] you have perfectly shredded pork to start making your bowls! You can follow my extra steps for crispy carnitas here (It's SO worth the extra step!). All you need to do is add the pork to a rimmed baking sheet and […]