Meat
Kick-Butt Instant Pot® Carnitas

1 cup chicken or vegetable stock (see Notes) 1/2 cup lime, orange, or other marmalade, jam, or jelly (see Notes) 1/4 cup packed fresh basil leaves, chopped 6 cloves garlic, minced (about 2 tablespoons)

2 teaspoons cumin 1 teaspoons salt 3 pounds boneless pork butt, large chunks of fat removed, cut into 2-inch pieces

Whisk the marmalade into the stock until the marmalade is dissolved. Add the basil, garlic, cumin, and salt, and stir until uniform. Add the pork, lock the lid, and set to high pressure for 40 minutes, with the "keep warm" setting off. (This recipe can also be prepared on the stovetop or in a Crock-Pot®. See Notes.)

When cooking is complete, allow the pressure to release naturally, about 20-30 minutes. Using a slotted spoon, remove the pork to a serving bowl or platter.

Skim the excess fat from the broth. Use the sauté setting to reduce the liquid to the consistency of a thin BBQ sauce, and pour over the pork.

Notes

The original recipe calls for browning the meat after cooking, but I've found that step can be skipped, and the meat's just as tender and tasty.

The recipe can be scaled, but for each doubling, only increase the liquid by half.

You can use any marmalade, jam or jelly you have on hand, depending on how sweet you like the dish.

For stovetop: Follow the same method, but combine all the ingredients in a large stockpot or Dutch oven instead of the pressure cooker. Bring to a simmer, cover, turn heat to low. Cook for 2-3 hours, or until the meat is tender.

For the Crock-Pot®: Again, follow the same recipe, whisking the sauce ingredients together right in the insert. Add the meat, cook on high for 6 hours, or on low for 10-12 hours.

Adapted from The Instant Pot Bible.