Meat
Instant Pot® Carnitas Style Whole Pork Butt & Gravy

1 6-8 pound whole pork butt, frozen 1 tablespoon ground cumin 1 teaspoon salt 1 teaspoon ground pepper (any grind will work)

8 ounces (1/2 pint) orange marmalade, or any citrus-based jam, jelly, preserve, or marmalade 3 cups liquid (dry white cooking wine, water, broth, or combination), divided

In a small bowl, combine the cumin, salt, and pepper. Rub on one side of the pork butt and set aside. In a larger bowl, whisk together the marmalade and 2 cups of the the liquid.

Lightly coat the inside of the Instant Pot® insert with cooking spray. Heat on the sauté setting until the cooking spray in the bottom of the insert becomes clear. Place the whole butt, spiced side up, in the pot. Turn off the Instant Pot®, and immediately pour the marmalade-liquid mixture over the meat.

Seal and pressure cook on high setting for 3 hours. Allow the pressure to release naturally before opening the lid (mine took a little over an hour). Remove the meat to a serving platter, leaving as much of the cooking liquid in the insert as possible, and tent the platter with foil. If it's going to be more than 30 minutes until serving, put about 1/4 cup of water in the bottom of the serving platter and place in a warm (170F) oven for up to an hour.

Meanwhile, strain the remaining cooking liquid into a medium saucepan. Add the remaining 1 cup of water/wine/broth, and reduce by 1/2, stirring frequently. Pour into a saucier, and serve on the side.

Notes

The idea was to do an alternative to the traditional turkey, keeping just enough nostalgia of your mom's Thanksgiving Day cooking methods. For example, the "gravy" is quite rich, a la Mom's pan dripping gravy, and, unlike classic carnitas, the meat is served whole, and can be "carved" (more like shredded) at the table.

This recipe fits perfectly in my 8-quart Instant Pot®, and would probably need to be scaled down by a pound or two for the 6-quart model.

I used a Chinese "spider" to remove the cooked meat from the insert, and it worked, but it was awkward. Some sort of "lifter" gadget might work better, but I don't have one (yet).

After 30 minutes resting, with roasted fresh zucchini