I found an amazing recipe (in addition to the ones found here) for Carnitas that has my mouth watering. But part of the “mojo sauce” contains 1 cup of beer and the juice of an orange, grapefruit and limes.
My question: will pressure cooking meat have any affect on lowering the total carb count of those ingredients?
Thanks in advance. Keep Calm and Keto On!
INSTANT POT CRISPY CARNITAS INGREDIENTS:
1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
salt and pepper
1 tablespoon avocado oil or olive oil
1 Bay Leaf
1 batch mojo sauce (see below)
for serving: chopped fresh cilantro leaves and fresh salsa
MOJO SAUCE INGREDIENTS:
1 cup beer (or chicken stock)
1 head of garlic, cloves separated, peeled and minced
1 orange, juiced
1/4 cup fresh lime juice
1 grapefruit, zested and juiced
2 jalapeño, seeded and diced
2 teaspoon paprika
2 teaspoon dried parsley
1 tsp chili powder
1/4 tsp ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoons salt
1 teaspoon freshly-cracked black pepper
TO MAKE THE INSTANT POT CRISPY CARNITAS:
In a medium mixing bowl, prepare the mojo sauce (see below).
Season pork chunks on all sides with salt and pepper.
Click the “Saute” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides.
Soften the onion in pot, add tiny bit of oil if needed
Press “Cancel” to turn off the heat.
Pour in the mojo sauce, and toss briefly to combine.
Add Bay Leaf
Close lid securely and set vent to “Sealing”.
Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.
Turn on the oven broiler to High.
Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.
Sprinkle with chopped fresh cilantro, then serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
TO MAKE THE MOJO SAUCE:
Whisk all ingredients together in a medium mixing bowl until combined.
via: https://www.gimmesomeoven.com/instant-pot-crispy-carnitas/