Show Us Your Meat, and We'll Show You Ours

[Apoc]

Another Sunday, another day of meal prep in the Instant Pot. I was going to make some Indian chicken dish, but screwed up my shopping and had to use a pork butt instead. I googled a few recipes and landed on carnitas. This was a 3.7 lb roast that cooked under pressure for 60 minutes, including an immediate vent of pressure. I used the recipe as a guide on which spices to put in, but I didn't bother measuring anything; using my judgment on how much of everything to use. In short, it included paprika, chili power, cumin, salt, pepper, garlic powder, parsley, OJ, and cherry tomatoes (not in the recipe).









The protein actually served double duty, both as dinner last night and for my weekday lunches. I was gonna do the pork butt on the grill, but I couldn't get it on until about 6:30 and I was concerned it was going to take way too long to cook. Instead, I roasted our zucchini and corn on the grill. DELICIOUS.



After dinner, I IP'd squash, daikon, eggplant, and a pepper for one minute with immediate vent. The daikon turns out to be a perfect pressure cooker veggie because it's so hard that it doesn't turn to mush with cooking. I actually don't even like squash or eggplant, but they turned out fairly well - pork juice makes everything better. I honestly haven't found a vegetable I haven't liked after cooking it under pressure.