Orange-Glazed Picnic Shoulder
Nutrition
per per serving288
Calories
35.2g
Protein
6.1g
Carbs
12.7g
Fat
Ingredients
| 0.5 cup | 120 ml | fresh orange juice |
| 1 teaspoon | 5 ml | garlic powder |
| 0.25 teaspoon | 1.3 ml | cinnamon, ground |
| 1 teaspoon | 5 ml | oregano, dried |
| — | sea salt | |
| — | ground black pepper | |
| 1.5 pounds | 680 g | pork picnic shoulder |
| 1 cup | 240 ml | beef bone broth |
| 0.5 teaspoon | 2.5 ml | cumin powder |
| 1 teaspoon | 5 ml | celery seeds |
Instructions
(Ready in about 50 minutes | Servings 4)
Per serving: 288 Calories; 12.7g Fat; 6.1g Carbs; 35.2g Protein; 3.2g Sugars
- Place all of the above ingredients in the Instant Pot.
- Secure the lid. Choose the "Meat/Stew" setting and cook at High pressure for 45 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
- Test for doneness and thinly slice the pork; transfer to a serving platter. Serve warm and enjoy!