Easy Garlic Lime Chicken Tacos with Lime Crema

Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Tortillas:

No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Chicken:

Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chicken and use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Add Ons and Lime Crema:

Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

 

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

What you need: a good pan and as always, a fabulous knife!

5 from 7 votes
Easy Lime Garlic Chicken Tacos with Lime Crema
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Course: dinner
Cuisine: Mexican
Keyword: cinco de mayo, easy dinner recipe, easy lunch recipe
Servings: 12 tacos
Author: Linda Spiker
Ingredients
For Lime Crema:
  • 1/2 cup crema or sour cream
  • juice and zest of half a small lime
  • pinch of sea salt and freshly ground pepper
For Tacos:
  • 2 large ripe avocados, peeled and diced or sliced
  • 16 cherry tomatoes, cut in half or quartered
  • 4 limes, two for juice and two for garnish
  • juice of one lemon
  • 1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
  • 2 cloves garlic, peeled and minced finely
  • 6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
  • 2-3 tablespoons olive oil
  • Sea salt and freshly ground pepper to taste
  • 12 corn tortillas
  • 6 oz Cotija cheese
  • 4 tablespoons chopped cilantro for garnish
Instructions
For crema:
  1. In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:
  1. Prep tomatoes and avocado, set aside. Crumble Cotija cheese.

  2. Juice lemon and two limes, whisk with jalapeno and garlic, set aside

  3. Quarter remaining limes for garnish

  4. Slice chicken

  5. Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through

  6. While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn

  7. When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper

  8. Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

 

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Instant Pot Chorizo with Potatoes!

Instant Pot lovers….plug that thing in! This Instant Pot Chorizo with Potatoes is going to be your new favorite meat and potatoes dish. Served alone, with eggs or avocados this meal is quick Paleo/Whole30 comfort food, OR fold into warm corn tortillas for a spicy version of Tacos de Papas. Mouthwatering!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Instant Pot Chorizo with Potatoes! #whole30 #chorizo #tacosdepapas #instantpot #chorizoandpotatoes

 

Amazing Mexican Favorites with Your Instant Pot!

If you don’t have an Instant Pot yet, you may wish to remedy that stat! The Instant Pot is a time saving machine, as well as a pressure cooker, steamer, rice cooker and slow cooker. And thanks to my friends Emily and Rudy from the blog Recipes to Nourish, you can now cook authentic Amazing Mexican Favorites with Your Instant Pot!

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Amazing Mexican Favorites with Your Instant Pot contains 80 real food recipes your family will love. The book is available January 15th but you can order now and lock down the low pre-order price! And just look at all these gorgeous recipes: shredded beef barbacoa, carnitas, chili verde, soups, beans, mole, hot chocolate and more!

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Breakfast, Lunch or Dinner!

Co-author of Amazing Mexican Favorites with Your Instant Pot Rudy Vidaurri, grew up eating this dish with eggs and tortillas for breakfast, I would this meal anytime! Warm, nourishing, filling and budget friendly, it’s a win all the way around.

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Let’s Talk Chorizo and Keeping this Meal Paleo/Whole30:

Chorizo is simply a chopped pork sausage that is highly seasoned, in this case with Mexican herbs and spices. If you live Paleo or Whole30 lifestyle there are sugar free options for chorizo! Pederson’s Natural Farms makes a delicious sugar free version available at many markets.

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Need More Instant Pot Recipes?

Try our Pulled BBQ Chicken or this tender Basque Chicken!

The Recipe: Instant Pot Chorizo with Potatoes!

Tips and what you need: an Instant Pot and a good knife. Learn how to handle a hot chili pepper here!

5 from 18 votes
Instant Pot Chorizo with Potatoes (Chorizo con Papas)
Prep Time
25 mins
Cook Time
18 mins
Total Time
43 mins
 

This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.

Course: Main Course, Side Dish
Keyword: Paleo, potatoes, tacos de papa, whole30
Servings: 4 servings
Author: Emily and Rudy Viduarri
Ingredients
  • 2 tablespoons butter, avocado oil or ghee (clarified butter)
  • 1 red onion, peeled and sliced
  • 5 fresh garlic cloves, peeled and sliced
  • 1 pound Mexican Chorizo (casing free or removed from casings)
  • 3 red potatoes, peeled and cubed
  • 1 small red bell pepper, stemmed, seeded and diced
  • 1 jalapeño pepper, stem and seeds removed, minced
  • 3/4 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 cup chicken broth
Additional ingredients if desired:
  • eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese
Instructions
  1. Add the healthy fat of your choice to the Instant Pot and press "sauté". When the fat has melted, add onions, sautéing for five minutes, stirring occasionally. Add the garlic and chorizo and sauté for four minutes, stirring occasionally. Press "keep warm/cancel" button. Add potatoes, red bell pepper, jalapeño pepper, salt, oregano and broth, then stir

  2. Place the lid on the Instant Pot, making sure steam release valve is sealed. Press 'manual' button and set for 9 minutes

  3. When Instant Pot is done and beeps, press "warm/cancel". Using an oven mitt carefully "quick release"/ open steam release valve. When steam stops venting and the silver dial drops, carefully open Instant Pot lid.

  4. Serve immediately with your choice of eggs, avocados, tortillas or optional toppings listed above

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Pulled Pork over Mexican Sweet Potato Rice-Paleo/Whole30

 

Last week I showed you How To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Oh Goodness Gracious…

My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Instant Pot or Crock Pot, It’s All More Than Good…

You can make this pulled pork in the Instant Pot or Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!

Paleo and Whole 30!

I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Tips and what you need: learn to make sweet potato rice here. You will need an Instant Pot or Crock Pot. If you need a tutorial on working with hot pepper click here.

5 from 13 votes
Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A delicious grain free, dairy free way to enjoy Mexican food! You can make this meal in the Instant Pot or Crock Pot, cooking time will vary.

Course: dinner
Cuisine: Mexican
Keyword: easy dinner recipe, Instant Pot, slow cooker recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Pulled Pork:
  • 1 cup chicken or beef broth
  • juice of one orange
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 large yellow onion, peeled and thinly sliced
  • 1 ~ 4 pound pork shoulder, bone in or out, cut into lemon size pieces
  • 2 bay leaves
  • 1 cinnamon stick
Mexican Sweet Potato Rice:
  • Olive oil butter or ghee
  • 6 cups 'Riced' Sweet Potatoes see link in blog post above for instructions
  • 1 small red onion peeled and diced
  • 1 small red bell pepper diced
  • 1   jalapeño pepper minced (use as little or as much as you want (I use 2 teaspoons)
  • Sea salt and freshly ground pepper to taste
Toppings:
  • 4 cups chopped romaine
  • 2 avocados peeled and sliced
  • Pico de gallo, purple cabbage...whatever floats your boat
Instructions
Pork Prep:
  1. Combine all dried spices with broth and orange juice, whisk well

  2. Place onions and pork into Instant Pot or crock pot

  3. Pour broth mixture over pork and onions

  4. Add cinnamon stick and bay leaves

  5. For Crock Pot: Set crock pot on low for 8-10 hours or high for 5-6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions to keep warm

  6. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  7. For Instant Pot: Close lid and make sure release valve is sealed.
  8. Close lid and make sure the release valve is in the sealed position. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in the pot on lo for 15 more minutes, then carefully release valve with oven mitt or spoon to release pressure.

  9. Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add pork back to Instant Pot to keep warm

  10. If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
The Sweet Potato Rice:
  1. Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.
  2. Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee
  3. Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary
  4. Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes
  5. Season with sea salt and pepper to taste
  6. Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!

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Butternut Squash Tostadas with Chunky Guacamole

I know it’s almost Easter, but my mind is on another holiday. A holiday that has nothing to do with me or my heritage but one I love to celebrate nonetheless. And by ‘celebrate’, I mean eat. Si, yo hablo about Cinco de Mayo! I am getting my Mexican recipes ready to roll, starting with these vegetarian Butternut Squash Tostadas with Chunky Guacamole!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Butternut Squash Tostadas with Chunky Guacamole

The Filling:

Roasted butternut squash is the star of this show. Drizzled in a combination of extra virgin olive oil and chipotle peppers in adobo sauce this meal has just the right amount of kick, of course you can add more or less if desired. After roasting until the edges of the squash are crispy and brown I spoon the filling onto fried tortillas, sprinkle with Cotija cheese, Pico de Gallo, cilantro and arugula! You can make my Pico de Gallo or use store bought.

Butternut SquashTostadas with Chunky Guacamole

The Chucky Guacamole!

So easy to make because I leave the avocados chunky and simply add some Pico de Gallo, sea salt and lime. This guacamole is the perfect accompaniment for these flavorful tostadas!

Butternut SquashTostadas with Chunky Guacamole

So Colorful, Healthy and Fresh!

Meatless Monday never looked or tasted so good and this meal is easy on the budget too.

Butternut SquashTostadas with Chunky Guacamole

How to Work with Butternut Squash

You can usually find pre-cut butternut squash at the grocery store. As long as it’s fresh that is great, though you will probably have to cut the cubes even smaller because store bought is usually cut too big for this recipe. If you want to cut your own, here are some tips: Butternut Squash can be a trick to work with unless you have the right tools. A ‘Y’ peeler makes peeling a snap and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife)

Butternut SquashTostadas with Guacamole

The Recipe: Butternut Squash Tostadas with Chunky Guacamole

Tips and what you will need: as mentioned, if cutting your own squash you will need a ‘Y’ peeler and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife). Unbleached parchment is my favorite for roasting vegetables and you will need a rimmed cookie sheet. You can find chilis in adobo sauce at almost all grocery stores or order here. Tip for saving extra chilis in adobo: I don’t like to waste food. After using the portion called for in this recipe, separate chilis by twos and freeze. Then you can thaw them as you need them for other recipes (like this pork)

4.88 from 8 votes
Butternut SquashTostadas with Guacamole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

I know it’s almost Easter, but my mind is on another holiday. A holiday that has nothing to do with me or my heritage but one I love to celebrate nonetheless. And by ‘celebrate’, I mean eat. Si, yo hablo about Cinco de Mayo! I am getting my Mexican recipes ready to roll, starting with these Butternut Squash Vegetarian Tostadas with Chunky Guacamole! 

Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipe, holiday recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 6 cups butternut squash peeled, diced into 1/2" cubes
  • 6 shallots peeled and quartered
  • 3 tablespoons olive oil plus more for frying tortillas
  • 1 tablespoon chipotle chili in adobo sauce or more or less depending on how you like your heat
  • sea salt
  • freshly ground pepper
  • pico de gallo store bought or use my recipe link above
  • guacamole see my recipe link above
  • cotija cheese a crumbly Mexican cheese
  • 6 springs cilantro
  • 1 cup baby arugula
  • 1/4 cup roasted salted pepitas pumpkin seeds, optional but recommended
  • 8 corn tortillas fried in olive oil until crispy
Instructions
  1. Preheat oven to 400 degrees and place rack in upper third of oven
  2. Place a sheet of parchment paper on a rimmed cookie sheet
  3. Place prepared butternut squash and shallots on parchment covered cookie sheet
  4. Chop 1 chili in adobo sauce finely, whisk 1 tablespoon with olive oil, drizzle over squash
  5. season somewhat generously with salt and pepper, toss well (if squash isn't completely coated in olive oil you can add a little more)
  6. place squash in the oven and cook for 40-45 minutes
  7. While squash cooks, make pico de gallo and guacamole (see recipe links above)
  8. When squash is almost done cooking, fry tortillas in olive oil or butter until crispy
  9. To plate: place two tortillas on each plate, top with butternut squash, spoon pico de gallo over the top, add a couple springs of cilantro, sprinkle with a few leaves of arugula, pepitas and cotija cheese, serve

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Whole 30 Pulled Pork Taco Bites!

These little Pulled Pork Taco Bites taste as beautiful as they look! They are just the right combination of sweet, savory, salty and spicy!
(This post contains affiliate links. I may make a commission off sales, your price remains the same)

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

The base of our little bites are made with butternut squash, peeled with a Y” peeler and then thinly sliced using a mandolin. It is really important to buy a butternut squash that can fit in the mandolin. Make sure the top of the squash is no more than 4″ in diameter, but don’t go much smaller or your bites will be tiny after cooking!

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

To bake, simply brush with olive oil and bake until soft and maybe a little brown around the edges.

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

Pulled pork is a snap to make! I rub the pork shoulder, also known as pork butt, with a combination of sea salt, pepper, garlic, cumin, and ground chili powder and then cook in the Instant Pot. An hour later I have tender, juicy pulled pork! This recipe can also be slowly cooked in a crock pot, I will be providing instructions for both.

Pulled pork is so tender you can just use to forks to shred. Then place on top of butternut squash…

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

…and top with your choice of colorful salsa or guacamole.

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

Yum! The perfect Whole 30 appetizer or dinner if served with a big salad or my Mexican Potatoes (or both!) We had them for dinner last night and loved them! If you would like to learn more about The Whole 30, feel free to follow The Organic Kitchen Whole 30 Pinterest Recipe Board and The Facebook Support page!

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

Garnish with lime, cilantro and purple cabbage and you have a beautiful, colorful taco bite!

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

The Recipes: Mango Salsa, Pico De Gallo, Chunky Guacamole

Tips and What you will need: It is imperative before handling hot chilis that you know how! View this tutorial. You ALWAYS need a good knife (my favorite). 

The Recipe: Pulled Pork Taco Bites!

Tips and what you will need:  You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4″ in diameter, but don’t go too narrow or your bites will be very small! (The top of a BN Squash is narrower than the bottom where the seeds are, you will be using the top). Learn how to peel a butternut squash here. You will need  a Y” peeler fro peeling, and for slicing butternut squash, a mandolin.  For pulled pork you will need the Instant Pot or a crock pot. You can find chipotle chili powder in most grocery stores but if you have a problem you can find it here. You will need broth, if you prefer homemade (I do) see my recipe here. More Instant Pot Recipes: Eggs en Cocotte, BBQ Baby Back Ribs, Pulled Pork Tacos.

4.84 from 6 votes
Pulled Pork Taco Bites (Crock Pot or Instant Pot!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4" in diameter, but don't go too narrow or your bites will be very small! (The top is narrower than the bottom where the seeds are). Variation: You can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster but you have to pay attention to them whereas in the oven they require little attention.

Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipe, Instant Pot, slow cooker recipe
Author: Linda Spiker
Ingredients
Butternut Squash:
  • 1 butternut squash top no more than 4" in diameter so it can fit in your mandolin. Peel and slice on the thinnest or second to thinnest setting on mandolin. If you use a thicker setting they will need to bake longer. (see peeling instruction above)
  • Olive oil
Pork
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • 1 large yellow onion peeled and thinly sliced
  • 1 ~ 4 pound pork shoulder (also known as pork butt, bone in or out) cut into pieces about the size of a lemon
  • 1 cup chicken or beef broth my recipe link above
  • Garnish: sliced purple cabbage chopped cilantro and lime wedges if desired.
Instructions
  1. Variation: If you prefer you can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster than baking them in the oven, but you have to pay attention to them whereas in the oven they require little attention.
Butternut Squash prep:
  1. Preheat oven to 400 degrees and place parchment on a cookie sheet.
  2. Peel butternut squash using a "Y" peeler. (see link above for how to peel a butternut squash)
  3. Cut the top (the narrower part) off the bottom of the squash (where the seeds are).
  4. Cut the butternut squash into several three inch segments for easier use in the mandolin.
  5. Set mandolin on thinnest or second to thinnest setting and carefully slice the squash. You should be able to get at least 20 slices (often more from one squash)
  6. Once sliced place butternut squash medallions on parchment covered cookie sheet in single layer and brush both sides with olive oil. Place in oven on center rack and bake for 20 minutes, turning at the halfway point. Remove from oven, top with pork and toppings. Serve!
Pork:
  1. Combine all spices and mix well.
  2. Place onions and broth in crock pot ot instant pot.
  3. Rub pork on all sides with spices.
  4. Add pork to crock pot or instant pot.
  5. For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it makes the pork a bit more tender.

  6. For Instant Pot: Close lid and make sure release valve is sealed.
  7. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in Ip for 15 minutes on warm mode, carefully release valve with oven mitt or spoon to release pressure.

  8. Remove from pot and place on cutting board. Discard liquid and onions.

  9. Use two forks to shred pork, discarding fat along the way.

  10. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  11. Place a mound of pork on top of each medallion of butternut squash, top with salsa of your choice and garnish with sliced purple cabbage and chopped cilantro.

For pulled pork in an hour use the Instant Pot! Order the Instant Pot from Amazon or click the banner below to order directly from Instant Pot!

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Post tags: Whole 30, grain free, dairy free, gluten free, paleo