This is by far one of the BEST recipes in my arsenal. It’s nutrient-dense (largely due to the marrow and bone broth). Even better, it’s UNBELIEVABLY delicious, and a hell of a lot faster than using an old-school crockpot (thank you Instant Pot)!
Now you might be thinking, marrow bones and bone broth— how complicated does this get? Before you get your panties in a bunch, let me reassure you that this recipe is actually quite simple (especially if you’re opting for the Twist’D Q seasoning mix).
Here’s what you do. First, you gotta get your hands on a quality booty. 😉 When it comes to flavor (and health benefits), quality matters. If you can’t get your hands on the goods locally, I’d recommend ordering from Porter Road.
Next up, bone marrow. Easy enough. The most important part about cooking marrow is being sure it’s thoroughly thawed. Other than that, it’s as simple as throwing the bones on a baking pan and waiting 20 minutes until they’re cooked to perfection.
While the marrow is cooking, slice the 4lb pork butt into sizeable chunks (I got 12 out of the deal). Once the meat has been cut into chunks, it’s time to season the booty. Dump the seasoning into a large bowl and roll each piece until generously coated.
From there, it’s time to pull the bones out of the oven and scrape the marrow (along with excess grease) into a cast iron skillet. Bring that bad boy to high heat, and place the pork chunks in the skillet. Cook 1-2 minutes on both sides.
Once the pork is lightly browned, go ahead and place it in the Instant Pot. Be sure to pour the entire contents of the cast iron skillet into the pot (yes, grease and all). Add the bone broth and seal er’ up!
Place valve on “Sealing” position. Manually set to “High Pressure” and select “More.” Set timer for 80 minutes and relax.
|Cook Time||Taste Results|
|45 Minutes||Fairly juicy meat, but still somewhat tough. Some pieces are easier to shred than others. Fat may not be fully rendered.|
|60 Minutes||Excellent balance of juiciness and tenderness. The meat pulls fairly easily, but doesn’t necessarily fall apart.|
|80 Minutes||The meat is SUPER tender. Practically melts in your mouth. Perhaps a little drier than the 60 min mark, but mixed with the juices— it’s amazing.|
This is the BEST party food! I recently prepared this recipe for a little soirée I was throwing. It was perfect. The guests were able to enjoy the carnitas on little Hawaiian roll sliders topped off with slaw and BBQ, and I didn’t feel like I was missing out by keeping it keto.Print
- 1 8oz carton fresh strawberries, sliced
- 1/2 cup filtered water
- 1 1/2 Tbsp Swerve granular
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 fresh lemon squeeze
- 1/2 tsp xanthan gum*
- 1/8 tsp vanilla extract
- Wash strawberries and chop off caps. Slice and toss in saucepan.
- Add the following ingredients to saucepan: water, Swerve, cinnamon, nutmeg, lemon juice and vanilla. Place burner on high heat and bring to a rolling boil.
- Once boiling, reduce heat to medium and begin slowly whisking in xanthan gum (1/8 teaspoon at a time).*
- After all the xanthan gum has been added, continue to cook for another 5 minutes, whisking frequently.
- Remove from heat and allow time to cool (at least 5 minutes).* As the sauce cools it will thicken into jam consistency.
- Store in refrigerator for 3-5 days.
If you’d prefer a thicker consistency, you can always up the amount of xanthan gum. However, keep in mind, the sauce will thicken once removed from the heat (and you don’t want to add more xanthan gum after sauce has fully cooled).
It’s important to add the xanthan gum slowly and whisk continuously while adding. If not, the xanthan gum could clump and disrupt the texture and consistency of the jam.
The longer you allow the sauce to cool, the thicker it will become. Placing it in the fridge will speed up thickening process.
- Category: Dessert
- Method: Cooking
- Cuisine: Keto
- Serving Size: 2 Tbsp
- Calories: 7
- Sugar: <1g
- Fat: <1g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: <1g
Keywords: Keto, Healthy, Homemade, Easy, How to Make
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