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
Guilt-free Girl Scout cookies!
- 1 3/4 cups almond flour
- 1/3 cup raw cacao
- 1/3 cup Lakanto Classic (or other keto-approved sweetener)
- 1 tsp baking powder
- 1 organic egg, beaten
- 2 Tbsp organic butter, melted
- 1/2 tsp vanilla extract
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl, combine: almond flour, cacao, sweetener, baking powder and salt. Once fully combined, add egg, butter and vanilla. Stir well to incorporate until dough begins to form.
- Roll dough between two sheets of parchment paper (roughly 1/4 inch thick). Lift top piece of parchment paper and set aside.
- Using a 2-inch diameter cookie cutter, cut out circles (or desired shapes). Lift circles with a spatula and place on parchment-lined baking pan. Gather scraps of dough and repeat until all the dough has been formed into cookies.
- Bake cookies until firm, 20-30 minutes (depending on how thinly you rolled the dough). Remove from heat and let cool, 10-15 minutes. The cookies will crisp as they cool.
- Fill a saucepan with 2-3 inches of water and bring to a gentle simmer. Place a glass or metal bowl over saucepan (be sure the water is not touching the bowl). Melt the chocolate and cacao butter, stirring until smooth. Remove from heat and stir in peppermint extract.
- One-by-one, place a crisp wafer in chocolate and flip (covering both sides). Remove with slotted spoon. Allow excess chocolate to fall off before sliding onto baking sheet (freshly lined with parchment paper).
- Refrigerate until fully set, 10+ minutes.*
Option to use butter or coconut oil instead of cacao butter. Though keep in mind, cacao butter offers the best consistency.
Most Thin Mint freaks know they taste best straight out the freezer, these are no exception.
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Serving Size: 2 Cookies
- Calories: 116
- Sugar: 0g
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 3g
Keywords: Girl Scout, homemade, gluten-free, low-carb
Brand New to Keto?
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