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.
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The secrets to FIRE pulled pork!
- 4 pounds pork butt
- 1 marrow bone, canoe cut (or 4 disks)
- 2 cups bone broth*
- 1/2 cup Twist’D Q Sweet Heat Rib Rub OR Homemade Dry Rub*
Homemade Dry Rub
- Preheat oven to 450°F.
- Once heated, place marrow bone(s) (bone side down) on sheet pan and bake 20 minutes.
- Cut pork butt into 12 chunks.
- In a large bowl, roll each piece of pork in seasoning— generously covering all sides. Set aside.
- Once marrow has finished cooking, scrape insides into cast iron pan (along with any remaining grease from the pan).
- Bring cast iron to high heat. Place each seasoned pork chunk in skillet and brown 1-2 minutes. Flip each chunk and repeat (browning the opposite side).
- Place the browned pork in the Instant Pot.
- Pour remaining skillet grease into the pot.
- Pour bone broth over top.
- Seal the lid, and be sure to flip to “sealing” position.
- Manually set to High Pressure and select “More.”
- Set for 80 minutes.
You certainly don’t need a cast iron skillet to brown the meat. However, I’d recommend investing in cast iron for a multitude of reasons.
The Twist’D Q seasoning is MONEY! What’s more, it will cut your prep time considerably. I found this at Publix grocery store. However, if you can’t find it locally (and aren’t up for ordering online), the homemade rub will work just as well.
I opted for Kettle & Fire Turmeric Ginger Bone Broth for the added anti-inflammatory benefits, but any bone broth will do. And if you’re really lookin’ to get after it, you’re welcome to make your own.
Option to omit the seasoning (simply season with salt and pepper) and call it Carnivore.
You have the option to brown the meat in butter, lard or bacon grease, but bone marrow is the optimal choice.
I’m not sure whether it matters if your Instant Pot trivet is in place while cooking the pork, but I always leave it in.
I own the 6-Quart Instant Pot DUO Series, and the 4lb pork booty fits perfectly.
- Serving Size: 1/2 Cup
- Calories: 1028
- Sugar: 0g
- Sodium: 1000mg
- Fat: 76g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 86g
Keywords: Instant Pot, Pulled Pork, Carnivore Diet, Keto, Healthy
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