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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Crispy Carnitas Bowl

I bet you didn't know that I used to be a vegetarian. But it's true. From ages 19-28 I avoided meat. I'm so glad that I decided to eat meat again. It was hard at first, but once I realized that I had made my body deficient in so many nutrients, it became easier to eat meat. I now believe that a proper human diet contains animal products. Sorry if you're vegan and reading this. Perhaps some people do okay avoiding animal products. But as for me, I don't feel well without them. My genetic makeup requires that I eat them. And I bet the same holds true for a lot of humans.

If you're familiar with the work of Weston A. Price, then you know that he traveled around the world looking at the different diets of ancient cultures. He didn't find a single ancient civilization that consumed a vegan diet.

So with that in mind, enjoy this crispy carnitas bowl. I cooked the carnitas in my Instant Pot (not Insta-Pot - calling it that is such a pet peeve of mine). It's Mexican Independence Day, and I needed a little Latin flavor. This bowl hit the spot. It's crispy carnitas on top of a bed of garlic lime cauliflower rice, topped with sliced avocado, lime juice, cilantro, and hot sauce. Enjoy!

This recipe is strictly for the carnitas. You can do what you want with it once you've made it. Tacos are always a good idea. This bowl is also great.


  • 3 lb pork shoulder

  • Juice of one Valencia orange

  • Juice of one lime

  • 8 oz chicken stock

  • 1 can of green chiles

  • 2 cloves of garlic, diced

  • 1 tbsp cumin

  • salt and pepper to taste

  • 2 tbsp avocado oil


  • Coat the pork shoulder in salt and pepper and dice into smaller chunks.

  • Turn your Instant Pot on to sauté mode and add the avocado oil.

  • Place the pork chunks in the Instant Pot and sauté until lightly browned.

  • Turn off the Instant Pot and add the remaining ingredients.

  • Set the Instant Pot to manual mode and pressure cook the pork for 30 minutes. Make sure the pot is sealed and set to pressure mode.

  • While the pork pressure cooks, prepare a baking sheet with parchment paper or foil and preheat the oven to 425° on broil mode.

  • Once the pork is cooked, quickly release the pressure and open the lid.

  • Remove the chunks and place them on the baking sheet. Use a fork to shred the pork. Leave the liquid in the Instant Pot for now.

  • Place the shredded pork in the oven and broil for 5-8 minutes, depending on how crispy you want it to be.

  • Once done, remove from the oven and coat with some of the liquid from the Instant Pot. Then serve the pork however you like.


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