This refreshing and nourishing Iced Matcha Collagen Latte is the perfect way to energize your day! It’s light, antioxidant-rich, and super easy to make at home.

If you love this Iced Matcha Latte, you’ll also enjoy my Iced Vanilla Latte for a creamy classic, my Iced Mocha Latte for a chocolatey boost, or my Pumpkin Spice Latte for a cozy, seasonal favorite. Each one is simple to make and packed with feel-good ingredients!

Ingredient Notes

Matcha Powder: delivers calm, focused energy thanks to its natural caffeine and L-theanine, plus it’s rich in antioxidants.

Vanilla Collagen Powder: adds a boost of protein while supporting healthy skin, hair, nails, and joints. It also brings a subtle vanilla sweetness that blends beautifully with the matcha. I use Cleanish's Vanilla Collagen Powder.

Unsweetened Almond Milk: keeps the drink light and creamy without dairy or added sugars, making it a great base for this iced latte.

Pure Maple Syrup: provides natural sweetness, enhancing flavor without overpowering the drink.  You can sub for monk fruit extract or raw honey, if desired.

How To Make A Iced Matcha Collagen Latte

Step 1: Add 1 tablespoon hot water to a tall glass and add the matcha and collagen. Froth together using an electric frother or a whisk.

Step 2: Add almond milk and pure maple syrup.

Step 3: Froth or whisk to blend.

Step 4: Serve over ice.

Recipe FAQs

More Latte Recipes

Homemade latte recipes are a great swap for a healthy lifestyle.

There’s nothing better than starting your day with a meal that’s high in protein, rich in fiber, and easy to prep ahead. These Blueberry Overnight Oats check all the boxes—they’re satisfying, nutritious, and perfect for busy mornings.

If you’re enjoying this recipe, you might also like my Pumpkin Pie Overnight Oats, Banana Nut Overnight Oats, or Peach Cobbler Overnight Oats, both are great options when you want variety without sacrificing health benefits.

Ingredients For Blueberry Crisp Overnight Oats

Blueberries: Blueberries add a subtle sweetness and light, juicy texture that makes each bite refreshing and satisfying.  You can swap for any berry you prefer, however. Fresh or frozen blueberries work great, but I prefer fresh. 

Rolled oats: Rolled oats provide slow-digesting carbs and fiber to keep you full and energized all morning.  Look for old fashioned or rolled oats for the best texture. 

Greek yogurt: Makes it extra thick and adds a tangy flavor while bumping up the protein.  Look for unsweetned plain Greek yogurt. 

Vanilla protein powder rounds out the macronutrients and gives each serving lasting fuel. For more information on protein powder, check out my post on Protein Powder | The Ultimate Guide For Beginners.

How To Make Blueberry Crisp Overnight Oats

Step 1: Gather 6 16-oz mason jars or meal prep containers. Into each jar, add ⅓ cup rolled oats, 1 tbsp. chia seeds, and 1 scoop of vanilla protein powder. Stir to combine with a spoon. Set aside.

Step 2: In a kitchen blender, add the almond milk, Greek yogurt, half of the blueberries, raw honey, vanilla extract, cinnamon, and lemon juice, and blend until very smooth.

Step 3: Carefully pour 1 cup of the blended blueberry milk mixture over the oat mixture in each jar. Stir well until the contents are fully combined

Step 4: Divide the remaining blueberries, and place them on top in each jar.

Step 5: Cover and place in the fridge for at least 3 hours, preferably overnight.

Step 6: When ready to eat, top with a dollop of Greek yogurt, chopped almonds, and cinnamon, and enjoy.

Recipe FAQs

More Healthy Overnight Oats Recipes

If you love my pumpkin overnight oats, I hope you are ready for 3 more healthy overnight oats recipes. These recipes are just as healthy, delicious, clean-eating, and easy to make as my pumpkin overnight oats. But they have different flavors so you can mix up the tastes a little bit. And, I don’t know about your kids, but mine love their overnight oats. Especially when they get to choose the flavors and what they want in their mason jars.

I am a sucker for making delicious treats that I enjoy into amazing smoothies. Just like this post, but also my Chocolate Banana Peanut Butter Shake and my other tasty smoothie Cherry Vanilla Protein Smoothie.

If you are like me and struggle to find healthy meals that are both easy to make and tasty, protein smoothies are a game changer. All you do is add all the ingredients into a blender and pour into a cup. Super easy.

Also, for frozen smoothie packs: prep and freeze them ahead of time, then just add milk, protein, and a sweetener when you're ready to blend. Boom—instant smoothie made even easier.

Ingredients Notes

Unsweetened Almond Milk: You can use your milk of choice, but I prefer unsweetened almond milk. Look for any milk that has no added sugar and minimal ingredients. If the smoothie is too thick, you’ll also want to add a little bit more almond milk to loosen it. 

Frozen Mango: Frozen fruit gives this smoothie its amazing texture. I like frozen mango because of both its taste and the texture the mango gives this smoothie.

Frozen Pineapple: I love pineapples in my smoothies, they add this balance that isn't too sweet but isn't too bland or bitter. And, in this smoothie, I love the pair of mangos and pineapples.

Vanilla Protein Powder: If you want help on finding the best way to use protein powder, check out my post Protein Powder | The Ultimate Guide For Beginners. When choosing a vanilla protein, look for minimal ingredients, no added sugars, and high-quality protein.

How To Make A Vanilla Cupcake Smoothie

Step 1: In a blender, add the unsweetened almond milk

Step 2: Add the remaining ingredients.

Step 3: Blend until smooth.

More Protein Smoothie Recipes

Protein smoothies are a great go-to for a healthy lifestyle. Name a better way to pack in lots of nutrients, protein, and tons of tastiness, all within less than 5 minutes!

If there was one recipe I've made the most in my lifetime since starting this blog, it would be these chocolate pancakes. Without fail, every time I sit down to enjoy these, I think to myself, "I can't believe I get to enjoy pancakes while also taking care of my health."

I love pancakes, and so I wanted to create a recipe I really enjoyed that enabled me to still get pancakes in my life but also follow my clean eating, high-protein lifestyle.

And I think I nailed it.

If you like my Chocolate Protein Pancake Recipe, then you will like my Banana Protein Pancakes for a simple yet delicious protein boost.

Ingredient Notes

Between the protein powder, rolled oats, and the eggs, you are getting a good serving of protein. And then you have the banana and cocoa powder for added flavor!

Let's take a closer look at these healthy ingredients: 

Banana: Any ripe bananas will do for this recipe. The riper the bananas, the sweeter the pancakes. (I also use bananas in my Banana Protein Pancakes).

Rolled oats: I like to use rolled oats instead of flour in this pancake recipe to add in the benefits of oats. Avoid quick oat because they are more processed than rolled oats.

Protein powder (chocolate): Using protein powder as a substitute for flour in your pancakes is a fantastic way to add additional protein. It's important to get a high-quality protein powder, for more information on protein powders, check out my post on Protein Powder | The Ultimate Guide For Beginners.

Cocoa Powder: I recommend using 100% cacao powder for this recipe to avoid any added sugars. My favorite is Nestle Special Dark, but many great brands exist.

Eggs: Eggs are the glue that holds these pancakes together. If you want to avoid eggs, you could use unsweetened applesauce. For less fat and more protein, opt for egg whites instead.

Cinnamon: While not a vital ingredient to make the pancakes work, I like adding a little cinnamon to increase the depth of flavor and sweetness of the pancakes. This can be omitted if you'd prefer.

Watch Me Make These Pancakes

How To Make Chocolate Protein Pancakes

The good news is that these chocolate protein pancakes are super easy to make and just require a few simple steps -- which is why I meal prep these babies every week.

To make these pancakes, just...

• add all the ingredients to a blender
• blend until smooth
• heat a griddle or a frying pan and add a little coconut oil
• pour the pancake batter into the pan, about ¼ cup per pancake
• cook for 2-4 minutes or until the edges start to harden
• then flip the pancake over, and cook for another 1-2 minutes on the other side

...and poof -- you’re done and you have delicious, easy, and healthy chocolate protein pancakes to enjoy! I love to top with fresh berries and some pure maple syrup.

Cooking Tips

To avoid making dry pancakes, make sure to watch how much protein powder you use. If your pancake batter has too much protein powder, you will end up with sad, dry, rubbery pancakes. That's not what we're trying to do here!

1. Don't use too much protein powder. Your batter shouldn't go beyond ⅓ total powder or you will end up with dry pancakes.
2. Always use a dry filler in your batter. We're using rolled oats in this recipe.
3. Always use a binding ingredient. I usually use egg whites and/or whole eggs for my pancake recipes.
4. Use good quality protein powder. This is crucial. Watch out for brands with lots of nutritionless fillers, artificial flavoring, and added sugar.
5. Add baking powder to your batter. This helps provide that fluffiness and rise.
6. Don't over-whisk or over-blend your batter. This makes your pancakes chewy. Just blend or whisk the batter until smooth. 

How To Meal Prep Pancakes

You can easily make your protein pancakes ahead of time, using either of the methods below:

1. Meal Prep Protein Pancakes.  Completely cook the pancakes and then store them in an air-tight container in the fridge.  When ready to eat, just reheat in the microwave for 1-2 minutes, or until heated through.  The meal-prepped pancakes will last in the fridge for up to 5 days.
2. Frozen Protein Pancakes.  Follow all the steps to cook the pancakes, then allow them to cool and freeze them.  To prevent the pancakes from sticking, freeze individually on a baking sheet in the freezer, then gather them and store together in a re-usable storage bag.  When ready to eat, remove from the freezer and either allow to thaw overnight or reheat in the microwave for 1-3 minutes until heated.  Frozen protein pancakes will last in the freezer for up to 3 months.

More Protein Pancake Recipes

If you love pancakes as much as me, you're gonna love these other protein pancake recipes, too!

Print

Chocolate Protein Pancakes

Chocolate for breakfast, you say? Where do I sign? Curb your chocolate cravings with these Chocolate Protein Pancakes for breakfast.

Course Breakfast

Cuisine American

Keyword healthy chocolate pancakes, protein pancakes, protein powder pancakes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Calories 137kcal

Author Lacey Baier

Equipment

• blender
• Griddle

Ingredients

Chocolate Protein Pancakes:

• 4 eggs
• 2 ripe bananas
• ¾ cup rolled oats, uncooked
• ¼ cup chocolate protein powder
• 2 tablespoon unsweetened cocoa powder
• 4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon sea salt
• 1 tablespoon coconut oil, for cooking
• raspberries for garnish
• pure maple syrup, for serving

Instructions

• In a blender, add all the ingredients except for the coconut oil and toppings.
• Blend this until very smooth.
• To cook these chocolate protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
• Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle. This will make approximately 4 in pancakes, which is what we prefer in our house.
• Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
• Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
• Repeat with remaining batter.
• To serve, you can top with some fresh raspberries and drizzle with pure maple syrup.

Video

Notes

• You could just mix this all together and they’ll be lumpy, but I like them smooth so I use a blender.
• For the protein powder, you can use whatever one you prefer.
• To store these pancakes, keep them in an air-tight container. They’ll be fresh to use for up to 3-4 days in the fridge if you reheat them or can be frozen up to 2 months.

Nutrition

Serving: 2pancakes | Calories: 137kcal | Carbohydrates: 15g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 84mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 0.03mg | Calcium: 130mg | Iron: 1mg

I know I've spent the last 10+ years in Texas and all, but I'm not the biggest fan of sweet BBQ. What I prefer is a good tangy -- maybe even spicy -- flavor to my BBQ. When I first tried Carolina pulled pork, I thought it was perfect. Carolina spices perfectly combine tangy and sweet that pair very well with juicy, tender pulled pork.

When I was learning how to use my Instant Pot, I knew that Carolina Pulled Pork had to be on the list of recipes to make at home. I hope you love this easy recipe as much as I do!

Ingredient Notes

Pork Loin: I recommend using boneless pork for this Instant Pot Carolina pulled pork recipe because I divide it into sections to evenly brown in the Instant Pot. The best cut for making pulled pork in an instant pot is the pork shoulder (aka pork butt), which is also referred to as a Boston butt or a Boston roast. If you don't see it in your store, I've found the grocery store butchers are often happy to cut it for you.

Spice Rub: What makes a Carolina pulled pork is the spice rub, which consists of a bunch of goodness, including the following:

• onion powder
• paprika
• garlic powder
• chili powder
• sea salt
• ground black pepper
• cayenne powder
• dry mustard
• cumin
• coconut sugar

Vinegar: I use a combination of white vinegar and apple cider vinegar for a touch of tang and a little sweetness. I find this combo makes the best Carolina BBQ flavor.

Coconut Sugar: Carolina BBQ has a touch of sweetness, so I choose to use coconut sugar, which is less processed sugar than brown sugar. You can read more on why I prefer coconut sugar in my post on my favorite natural sweeteners.

Chicken Broth: I add low-sodium chicken broth to the Instant Pot to add more flavor. You can substitute it with water if you prefer.

What Is Carolina Pulled Pork?

From my understanding, the Carolina BBQ style has two types: North Carolina and South Carolina.

In North Carolina, pork is typically brushed with a spice-and-vinegar mop when cooking. Then, it's served with a ketchup-based sauce on the side.

However, South Carolina tends to use the whole pig instead of just the shoulder (I use the shoulder in this recipe). South Carolina style also adds mustard in either the rub or the sauce.

I combine the two styles for my recipe, as I use pork shoulder (North Carolina), but I also add dry mustard to my spice rub mix (North Carolina).

How To Make Carolina Pulled Pork

Making Carolina Pulled Pork in an Instant Pot is shockingly easy. Here are the basic steps:

Prep The Pork

• Divide the pork butt (shoulder) into 4 similar-sized chunks
• Add all dry ingredients to a large bowl and whisk together.
• Add pork chunks to rub mix and coat well.

Sear The Pork

• Add olive oil to Instant Pot and set to sauté.
• Once it indicates hot, add the pork, but do not crowd.
• Sear on each side for about 2 minutes each.
• Remove pork and set aside on a plate.
• Repeat with remaining pork pieces.
• Once pork is seared and removed from pot.

Prep The Instant Pot

• Use a wooden spoon and deglaze the bottom of the pot with the chicken broth. Make sure to scrape up all the bits.
• Add remaining chicken broth and vinegars.

Cook The Pork

• Place pork chunks directly into the liquid in the pot, spacing out as best possible.
• Secure lid and make sure vent is set to sealing.
• Pressure cook/manual on high pressure for 60 minutes.
• Let pressure release naturally for 20 minutes or until pin drops.
• Remove pork to a large bowl and shred with 2 forks.

Check out my post on Instant Pot Pulled Pork for another great pulled pork recipe!

Expert Tips

• Choose The Right Cut: Choose a boneless pork shoulder or pork butt for the best pulled pork. Because of the higher fat percentage of this type of cut, you'll have a juicier, more tender pulled pork.
• Wait To Trim The Fat: You can easily remove any excess fat off the pork after it cooks, so leave it on while in the Instant Pot to add more flavor.
• Sear Before: Searing the spice-rubbed meat beforehand will add flavor to the pulled pork.
• Keep The Liquid: Once you've shredded the pulled pork, return it to the Instant Pot and toss it with the reserved liquids to add even more flavor and juiciness back to the pork.

More Instant Pot Pulled Pork Recipes

Check out my Instant Pot Barbacoa Tacos or these other great recipes for another great recipe.

Print

Instant Pot Carolina Pulled Pork

A little spicy, a little sweet, but most importantly delicious, this Carolina Pulled Pork is one of the best BBQ pulled pork recipe I ever tried.

Course Dinner

Cuisine American

Keyword Carolina Pulled Pork

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Release pressure 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 472kcal

Author Lacey Baier

Equipment

• mixing bowl
• Instant Pot

Ingredients

• 4 lbs pork loin boneless or bone-in
• 2 teaspoon onion powder
• 1 ½ teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne powder
• ½ teaspoon dry mustard
• ½ teaspoon cumin
• 2 tablespoon coconut sugar
• 2 tbs olive oil
• 1 cups low sodium chicken broth
• 2 tablespoon apple cider vinegar
• 2 tablespoon white vinegar

Instructions

• Cut into 4 same size chunks.
• Add all dry ingredients to a large bowl and whisk together. Add pork chunks to rub mix and coat well.
• Add 2 tbs olive oil to Instant Pot and set to sauté. Once it indicates hot, add the pork, but do not crowd.
• Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
• Once pork is seared and removed from pot, press cancel and add ½ cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth and vinegars.
• Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.
• Remove pork to a large bowl and shred with 2 forks.

Video

Nutrition

Serving: 1cup | Calories: 472kcal | Carbohydrates: 6g | Protein: 69g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 191mg | Sodium: 953mg | Potassium: 1201mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 2.1mg

Ingredient Notes

Sweet Potatoes: I love adding mashed sweet potatoes to the pancake recipe, especially in the Fall. They add a depth of flavor and nutrients, and work perfectly in higher carb recipes, like pancakes and these sweet potato tortillas. Here are more sweet potato recipes! If you don't care for sweet potato, you can swap with pumpkin or butternut squash. You can also just use bananas, like in my banana protein pancakes.

Egg Whites: Because I'm really focused on increasing the total protein in this recipe, I swap whole eggs with egg whites. You could use whole eggs for more of a dense, fluffy pancake, however. These pancakes will balance nicely with the mashed sweet potatoes, which are already heavy.

Cinnamon: Sweet potatoes and cinnamon just go so well together. Plus, adding cinnamon will increase the sweetness factor of your pancakes. You can leave it out or replace it with nutmeg if you'd prefer.

Flaxseed Meal: I add a bit of flaxseed meal to increase the omega-3s in this recipe, and it also helps to thicken the pancakes given the absence of egg yolks.

Vanilla Protein: Ah, the protein powder is pretty helpful in increasing the total protein of the pancakes without adding a ton more egg whites. Be sure to choose a protein powder that tastes good by itself and has simple ingredients to make sure it helps improve your pancakes. For more help on protein powder check out my post on Protein Powder | The Ultimate Guide For Beginners.

How To Make Sweet Potato Protein Pancakes

I love how easy pancakes are to make and prep ahead. Here are the simple steps to follow to make these sweet potato protein pancakes:

1. Blend: Add all the ingredients, including the mashed sweet potatoes and protein powder, and except for the coconut oil to a blender and blend until very smooth.
2. Cook: Heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle. Cook the pancake for 2-4 minutes, until the edges begin to turn from shiny to dull and bubbles appear in the center of that pancake.
3. Flip: Flip using a spatula and cook for 2-3 minutes or until golden brown is cooked through.
4. Repeat: Repeat with the remaining batter.
5. Serve: Top with chopped raw pecans and drizzle with pure maple syrup.

This is basically how I make all my protein pancakes.

How To Prep Ahead

Prepping protein pancakes for an easy breakfast or snack has been a game changer. We often have these pancakes awaiting us in the fridge to simple be reheated and enjoyed. Because we have added the protein powder, it's a great high-protein snack during the week.

I'll set some time aside, and cook 20-30 pancakes. I use this square griddle pan to make four pancakes at a time.

PRO TIP: Allow the pancakes to cool to room temperature, uncovered, in the meal prep container before storing them in the fridge to reduce condensation.

How To Store

I store this sweet potato pancake recipe in my favorite bulk meal prep containers. These storage containers are great for more oversized items that don't need to be portioned out, but are helpful to make ahead -- like rice, sweet potatoes, or protein pancakes. See my full guide to meal prep containers for more info.

I've found these pancakes will store in the fridge for up to 5-6 days in a good air-tight container. Since we usually have 3 pancakes per serving, that means one bulk meal prep will last us about 3-4 days with multiple people taking out the pancakes.

To reheat the pancakes, microwave for 1-2 minutes to heat through. So easy!

More Protein Pancake Recipe Faves

As you can see, I love protein pancakes. Here are more for you to check out and enjoy.

Is there a better protein than carnitas? The combination of textures—soft, chewy, and crunchy—and the blend of cilantro and lime with the juicy, savory pork makes them perfect for tacos, burritos, bowls, quesadillas, and even meal prep.

When I make carnitas in our home, I always know they'll be a crowd-pleaser. They're impossible not to make delicious.

For the longest time, I'd make carnitas either using a slow cooker or by roasting the pork shoulder. Nowadays, to save time, I make these crispy carnitas in my Instant Pot because it's so much faster and just as flavorful.

There are a few steps that don't use the Instant Pot, which I'll share below. But, you're gonna want to make these Instant Pot Crispy Carnitas ASAP!

If you enjoyed Instant Pot Crispy Carnitas, then you'll enjoy Homemade Fajita Seasoning.

Ingredient Notes

Pork Shoulder: The best cut of pork for making carnitas in an instant pot is the pork shoulder, which is also referred to as a Boston butt or a Boston roast. If you don't see it in your store, I've found butchers are often unreasonably happy to cut it for you. I prefer using boneless pork for this Instant Pot crispy carnitas recipe because we'll be cutting it up to brown in sections, given the limited size of the Instant Pot.

Spice Rub: I make a spice rub for the pork using sea salt, black pepper, onion powder, garlic powder, and coconut sugar. This adds a ton of flavor to the overall carnitas, especially since we'll be searing the pork once we coat it in the spice rub.

Orange Juice and Chicken Broth: I use a combination of orange juice and low-sodium chicken broth to deglaze the Instant Pot once the pork has been browned. I find using a touch of orange juice adds a delicious tangy sweetness to the meat, and the chicken broth helps add the perfect touch of flavor. These could be substituted with water, but the flavor will be lessened.

Cilantro: Cilantro really makes the carnitas. I use fresh cilantro and chop the leaves once the stems are removed. You can swap it with Italian parsley if you do not care for cilantro.

Lime Juice: Fresh lime will add a delicious citrus vibe to the carnitas and help intensify the pork flavor, especially when combined with cilantro and sea salt. If you don't care for lime, you can use orange juice.

How To Make Carnitas

What makes these crispy carnitas so delicious is the little bit of extra love it takes to make them. Fortunately, though, it's still an easy recipe. Here's how to make carnitas in your Instant Pot:

1. Combine the spices to make the rub, and coat the pork butt well.
2. Turn the Instant Pot to saute, add oil, and brown the meat in different portions until golden brown. This step will add more flavor, so don't skip it.
3. Deglaze the pan with chicken broth and scrape up all those tasty bits.
4. Return the browned pork to the pot, and set the vent to sealing.
5. Pressure cook/manual on high pressure for 60 minutes. Then let the pressure release naturally for 20 minutes or until the pin drops.
6. Once the pork is perfectly fall-apart tender, transfer it to a large bowl or cutting board and shred it with 2 forks.
7. Place the shredded pork on a rimmed baking sheet and top with lime juice and sea salt.
8. Place under the broiler until meat is crispy on the edges, about 5 minutes, stirring occasionally.
9. Top meat with cilantro.
10. Enjoy!!

How To Make Carnitas Crispy

The trick to making carnitas crispy, especially out of an Instant Pot, is to add the additional step of broiling the shredded pork once it's been cooked. This process adds so much flavor to the pulled pork and is 100% worth it. Something magical happens in the broiler, I swear. An Instant Pot isn't equipped to do this one step, so finishing it off in the broiler is important.

Can I Use A Slow Cooker?

Yes, you can absolutely use a slow cooker to make crispy carnitas, though it will take longer. The other difference is you'll need to brown the meat in a separate skillet before adding it to the Instant Pot instead of browning it using the Saute function in the Instant Pot. Where the Instant Pot will take 60-80 minutes for the meat to be fully cooked and ready to broil and make crispy, the slow cooker will take 6-8 hours. Both methods are equally tasty.

Can I Use Frozen Pork?

Yes, this recipe can be made using frozen pork, but you wouldn't be able to sear the pork in the same way, which is a step that adds a lot of flavor. If using frozen pork, just skip the searing step and mix the spice rub directly into the orange juice before placing the frozen pork into the Instant Pot or Slow Cooker. You'll also need to increase the total cook time for thawing the pork.

Can It Be Frozen?

Carnitas freeze well and will maintain in the freezer for 2-3 months if stored properly. Store in an air-tight freezer-safe bag. We like to use these re-usable storage bags, which allow the pork to freeze and thaw easily.

Instant Pot Expert Tips

• Choose The Right Cut: Choose a boneless pork shoulder or pork butt for the best carnitas. Because of the higher fat percentage of this type of cut, you'll have a juicier, more tender pulled pork.
• Wait To Trim The Fat: You can easily remove any excess fat off the pork after it cooks, so leave it on while in the Instant Pot to add more flavor.
• Sear Before: Searing the spice-rubbed pork butt beforehand will add flavor to the pulled pork.
• Keep The Liquid: Once you've shredded the pulled pork, return it to the Instant Pot and toss it with the reserved liquids to add even more flavor and juiciness back to the pork.
• Don't Skip The Broiling Step: This will make the carnitas nice and crispy and add even more flavor to the meat.

More Pulled Pork Recipes

Carnitas isn't the only way to enjoy pulled pork. Check out these other ways to enjoy shredded pork in your next meal.

Growing up in California, I never really got much exposure to pulled pork or BBQ, for that matter. When I moved to Texas 15 or so years ago, I was more properly introduced to both, and I quickly found how much I enjoyed them.

What I love about BBQ shredded pork is how flavorful and juicy it always seems to be. It's hard to get wrong when you order it at a restaurant and even harder to mess up when you make it at home. Everyone in the family loves it, making it an easy go-to recipe.

I started making Instant Pot BBQ pulled pork when I realized how quickly I could make the shredded pork with a pressure cooker. Since pork butt or pork shoulder is a very forgiving cut of pork, it's extremely easy to toss into the Instant Pot and not worry if it will overcook.

Ingredient Notes

Pork: I prefer using boneless pork for this Instant Pot BBQ pulled pork recipe because we'll be cutting it up to brown in sections, given the limited size of the Instant Pot. The best cut for making pulled pork in an instant pot is the pork shoulder, which is also referred to as a Boston butt or a Boston roast. If you don't see it in your store, butchers are often happy to cut it for you.

BBQ Sauce: I make my homemade BBQ sauce for this recipe rather than buying one at the store. Most store-bought sauces are very high in added sugars, especially brown sugar, which isn't necessary to make a delicious BBQ sauce. Plus, making your own is easy. If you're looking to buy your own, look for one with minimal added sugars, and only ingredients you'd already have in your pantry. Of course, if you have extra Sweet BBQ sauce you've already made, you can use that, too.

How To Make Shredded Pork in an Instant Pot or Pressure Cooker

Fortunately, making pulled pork in an Instant Pot (or any Pressure Cooker) is easy and pretty much fail-proof. Here's how you do it:

1. Trim fat from pork roast and cut into four chunks of roughly equal size.
2. Create a dry rub for the pork, and coat the pork on all sides.
3. Set the Instant Pot to sauté, and, once hot, add the pork, to sear on all sides. Remove seared pork and set aside on a plate. Repeat with remaining pork pieces.
4. Add chicken broth to the pot, and deglaze the bottom of the pot to scrape up all the bits.
5. Add the remaining ingredients for the BBQ sauce, and cook until heated through.
6. Place the seared pork chunks directly into the liquid in the pot, spacing out as best possible.
7. Secure the lid and make sure the vent is set to "Sealing."
8. Pressure cook/manual on high pressure for 60 minutes.
9. Let the pressure release naturally for 20 minutes or until the pin drops.
10. Remove the pork and shred it with two forks to make the BBQ pulled pork.

If you're new to using Instant Pots, I recommend you check out my article on How To Use An Instant Pot.

Can It Be Made In A Slow Cooker?

This recipe can absolutely be adapted to make with a slow cooker. Instead of searing the pork in the Instant Pot, you would sear it in a skillet before adding it to a slow cooker. Then, you would cook on low for 6-7 hours or on high for 4-5 hours until the meat was ready to shred, as I do in my crock pot pulled pork recipe.

Can It Be Made With Frozen Pork?

Yes, this recipe can be made with frozen pork, but you wouldn't be able to sear the pork in the same way, which is a step that adds a lot of flavor. If using frozen pork, just skip the searing step, and mix the spice rub directly into the BBQ sauce before placing the frozen pork into the Instant Pot or Slow Cooker. You'll also need to increase the total cook time for thawing the pork.

Expert Tips

• Choose The Right Cut: Choose a boneless pork shoulder or pork butt for the best pulled pork. Because of the higher fat percentage of this type of cut, you'll have a juicier, more tender pulled pork.
• Wait To Trim The Fat: You can easily remove any excess fat off the pork after it cooks, so leave it on while in the Instant Pot to add more flavor.
• Sear Before: Searing the spice-rubbed meat beforehand will add flavor to the pulled pork.
• Keep The Liquid: Once you've shredded the pulled pork, return it to the Instant Pot and toss it with the reserved liquids to add even more flavor and juiciness back to the pork.

More Shredded Pork Recipes To Enjoy

Here are some of my favorite shredded pork recipes to try next.

Print

Instant Pot BBQ Pulled Pork

Made with a delicious and clean BBQ Sauce, this BBQ Pulled Pork is so flavorful, tasty, and delicious, you won’t even notice it’s healthy.

Course Dinner

Cuisine American

Keyword BBQ Pulled Pork

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Release pressure 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 475kcal

Author Lacey Baier

Equipment

• mixing bowl
• Instant Pot

Ingredients

For the Pulled Pork:

• 4 lbs pork loin, boneless or bone-in
• 2 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 2 tbs olive oil

For the BBQ Sauce:

• ½ cup low sodium chicken broth
• 1 clove garlic minced
• 4 oz can tomato sauce
• ¼ teaspoon granulated onion
• 1 tablespoon tomato paste
• 1 tablespoon molasses
• 1 tablespoon raw honey
• ½ tablespoon apple cider vinegar
• ⅛ teaspoon sea salt
• ⅛ teaspoon ground black pepper

Instructions

• Divide the pork into 4 similarly-sized chunks.
• Add all dry ingredients to a large bowl and whisk together. Add pork chunks to rub mix and coat well.
• Add 2 tbs olive oil to Instant Pot and set to sauté. Once it indicates hot, add the pork, but do not crowd.
• Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
• Once pork is seared and removed from pot, press cancel and add ½ cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining ingredients for the bbq sauce. Cook until heated through.
• Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.
• Then let pressure release naturally for 20 minutes or until pin drops.
• Remove pork to a large bowl and shred with 2 forks.

Video

Nutrition

Serving: 1cup | Calories: 475kcal | Carbohydrates: 8g | Protein: 69g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1100mg | Potassium: 1286mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 2.1mg | Calcium: 24mg | Iron: 2.1mg

One of my favorite childhood sandwiches was the PB&J. I just love the contrast of creamy peanut butter and fruit jam (my fave was always strawberry jam), all melded together between deliciously soft sliced bread.

Nowadays, while I still enjoy a PB&J every now and again, I wanted to find an easy way to experience those nostalgic flavors in a daily protein smoothie.

Plus, the amusing thing is you just need a few simple ingredients, and you've got the perfect protein smoothie.

Ingredient Notes

Almond Milk: You can use your milk of choice, but I prefer unsweetened almond milk. Look for any milk that has no added sugar and minimal ingredients. If the smoothie is too thick, you’ll also want to add a little bit more almond milk to loosen it. 

Frozen Strawberries: I prefer to use frozen strawberries for this protein smoothie, but you can also use fresh strawberries and just add ice when blending. You can also use other frozen berries. For example, I’ve used frozen blueberries, frozen blackberries, and frozen bananas. 

Vanilla Protein: To make this smoothie high-protein, I add a scoop of protein powder. When choosing a vanilla protein, look for minimal ingredients, no added sugars, and high-quality protein. (For help on protein powder, check out my post Protein Powder | The Ultimate Guide For Beginners)

Peanut Butter: Peanut butter is a very important ingredient in this PB&J smoothie. Look for peanut butter with no added ingredients other than peanuts and maybe a little sea salt. You want to avoid peanut butter that includes added palm oil, added sugars and like to make sure that you’re using a minimally processed peanut butter for your high-protein smoothie. If you’re allergic to peanut butter, you can replace it with almond butter, cashew butter, or sunflower seed butter. 

Pro Smoothie Tips

To avoid some common mistakes with your smoothie, check out my article on How To Make a Smoothie. Here are the basics:

• Start with liquid and end with the ice, if needed.
• Choose a high-quality blender that can blend well. I use a Vitamix.
• Don't add to much ice in the beginning. You can always add more ice, but it's hard to take away.
• If the PB&J protein smoothie is too thick, add a little almond milk to loosen it up.

One of the best things about the Fall is the combination of rich flavors that become more prominent everywhere. Yes, there's the whole pumpkin spice latte trend, but I prefer all the apples and cinnamon.

Every year as a child, my parents would take my brother and me to the County Fair in Ventura, California. I loved getting the sour green apples dipped in sweet, chewy caramel. I think this is also why I just love homemade applesauce, too. This Caramel Apple Protein Smoothie is a much healthier way for me to still enjoy those delicious flavors, but in a high-protein smoothie instead, just like my Pink Power Protein Smoothie and Pumpkin Cheesecake Protein Smoothie, Apple Crisp Protein Smoothie, sooooo good!

Ingredient Notes

Unsweetened Almond Milk: You can use any milk of choice, but I recommend looking for milk that has not been sweetened with added sugars.

Apple: The apple is very key to the flavor of this smoothie. If you like a sweeter apple, I'd recommend a honeycrisp. For a more sour apple, I'd recommend a granny smith. No need to remove the peel, either -- that adds texture and nutrients to the fruit smoothie.

Rolled Oats: Keep the rolled oats uncooked. For GF diets, make sure to find GF rolled oats to avoid any potential gluten cross-over. I use Quaker or Bob's Red Mill rolled oats most of the time. Avoid quick-cooking oats as they go through additional processing (more on the healthiest oatmeal).

Chia Seeds: Chia seeds are a nutritional powerhouse, as they add omega-3 fatty acids, protein, and fiber to your smoothie. Check out my article on the benefits of chia seeds.

Cinnamon: I love the addition of cinnamon to this smoothie, as it adds just the right amount of spice. Plus, adding cinnamon will make the entire smoothie taste sweeter without adding any additional sweetner.

Dates: Dates are the real stars in this smoothie, as they add a delicious, rich sweetness that can mimic even that of caramel. They also contain many beneficial nutrients, like copper, magnesium, and fiber. I recommend using pitted Medjool dates.

Protein Powder: I recommend using a minimally processed protein powder that is flavored vanilla. (For help on protein powder, check out my post Protein Powder | The Ultimate Guide For Beginners)

Pro Smoothie Tips

If you're new to smoothies, it can be easy to veer off and make a few simple mistakes that can take your smoothie from delicious to meh. I discuss more in my post on How To Make a Smoothie, but here are the basics:

• Choose a high-quality blender that can blend everything well. I've used my same Vitamix blender for the past five years for 1000s of smoothies, and it's such a game changer. While you don't need a Vitamix, having a high-speed blender that doesn't get caught up on ice will make a big difference in the smoothness of your smoothie.
• Start with the liquid and end with the ice.
• Don't add too much ice in the beginning. Blend first with just a little ice, and then add a little bit, then blend again. You can always add more ice, but it's hard to take to away.
• If the caramel apple protein smoothie is too thick, add a little almond milk to loosen it up.