iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spinach and Feta Cooked Like Saag Paneer

Ingredients:
¼ cup plus 2 tablespoons ghee or olive oil, divided
2 tablespoons coriander seeds
2 green cardamom pods, or ¼ teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, diced into ½ -inch pieces
1 tablespoon roughly chopped fresh ginger
1 garlic clove, minced
1 pound fresh baby spinach (10 to 12 cups)
½ tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed
1 small Indian green chile or serrano chile, roughly chopped
1 teaspoon kosher salt
6 ounces feta cheese, cut into ½-inch cubes (a little over ½ cup)
1 teaspoon cumin seeds
¼ teaspoon asafetida (optional, but really great)
¼ teaspoon red chile powder

Instructions:
In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as—you don’t want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
Serve with rice or roti.
Tonnato Eggs

Ingredients:
12 large eggs
1 (6-oz.) can oil-packed tuna
2 oil-packed anchovy fillets
1/2 cup mayonnaise
2 Tbsp. fresh lemon juice
2 Tbsp. capers, drained, divided
1/2 tsp. kosher salt
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. salmon roe (optional)

Instructions:
Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3–4 minutes. Transfer to a paper-towel-lined plate and let cool.
Top eggs with crispy capers and salmon roe (if using).
Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.
Chickpea-Mushroom Burgers

Ingredients:
1/2 cup red or black quinoa, rinsed
Kosher salt
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 (14.5-oz.) cans chickpeas, rinsed, drained
1 tsp. garlic powder
1/2 tsp. smoked paprika
8 oz. crimini mushrooms, trimmed, cut into 1/4" pieces
1/4 cup tahini
1/4 cup white miso
1/4 cup oat flour or all-purpose flour
8 slices sharp cheddar or vegan cheese
Mayonnaise
mustard
hamburger buns
shredded iceberg lettuce
and sliced pickles (for serving; optional)

Instructions:
Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8–10 minutes. Drain well and let cool at least 10 minutes.
Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8–10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25–30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
Kimchi Soup With Tofu and Clams

Ingredients:
2 Tbsp. neutral oil (such as canola or grapeseed)
1 small onion, thinly sliced
6 garlic cloves, thinly sliced
1 lb. kimchi, juices reserved, thinly sliced
1 Tbsp. white miso
1/2 tsp. (or more) kosher salt
1 lb. littleneck clams (8–12), scrubbed
2 Tbsp. unsalted butter
1 lb. silken tofu, drained, cut into 1" pieces
2 scallions
white and light green parts only
thinly sliced

Instructions:
Heat oil in a 4–6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3–5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8–10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5–7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1–2 minutes. Taste and season with salt if needed.
Divide soup and clams among bowls. Top with scallions.
Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

Ingredients:
2 medium purple or green cabbages (4–5 lb. total; second cabbage optional)
2 tsp. (or more) kosher salt, divided
1 3/4 tsp. freshly ground black pepper, divided
2 (14.5-oz.) cans chickpeas, drained, rinsed
1 tsp. ground cumin
1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling
1 1/4 tsp. ground coriander, divided
1/2 loaf sourdough bread (about 1/2 lb.)
2 garlic cloves, finely grated, divided
2 tsp. Dijon mustard, divided
2 Tbsp. finely chopped parsley, plus whole leaves for serving
1/2 cup vegan or regular mayonnaise
2 Tbsp. (or more) fresh lemon juice

Instructions:
Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35–40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20–25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10–12 minutes.
Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.
Creamy Squash Risotto With Toasted Pepitas

Ingredients:
2 large butternut squash (about 4 1/2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbsp. white miso
1 tsp. smoked paprika
1/2 tsp. kosher salt
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 1/2 tsp. (or more) kosher salt, divided
2 cups arborio rice
1 cup dry white wine or hard or sweet cider
3/4 cup raw pumpkin seeds (pepitas)
2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes
2 tsp. finely grated orange zest
1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)
Orange wedges (for serving)

Instructions:
Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30–45 minutes. Set aside until cool enough to handle.
Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
Bring 8 cups water to a boil in a medium pot.
Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5–7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1–2 minutes.
Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1–2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3–5 minutes. Taste and add more salt if needed.
Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2–3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.
Winter Salad Hummus Bowls

Ingredients:
4–6 large eggs, 5 Tbsp. unseasoned rice vinegar, 1 Tbsp. honey, 1 Tbsp. tamari or soy sauce, 1/2 tsp. kosher salt, 1/4 cup extra-virgin olive oil, plus more for drizzling, 1 bunch curly kale, stems removed, torn into bite-size pieces, 1 lb. brussels sprouts, trimmed, thinly sliced, 1 cup store-bought or homemade hummus, 1 cup Seedy Power Sprinkle, Flaky sea salt

Instructions:
Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.
Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.
Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.
Ponche a Crème

Ingredients:
3 eggs, Zest of 1 lime, 18 ounces evaporated milk, 12 ounces sweetened condensed milk, 1 ½ cups white rum, ½ tsp. grated nutmeg, plus more for garnish, 2 tsps. Angostura bitters

Instructions:
Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
Serve immediately on the rocks with a dusting of nutmeg.
Seedy Power Sprinkle

Ingredients:
1 large egg white
2 Tbsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. Aleppo-style pepper (optional)
2 tsp. kosher salt
1 cup sunflower seeds
1/2 cup chia seeds
1/2 cup flaxseeds
1/2 cup raw sesame seeds

Instructions:
Whisk egg white, oil, honey, pepper (if using), salt, and 1 Tbsp. water in a medium bowl to combine. Add sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat. Let sit until liquid is absorbed, about 30 minutes.
Preheat oven to 325°F. Spread seed mixture in an even layer on a rimmed baking sheet. Bake, stirring very gently after 10 minutes to encourage the mixture to form small clusters, until golden brown and crisp, 20–25 minutes. Let cool.
Do Ahead: Sprinkle can be made 2 weeks ahead. Store in an airtight container at room temperature.
Salad Pasta

Ingredients:
1 (2.2-oz.) can oil-packed anchovy fillets
1 head of garlic, cloves separated, thinly sliced
3/4 cup extra-virgin olive oil
3/4 tsp. crushed red pepper flakes
1 lb. penne pasta
Kosher salt
3 Tbsp. cold unsalted butter
3 Tbsp. fresh lemon juice
1 head of radicchio, trimmed, quartered, leaves separated
1 (5-oz.) package baby arugula
1 cup basil leaves, torn if large
Freshly ground black pepper

Instructions:
Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6–8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper.
Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.
Martini-on-the-Rocks

Ingredients:
2 1⁄4 ounces gin or vodka, 3⁄4 ounce dry vermouth, Olives

Instructions:
Combine the liquid ingredients in a rocks glass filled with a few sizable pieces of ice. Stir briefly, about 5 seconds, to chill. Add an olive or two. Your work is done.
Oystertini

Ingredients:
2 ounces (60 ml) gin
1 raw oyster, liquor reserved
1 strip of lemon peel

Instructions:
Pour the gin and oyster liquor into a cocktail shaker filled with ice. Shake well and let sit for 30 seconds, or longer for a weaker drink.
Run the lemon peel around the rim of a martini glass. Strain the gin into the glass, then twist the peel over the glass to release a drop of lemon oil.
Drop in the oyster and serve.
Sakura Martini

Ingredients:
2 1⁄2 ounces Dassai 50 sake, 1 ounce Plymouth gin, 1⁄2 teaspoon Maraska maraschino liqueur, Cherry blossom

Instructions:
Combine the liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Garnish with a cherry blossom.
Allies Cocktail

Ingredients:
1 ounce dry gin, 1 ounce dry vermouth, 2 dashes kümmel

Instructions:
Combine the ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled cocktail glass.
Puritan Cocktail

Ingredients:
2 ounces Plymouth gin, 1 ounce Dolin dry vermouth, 2 teaspoons yellow Chartreuse, 1 dash orange bitters, Lemon twist

Instructions:
Combine the liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled cocktail glass. Express a lemon twist over the surface of the drink and drop it into the glass.
Tuxedo No. 2

Ingredients:
Absinthe rinse, 2 1⁄4 ounces Plymouth gin, 1⁄2 ounce Dolin dry vermouth, 1⁄4 ounce maraschino liqueur, 4 dashes orange bitters, Orange twist and cherry

Instructions:
Rinse a chilled cocktail glass with absinthe and discard the excess liquid. Combine the remaining liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into the waiting cocktail glass. Garnish with the orange twist and cherry.
Obituary Cocktail

Ingredients:
2 ounces gin, ¼ ounce dry vermouth, ¼ ounce absinthe

Instructions:
Combine all the ingredients except the lemon twist in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Express a lemon twist over the drink and drop into the glass.
Classic Dry Martini

Ingredients:
Cracked ice, 2 1/2 ounces London dry gin, such as Beefeater, 1/2 ounce dry vermouth, preferably Noilly Prat, Green olive for garnish

Instructions:
In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.
Chard-Wrapped Fish with Lemon and Olive

Ingredients:
2 lemons
⅓ cup pitted mixed olives, plus 12 whole pitted olives
4 tablespoons extra-virgin olive oil
3 cups cilantro leaves, finely chopped (about ¾ cup)
4 garlic cloves, finely minced (4 teaspoons)
1 teaspoon dried red pepper flakes
5 very large Swiss chard leaves (or more as needed), tough ends trimmed
1½ pounds skinless, center-cut white fish fillets, such as halibut or cod
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
1 small onion, diced
1½ tablespoons all-purpose flour
1½ cups chicken stock
½ cup yellow cherry tomatoes, halved
Rice
coucous
or other cooked grain

Instructions:
Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.
Chilaquiles With Bacon, Eggs, and Cheese

Ingredients:
1/2 lb. thick-cut bacon, cut into small pieces
6 garlic cloves, crushed, peeled
1 serrano chile, thinly sliced
1 (14.5-oz.) can pinto beans, drained, rinsed
2 cups jarred or homemade salsa verde, plus more for serving
8 cups thick tortilla chips, plus more
Kosher salt
4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
8 large eggs
1/4 cup cilantro leaves with tender stems
Hot sauce and lime wedges (for serving)

Instructions:
Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5–7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2–3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there—they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10–15 minutes.
Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.
Instant Pot Tequila Lime Carnitas

Ingredients:
2 1/2- to 3-pound boneless pork butt roast, cut into 3 or 4 large pieces
2 tablespoons chile-lime seasoning (like Tajín)
1/2 cup chicken or beef broth
1/4 cup 100% agave tequila
4 tablespoons fresh lime juice, divided
2 tablespoons avocado oil
Fine Himalayan pink salt
1/2 cup chopped fresh cilantro
1 teaspoon grated lime zest
2 small heads butter lettuce
Toppings
such as queso fresco
avocado
sour cream
and/or hot sauce

Instructions:
Rub the pork pieces evenly with the chile-lime seasoning. Place the pork in the Instant Pot. Add the broth, tequila, and 2 tablespoons of the lime juice.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize.
Using a slotted spoon, transfer the pork from the pot to a bowl. Use two forks to shred it into large bite-size pieces. Pour the cooking juices out of the pot into a separate bowl.
Wipe out the pot. Select SAUTÉ and when the pot is hot, add 1 tablespoon of the avocado oil. Add about half of the pork to the hot oil and cook, stirring occasionally, until the pork is browned and slightly crisp in some places, about 15 minutes. Remove the pork from the pot. Repeat with the remaining pork and 1 tablespoon avocado oil. Return all the pork to the pot and season to taste with salt. Select CANCEL.
Stir the cilantro, lime zest, and remaining 2 tablespoons lime juice into the pork. Skim the fat from the reserved cooking juices and add the cooking juices as desired to moisten the carnitas.
Serve the carnitas with butter lettuce leaves and desired toppings.