(Instant Pot!) Paleo & Keto Carnitas

These instant pot keto carnitas are the speedy (and easy!) version of this stellar Mexican dish. Ridiculously tasty and tender for the ultimate tacos!

Course Main, Meat

Cuisine Mexican

Keyword instant pot carnitas, keto carnitas, paleo carnitas, slow cooker carnitas

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 272kcal

Ingredients

1 kg pork shoulder cut into large cubes
1 tablespoon extra virgin olive oil
240 ml water
1 orange halved
2 limes juice of
1 jalapeño seeded and diced
1 onion diced
2 teaspoons kosher salt
3 cloves garlic minced
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon black pepper freshly ground
1/2 teaspoon ground cumin

Serving suggestions

our (15 min!) keto tortillas or romaine lettuce
fresh cilantro ribboned or minced
lime wedges plenty!
onion finely minced
salsas of choice

Metric - US Cups

Instructions

Pat meat dry and cut into large cubes. Season lightly with salt and freshly ground pepper. Set aside.
Set instant pot to Sauté and heat up olive oil, add meat (working in batches as needed) and sear meat for 3 to 5 minutes on each side until browned. Press Cancel to turn off the heat.
Add in all the remaining ingredients, squeezing the orange into the mix before adding it in (yes, you want the whole orange in the mix!). Toss to combine.
Lock lid in place, close pressure valve and press Meat. Adjust cooking time for 30 minutes and cook. Allow pressure to release naturally (roughly 20 minutes). Remove lid and shred meat with two forks (in the instant pot itself or a tray).

For crispy carnitas

Turn on oven broiler while carnitas are cooking. Once meat is shredded, transfer to a baking tray, along with some juice, and broil for 3-6 minutes until the edges begin to brown and crisp up.
Serve right away with desired toppings (limes are non-negotiable!).

Notes

And if you haven't got an instant pot yet (I got mine for Christmas and have fallen head over heels in love!), you can also use your slow cooker. Just omit the water and cook on low for 6 hours.

Please keep in mind that nutrition facts for this recipe can vary widely. But, think anywhere from 1-3g net carbs per serving is a good rule of thumb.

Nutrition

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