These instant pot paleo and keto carnitas are the speedy (and easy!) version of this stellar Mexican dish. Ridiculously tasty and tender for the ultimate tacos!
(Instant Pot!) Paleo & Keto Carnitas
You might not know this, but traditional Mexican carnitas are pork slow-fried in lard. But let’s face it, this is not the easiest process for the average home cook! So I’ll leave those for the taquerias, and use our instant pot to make us some (ultra speedy!) and ridiculously tender and tasty carnitas.
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.
But whatever you do, I cannot recommend whipping up a batch of our (15 min!) keto tortillas enough. A true match made in heaven!
My Top Tips
I cannot recommend enough that you take the time to sear the meat, rather than just adding everything together to your instant pot (or slow cooker).
These extra 5-10 minutes of prep will give you 100000x more flavor, so repeat after me: sear your meats!
Another great tip I learned from a mom’s friend is to squeeze an orange and add the actual orange in to the mix. It’s a bit more subtle than orange zest, but gives you just the right amount of tang!
Suggestion numero uno, our grain free keto tortillas. And if whole30 (or keeping it light on keto), go for a romaine lettuce taco. The freshness of the lettuce goes beautifully with the carnitas, and it’s definitely our top choice once temperatures begin to rise!
Additionally, (traditional Mexican) carnitas are garnished with a myriad of toppings. Anything from salsa verde (or roja), to minced onions, pickled jalapeños, chile habanero, fresh cilantro… i.e. you’ve got options.
Just whatever you do, don’t forget the limes!
(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!
- 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
- our (15 min!) keto tortillas or romaine lettuce
- fresh cilantro ribboned or minced
- lime wedges plenty!
- onion finely minced
- salsas of choice
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!).
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.