Go Back Email Link
+ servings
Print Recipe
5 from 71 ratings

Keto Instant Pot Carnitas

This Keto Instant Pot Carnitas Recipe is instant pot Mexican pulled pork made in the instant pot, then broiled to get crispy and caramelized.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Low Lactose
Servings: 8
Calories: 414
Author: Natalie


  • 4 pound boneless pork butt cut into 2" chunks
  • 1 yellow onion sliced
  • 2 cups chicken stock
  • juice from 1 orange
  • juice from 2 or 3 limes
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 2 bay leaves (optional)


  • In your instant pot, add cubed pork butt + raw onion. Pour over the chicken stock, orange juice, lime juice, oregano, salt, pepper + bay leaves. Stir to combine. Close with the lid, and make sure the vent is at SEALING.
    4 pound boneless pork butt, 1 yellow onion, 2 cups chicken stock, juice from 1 orange, juice from 2 or 3 limes, 1 tablespoon dried oregano, 1 tablespoon kosher salt, 2 bay leaves (optional)
  • Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 30 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 30. After the 30 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
  • Set your oven to BROIL.
  • Gently remove all the carnitas and cooked onions, transferring them to a rimmed baking sheet. Discard the bay leaves. Shred the carnitas using 2 forks. Pour 1 a cup of the cooking liquid from the instant pot over the carnitas.
  • BROIL the carnitas for 5 minutes, until crispy. If I have time, I like to turn the carnitas 3 or 4 times and keep broiling in 5 minute increments. This really caramelizes the fat and gives it the most amazing texture and flavor.
  • Serve warm topped with chopped cilantro. Delicious in burrito/taco bowls with fajita veggies, cauliflower rice, guacamole + salsa. Can also serve as tacos or as a salad.
  • Will keep in an airtight container for 5 days, or frozen for 6 months.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.



Slow Cooker: You can also make these in the slow cooker. Here is my slow cooker carnitas recipe.
Pork: I prefer pork butt, but you could also use pork shoulder. If you have bone in pork butt, just cut around the bone, then throw it in to the instant pot. The bone will add even more flavor!
Onion: I use yellow onion, but you could use white or red.
Crisping: You don’t have to crisp them in the oven, but highly recommend you do!
Freezing: You can freeze after shredding the carnitas, BEFORE broiling them. Will keep in the freezer for at least 6 months.
Reheating: I love to reheat the carnitas by broiling again on rimmed baking sheet, or crisping up in a cast iron skillet with a little avocado oil. You could microwave, but they lose their crispiness.
Beef: If you want to make something similar with beef, try my barbacoa recipe.


Calories: 414 | Total Carbs: 5.9g | Protein: 56.7g | Fat: 18.5g | Fiber: 0.6g | Net Carbs: 5g