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.
Servings: 8
Calories: 414
Equipment
Ingredients
- 4 pound boneless pork butt cut into 2" chunks
- 1 yellow onion sliced
- 1 cup chicken stock
- juice from 1 large orange
- juice from 3 limes
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
Instructions
- 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, 1 cup chicken stock, juice from 1 large orange, juice from 3 limes, 1 tablespoon dried oregano, 1 tablespoon kosher salt
- Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 35 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 35. After the 35 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. 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, then remove from the oven and toss. Keep broiling in 5 minute increments until you reach your desired level of crispiness. I love to do it for 15 minutes total of broiling time.
- 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.
Video
Notes
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.
Nutrition
Calories: 414 | Total Carbs: 5.9g | Protein: 56.7g | Fat: 18.5g | Fiber: 0.6g | Net Carbs: 5g