Instant Pot Carnitas
Equipment
Ingredients
- 1 T avocado oil or healthy cooking fat
- 2 lbs Boston butt or pork shoulder
- 2 t sea salt
- ½ t ground black pepper
- 1 orange halved
- 1 cup water
- 2 limes juiced
- 1 jalapeno seeded and diced
- 1½ t onion powder
- 3 cloves garlic minced
- 1 t paprika
- 1 t dried parsley
- ½ t cumin
- Optional: fresh cilantro leaves lime wedges, chopped onion
Instructions
- Cut the pork into 3 or 4 chunks. Season with salt and pepper, and set aside.
- Select “saute” on the Instant Pot and heat the oil until hot, but not smoking. Add the pork in batches as needed, and sear 3–5 minutes on each side until browned. Press “Cancel.”
- Add all the meat back to the Instant Pot, and squeeze in the orange juice. Add the orange rind to the pot along with the water, lime juice, jalapeno, onion powder, garlic, paprika, parsley, and cumin. Stir to combine the ingredients.
- Secure the Instant Pot lid and move the vent knob to the sealed position. Select “Meat” or “Manual” and cook for 30 minutes on high pressure. When the cooking time is done, let the pressure release naturally.
- Remove the lid and shred the pork with 2 forks.
- Serve with desired toppings or make carnitas tacos with Keto Tortillas (recipe page 15)
- Optional: For crispy carnitas, place the shredded pork on a baking tray with a few tablespoons of sauce and broil in the oven for 3–5 minutes until the edges start to brown and crisp.
Nutrition
Calories: 243kcalCarbohydrates: 6gProtein: 29gFat: 10g
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