Instant Pot Carnitas (Paleo, Whole30 + Keto)

4.78 from 22 votes
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 214kcal
Author: Justin + Erica Winn
These Paleo and Whole30 Instant Pot carnitas have me making all the heart eyes! All of them. So so yummy and the pork comes out super tender, juicy and flavorful! Even if you aren't trying to eat Paleo, Whole30 or gluten-free, you'll still go crazy over these Instant Pot pork carnitas.
Print Recipe

Ingredients

  • 3 lbs pork shoulder or butt, cut into 2 inch cubes
  • 1 medium onion, diced
  • 6 cloves garlic, peeled and smashed
  • 3/4 cup fresh squeezed orange juice (about 2 oranges)
  • 1/4 cup fresh squeezed lime juice (about 2 limes)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tsp oregano (fresh or dried)
  • 2 tsp salt
  • 1 tsp chipotle powder
  • 2 tbsp ghee (or other cooking oil)

For topping/serving:

  • romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
  • cilantro
  • avocado
  • jalapenos, sliced
  • lime wedges

Instructions

  • Cut pork into cubes and set aside. Prep onion and garlic as noted.
  • Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
  • Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.
  • Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.
  • Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
  • Manually release any remaining pressure and remove the lid. Shred the pork with two forks.
  • Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

Optional step (for crispy carnitas):

  • Set your oven to broil.
  • After shredding the pork, use a slotted spoon to remove the pork and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the pork in the sheet pan.
  • Place in the oven to broil for 6-8 minutes, until the pork begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
  • Alternatively, you can simply transfer some of the pork to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the pork leftovers from the fridge.

Notes

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here

Nutrition

Calories: 214kcal | Carbohydrates: 6g | Protein: 21g | Fat: 11g | Saturated Fat: 4g