romaine lettuce(or sub tortillas or other sturdy lettuce)
Prep garlic as noted. Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
Prepare any optional toppings/serving items to have them ready for when the chicken is finished cooking.
For the Instant Pot:
Place chicken in the Instant Pot and add in the garlic. Pour the carnitas sauce all over the chicken and toss to coat.
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 25 minutes at high pressure. Once the time is up, carefully quick release the pressure manually.
For the slow cooker:
Place chicken in the slow cooker and pour the carnitas sauce all over the chicken.
Place lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
When the chicken has finished cooking in either the Instant pot or slow cooker, remove the lid and shred the chicken with two forks.
Serve chicken carnitas in bowls, lettuce wedges or tortillas with your favorite toppings.
Optional step for crispy chicken carnitas:
Set your oven to broil.
After shredding the chicken, use a spoon to remove the chicken from the instant pot or slow cooker and place on a large sheet pan. Pour or spoon the juices from the instant pot or slow cooker over the chicken in the sheet pan.
Place in the oven to broil for 7-10 minutes, until the chicken begins to develop some brown and crispy edges. Remove the chicken halfway through and mix it up with a spoon or tongs to help coat all of the chicken with the juices.
Watch the chicken carefully under the broiler and cook to your preference.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the optional topping for this recipe. See our full nutrition information disclosure here.