Keto Instant Pot Carnitas

These crispy and delicious Keto Instant Pot Carnitas recipe is the best pulled pork recipe you'll ever make! Super easy to make and in the pressure cooker and then broiled in the oven, this carnitas recipe is flavourful, tender, and juicy.

Course dinner

Cuisine American, Mexican

Keyword carnitas, instant pot carnitas, keto carnitas

Prep Time 10

Cook Time 40

Natural release 15

Total Time 1 5

Servings people

Calories 399kcal

Author Olivia Ribas

Ingredients

1.5 cups chicken broth
juice from 1 lime
1 tsp cumin
½ tsp chilli powder
1 teaspoon dried oregano
Salt and black pepper to taste
3.4 lb pork shoulder - cut into 2″ chunks You can buy a hormone + antibiotic free pork shoulder from ButcherBox, which I highly recommend!
2 cups red onions - chopped
1 tbsp garlic clove - minced
2 bay leaves

US Customary - Metric

Instructions

In a large measuring cup, add the chicken stock, lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
Place the pork shoulder chunks, onions and garlic in the Instant Pot.
Pour over the chicken broth mixture and add in the bay leaves.
Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
Do a natural release pressure for 15 minutes.
Remove all the carnitas and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top.
Broil the meat for 10 minutes, stirring the pork after 5 minutes.

Video

Notes

Click HERE to watch the web story.
Allowing for a natural release helps keep the pork moist and juicy.
Add liquid smoke or diced chipotle pepper into the adobo sauce to make the carnitas tastes more smoky.
If you do not want to broil the carnitas to crisp them up, you can do so in a skillet.
To store: store the leftover carnitas (and the sauce) in an airtight container for up to 5 days in the fridge.
To reheat: reheat the carnitas in the oven or in the microwave if you're in a hurry. Make sure to reheat with the liquid so the meat stays moist.
To freeze: you can freeze this recipe before or after cooking. It will keep for up to 4 months. Simply thaw before cooking or reheating.

Nutrition