Instant Pot Carnitas #paleo #keto

Instant Pot Carnitas #paleo #keto

These Paleo and Whole30 Instant Pot carnitas make them make all the heart eyes! Every one of them. Not terrible, but not great either yummy and the pork turns out very delicate, succulent and delightful! Regardless of whether you aren't attempting to eat Paleo, Whole30 or sans gluten, you'll go insane over these Instant Pot pork carnitas. They are THAT GOOD! For reals.

Our tip for truly understanding that fork delicate, self-destruct surface you need in carnitas, is to initially 3D shape your dish. Cut it up into progressively sensible pieces. At that point, utilize the sauté work on your Instant Pot to secure the juices before you weight cook your dish. The full guidelines are obviously in the formula underneath, however these two hints will absolutely be a distinct advantage for cooking with your Instant Pot on the off chance that you aren't now utilizing them!

My preferred part about these Instant Pot carnitas is the blend of citrus (lime and orange) with exquisite seasonings. The chipotle powder truly includes a little smoky scrumptiousness and a trace of zest. Zest ain't your thing? You could utilize smoked paprika instead of the chipotle powder on the off chance that you need to stay away from the zest all together. However, you're going to adore the rich and smoky flavors!

Also try our recipe Healthy Instant Pot Mongolian Beef

Instant Pot Carnitas #paleo #keto

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.


  • 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


  1. Cut pork into cubes and set aside. Prep onion and garlic as noted.
  2. Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
  3. 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.
  4. Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.
  5. 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.
  6. Manually release any remaining pressure and remove the lid. Shred the pork with two forks.
  7. Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

Optional step (for crispy carnitas):

  1. Set your oven to broil.
  2. 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.
  3. 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.
  4. 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.

Read more our recipe : Butternut Squash & White Bean Chili

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