Tender and juicy shredded pork made in the Instant Pot, crisped under the broiler and served Mexican style with Pico de Gallo, fresh avocado, cilantro and a squeeze of fresh lime!
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I take a pork shoulder, cut into large chunks and pressure cook it in my Instant Pot until it’s falling apart and tender! If you don’t have an Instant Pot, you can use any pressure cooker to make this recipe. Flavored with citrus zest and juice, warm Mexican inspired spices, garlic, onion and jalapeño pepper, this pork tastes amazing!
After pressure cooking it, I shred it and crisp it under the broiler for a few minutes to finish it off.
I use romaine lettuce leaves, and topped with my Pico de Gallo, diced avocado, sour cream and a squeeze of lime. This recipe takes a few steps to make, but it’s so worth it!
How to Make Instant Pot Pork Carnitas
4 pound boneless pork shoulder, trimmed and cut into large chunks
1/2 onion, diced
4 garlic cloves, diced
1 jalapeño pepper, seeds and rib removed, finely diced
zest and juice of 1 large orange
juice and zest of 3 limes
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1 dried bay leaf
salt and pepper to taste
Set your Instant Pot to the sauté setting.
Add the olive oil to the pot and sear each side of the pork, remove and set aside.
Add in the onions, salt and pepper, then sauté for about 2 minutes, then add in the garlic and continue sautéing for another 20 seconds.
Next, add in the cumin, oregano, smoked paprika and allow to toast while stirring for about 10 seconds.
Stir in the chicken stock to deglaze the pot and scrape up the brown bits of flavor.
Then stir in the lime and orange juice and zest and jalapeño pepper.
Add the pork back in and place the bay leaf on top. Lock the lid in place and set the valve to sealing.
Turn the pressure cook/manual setting to high pressure for 90 minutes, then allow it to release the pressure naturally.
If you’re pressed for time, you can quick release after 5-10 minutes.
Remove the pork and pull apart.
You will not need a knife, it will fall apart easily!
Place the shredded pork on a baking sheet in one single layer, pour some of the juices over the top and broil for 5-7 minutes or until the meat crisps up to your liking.
You don’t want to crowd the pan, otherwise it will steam instead of crisping up. Keep a close eye on it, because it can go from crispy to burnt very quickly!
Serve with a generous squeeze of lime in a Keto friendly tortilla, or lettuce cup. Garnish with Pico de Gallo, avocado, sour cream and fresh chopped cilantro.
Store leftovers in the fridge for a few days or freeze.
Not a fan of lettuce wraps? You can serve in these homemade Keto Tortillas instead!
The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
More Keto and Low Carb Instant Pot recipes…
Instant Pot Pork Carnitas – Keto and Low Carb