Whole30 + Keto Instant Pot Carnitas

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil can be more budget-friendly.

In your instant pot, add cubed pork butt + raw onion. Pour over the chicken stock, orange juice, lime juice, oregano, salt, pepper + bay leaves. Stir to combine. Close with the lid, and make sure the vent is at SEALING.

Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 35 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 35. After the 35 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.

Set your oven to BROIL.

Gently remove all the carnitas and cooked onions, transferring them to a rimmed baking sheet. Shred the carnitas using 2 forks. Pour 1 a cup of the cooking liquid from the instant pot over the carnitas.

BROIL the carnitas for 5 minutes, then remove from the oven and toss. Keep broiling in 5 minute increments until you reach your desired level of crispiness. I love to do it for 15 minutes total of broiling time.

Serve warm topped with chopped cilantro. Delicious in burrito/taco bowls with fajita veggies, cauliflower rice, guacamole + salsa. Can also serve as tacos or as a salad.

Will keep in an airtight container for 5 days, or frozen for 6 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary