Instant Pot Carnitas (Whole30, Low Carb)

I’ve perfected a Whole30-friendly and low carb porktastic Instant Pot Carnitas recipe that will rival what you’d order at your favorite taqueria! It’s so simple and delicious that you’ll make homemade carnitas all the time!

Fast and hearty carnitas at home!

Our family always craves this tender Mexican shredded pork, particularly once it’s crisped up in a hot skillet. Whenever we go out for tacos, carnitas is our filling of choice.

At home, I’ve tried to pass off crisped-up Instant Pot (Pressure Cooker) Kalua Pig (or Slow Cooker Kalua Pig) as carnitas, but apparently, I didn’t raise no dummies.

My kids will happily gobble up the crispy, tender pork, but both of them will occasionally remark that the flavors just aren’t the same. “This is good kalua pig, mom. But it’s not carnitas!” They know that carnitas has a deeper, richer flavor profile—even if they don’t know exactly what goes in the recipe. Luckily, I rolled up my sleeves and came up with this easy and authentic recipe for home cooks!

What is carnitas?

Carnitas is a traditional Mexican dish that consists of pork shoulder (a.k.a. pork butt) cooked with onions, garlic, oregano, orange, and warming spices like cumin—so yeah, it’s a little more complex than Kalua Pig. Typically, the pork is slowly braised on the stovetop or oven, but I’ve come up with a faster and just as tasty method with an Instant Pot! (Psst! This is my current favorite Instant Pot model.)

Can you use another protein?

Although carnitas is normally a pork dish, you can a different protein if you don’t eat pork. In fact, my third cookbook, Nom Nom Paleo: Let’s Go! has a fabulous duck carnitas recipe for folks who don’t eat pork!

If you do want to change up the protein, I wouldn’t use anything too lean because you don’t want to choke down dry and powdery meat.

You can use boneless and skinless chicken thighs—just make sure to decrease the cooking time to 10 minutes under high pressure.

If you want to substitute beef, the best options are cubed chuck roast, boneless short ribs, or brisket and you can follow the recipe exactly the same.

Can you cook this in a slow cooker or crock pot?

Yes! Cook the carnitas on low for 8 to 10 hours or until the meat is easily shreddable with two forks.

How to make Instant Pot Carnitas

Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.

Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano.

Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.

Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter.

Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf. 

Cut the bald orange in half and juice it.

Pour the orange juice into the Instant Pot insert…

…and stir to distribute.

Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the “Sealing” position. Press the  “Manual” button or “Pressure Cook” and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes).

If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf.

Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 4 months).

Me? I prefer to eat crispy carnitas, so I always scoop up the cooked pork with a slotted spoon and fry up the meat in a cast iron skillet until there are crunchy bits, before serving on lettuce leaves (or grain-free tortillas) and piled high with taco toppings.

How to fry up crispy carnitas

On the stovetop

Heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat. Grab the pork out of the fridge and dig out the pieces of carnitas.

Shred the meat up with your fingers.

Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.

In the oven

Heat up the broiler on high with the oven rack six inches from the heating element. Place the shredded carnitas in a single layer in a rimmed baking sheet and pop under the broiler for about 4 to 8 minutes or until shredded pork has golden crispy edges.

How to serve the carnitas

While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.

Last but not least, grab your plate and assemble your own delicious tacos!

What are some good side dishes?

• Mexican Cauliflower Rice
• Mexican Watermelon Salad
• Mexican Rice + Refried beans or whole black beans (not paleo, but eat ’em if you tolerate them!)

How to save leftovers

The leftover carnitas can be stored in the leftover liquid in the refrigerator in an airtight container in the refrigerator for up to four days or in the freezer for up to 4 months. If you freeze the leftovers, make sure to thaw the pork in the fridge overnight so reheating is a breeze.

When I want to reheat the carnitas, I discard the fat cap and dig out the pieces of meat and throw them in a hot skillet. The reserved cooking liquid can also be a tasty base for soups and sauces!

How to use leftover carnitas

• Sprinkle it on a big green salad, cauliflower rice burrito bowls, or a bowl of vegetable soup!
• Tuck it in frittatas, quesadillas, nachos, scrambles, or omelets!
• Add it to a cauliflower fried rice dish or simple stir fry!
• Use it as the filling for Egg Foo Young, Paleo Meat Pies, or burritos (Siete now has grain-free burrito sized tortillas!)