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Instant Pot Pork Carnitas – Keto and Low Carb Recipe

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This recipe for Instant Pot Pork Carnitas – Keto and Low Carb is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS

4 pound boneless pork shoulder trimmed and cut into large chunks
1/2 cup chicken stock see my recipe
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
olive oil
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
I have used crock pot on this recipe. It's very good!!!!

 

 

 

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