This mouthwatering instant pot carnitas recipe is perfect for those following a keto or low-carb diet. With only 1.9g of net carbs per serving, you can enjoy classic Mexican flavors without the guilt.
What Makes These Carnitas So Special?
Buttery, Garlicky, Full-Flavored Pork
The pork shoulder is first marinated overnight in a zesty blend of lime, jalapeños, oregano, and other spices to infuse it with maximum flavor. Then it cooks up melt-in-your-mouth tender in the instant pot.
Versatile and Customizable
Shred up these carnitas to top salads, make tacos, fill burritos or enjoy on their own! The reduced cooking liquid transforms into a rich, flavorful sauce.
Nutritious and Satisfying With 43g of protein per serving, this recipe will keep you feeling full and energized. It’s also packed with bone-strengthening calcium and iron.
This dish brings all the textures and flavors of classic carnitas to your keto lifestyle. Keep reading for the full recipe!
Frequently Asked Questions
What cut of pork works best? Pork shoulder, also called Boston butt, becomes very tender when cooked low and slow. Make sure to remove netting or string before cooking.
Can I use a slow cooker instead? Absolutely! Cook for 8-10 hours on low if using a slow cooker.
How should I store leftover carnitas? Store shredded carnitas in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently before serving.
What should I serve with the carnitas? Try our easy Mexican cauliflower rice or make carnitas tacos or burritos. Top salads or enjoy on its own!
Shredded Pork Carnitas
Notes
Store shredded pork carnitas in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Ingredients
- 2.2 kg pork shoulder (boneless)
- 60 g salted butter
- 30 ml olive oil
- 1 small onion (diced)
- 2 limes (zest and juice)
- 2 large jalapeños (sliced)
- 2 tablespoons erythritol
- 1 teaspoon dried oregano
- 5 g salt
- 1 teaspoon pepper
- 4 cloves garlic (crushed)
- 2 cups chicken broth
Instructions
- Remove the string or netting from the pork. Unroll and make deep cuts in the meat to marinate and cook evenly.
- Rub the pork with the oregano, erythritol, salt, pepper and olive oil and marinate for at least 3 hours, or overnight for best results.
- Set your instant pot to sauté mode, add the butter, onion, jalapenos and garlic. Sauté until the onion starts to turn translucent.
- Add the lime juice, zest and chicken broth, followed by the marinated pork. Keep the skin and fat on top.
- Place the lid on your instant pot and set on high pressure for 2 hours.
- After the 2 hours is up, use the natural release technique before removing the lid.
- Carefully remove the pork, it will be very tender and will come off easily. It is recommended to use tongs in each hand or a sturdy spider utensil to pull it out.
- Place the pork on a baking sheet and shred the meat with the tongs or a pair of forks.
- Turn the heat back to high and reduce the cooking juices to about 2 cups. Pour the reduced juices over the shredded pork.
- To serve the carnitas, heat 1 tablespoon of olive oil in a nonstick skillet over medium to high heat. Add the pork to the skillet and gently press down.
- Cook until pork is as crispy as desired.
Nutrition Facts
Shredded Pork Carnitas
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 602 | |
| % Daily Value* | ||
| Total Fat 45.8g | 69.2% | |
| Saturated Fat 17.3g | 85% | |
| Trans Fat | ||
| Cholesterol 176mg | 58.7% | |
| Sodium 444mg | 18.5% | |
| Total Carbohydrate 2.5g | 0.7% | |
| Dietary Fiber 0.6g | 0% | |
| Sugars 0.7g | ||
| Protein 43.1g | ||
| Vitamin A | Vitamin C | |
| Calcium 58mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Keto En Casa
