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Instant Pot Paleo & Keto Carnitas
READY IN:1hr 15mins
INGREDIENTS
2lbspork shoulder, cut into extra large cubes
1tablespoonextra virgin olive oil
1cupwater
1orange, halved
2limes, juiced
1jalapeno, seeded and diced
1onion, diced
2teaspoonskosher salt
3minced garlic cloves
1teaspoonpaprika
1teaspoondried parsley
1⁄2teaspoonblack pepper
1⁄2teaspoonground cumin
To Serve
tortillas or romaine lettuce
fresh cilantro (ribboned or minced)
lime wedge
onion (finely minced)
salsa
NUTRITION INFO
Serving Size: 1 (204) g
Servings Per Recipe:6
Calories: 406.4
Calories from Fat 266 g66 %
Total Fat 29.7 g45 %
Saturated Fat 9.8 g48 %
Cholesterol 107.3 mg 35 %
Sodium 877.1 mg 36 %
Total Carbohydrate7.7 g 2 %
Dietary Fiber 1.8 g7 %
Sugars 3.4 g13 %
Protein 26.8 g 53 %
DIRECTIONS
Pat meat dry and cut into large cubes.Season lightly with salt and freshly ground black pepper and set aside.
Set instant pot to Saute and heat olive oil.Add meat (working in batches if needed), and sear for 3 to 5 minutes on each side until browned.Press cancel to turn off heat.
Add in remaining ingredients, squeezing orange into the mix before adding it inchesYes, you want the whole orange in the mix.Toss to combine.
Lock lid in place, close pressure valve and press Meat.Adjust cooking time for 30 minutes and cook.Allow pressure to release naturally (roughly 20 minutes).Remove lid and shred meat with two forks (in the instant or a tray).
For crispy carnitas:Turn on the oven broiler while carnitas are cooking.Once meat is shredded, transfer to a baking tray along with some of the juice and broil for 3 to 6 minutes until the edges begin to brown and crisp.