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This Easy Keto Pork Carnitas (Instant Pot and Slow Cooker) recipe creates the juiciest, most flavorful carnitas you can make while staying low-carb. Even if you aren't on the keto diet, this carnitas recipe is a MUST-make!
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Hey, y'all! I am super happy to bring you this Easy Keto Pork Carnitas recipe!!
If you have been a reader for more than a minute you know that I love, love, lurvvvvvvv, Mexican food. From helping out in the kitchen with my Mexican babysitter as a little girl, to living in Southern California most of my life until moving to the PNW in 2006, I swear Mexican food is in my blood!
Then I went keto in 2018 and had to rethink the whole situation.
Can you eat Mexican food on the keto diet?
I was sad to think that all of my faves were off-limits.
But my cravings led me to start working on creating those favorites in a new way so I could live la vida low carb AND enjoy them.
While certain things like refried beans are a no-go, SO many other dishes are easily recreated using low carb ingredients that really make you feel like you aren't missing a thing.
Things like Keto Flour Tortillas, Keto Mexican Shredded Beef, or this Keto Albondigas (Meatball) Soup, and Keto Pork Pozole Verde.
In all of those recipes, I swapped out the high-carb traditional ingredients like bread crumbs, white flour, or hominy, for healthier, low carb ingredients.
I even created my own Mexican Seasoning Blend because those packaged seasonings can contain some pretty suspect ingredients like sugar, cornstarch, canola oil, and maltodextrin…ingredients that are a no-no when you are eating low carb, and honestly, they are NOT even necessary.
So that brings me back to this recipe.
I got together low carb ingredients so I could enjoy one of my favorite Mexican dishes.
On Sundays, I used to love to eat 2 things. Menudo and Carnitas.
I have yet to try to make my own version of Menudo. To be honest, I am a little gun-shy about working with tripe, but carnitas were at the top of my list of must-make foods!
Once I dialed in the ingredients needed, I knew I wanted to make it as easy as possible. I used to make mine in a pot, on the stove, cooking for hours. But who wants to slave over a stove?
Not me!
So into the slow cooker, it went, and it was glorious.
Then I got an Instant Pot and a whole new world opened up to me!
I love it! I will admit, it took me a little bit to get into the swing of using it, a bit of a learning curve I guess. But, once I got comfortable with it, I wanted to cook E V E R Y T H I N G in it!!
If you haven't gotten one I highly suggest you invest in one, it will change your life, I SWEAR!
In This Post
🥘Ingredients
These are the ingredients necessary to make Easy Keto Pork Carnitas.
- Garlic
- Mexican spice blend
- Hot sauce
- Lime juice and zest
- Orange juice
- Modelo Negra or chicken bone broth
- Pork shoulder
- Pink sea salt
- Fresh cracked black pepper
- Avocado oil
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Easy Keto Pork Carnitas. You will find the full directions in the recipe card at the bottom of the post.
In a medium bowl, combine the garlic, Mexican seasoning blend, lime juice and zest, orange juice, and beer. Set aside.
Set the Instant pot to saute and add the avocado, or olive oil, to the pot followed by half of the pork, and sear, turning every 45-60 seconds or so until the pork is browned on all sides.
Pour in the sauce, and toss briefly to combine with the pork.
Line a baking sheet with aluminum foil. With a slotted spoon, place the shredded meat on the baking sheet and pour 1/3rd of the sauce over the top.
Substitutions
- Pork - instead of pork you can use chicken or beef.
- Beer - you can use chicken bone broth or water instead of beer. Just be aware that it will not be as flavorful.
🍽Equipment
This is the equipment you will need to make Easy Keto Pork Carnitas.
- Measuring cups and spoons set
- medium mixing bowl
- 6 quart Instant Pot
- meat shredders
- Baking sheet
- tongs
Storage
Store the leftover Keto Pork Carnitas in an airtight container in the refrigerator for 3 to 4 days.
You can freeze the carnitas for up to 6 months.
💭Top tip
Please do NOT skip the broiling step. It adds not only texture but extra flavor to these Easy Keto Pork Carnitas.
FAQ about Easy Keto Pork Carnitas
Well, yes and no. No, it is not necessary to sear the meat to achieve the pulled pork texture you want. BUT I will tell you that that extra 5 to 10 minutes will give you WAY more flavor than what you will get without it. I feel it is time well spent.
Again, yes and no. Traditionally carnitas will have crispy edges from frying the meat in lard and oh can I tell you how amazing those crispy little edges are? However, broiling keto carnitas helps you achieve that crispiness without that hassle, and mess, of frying. So I say YES, broil those carnitas!
You can refrigerate the leftover pork carnitas in an airtight container for up to 3 days. Alternately, and why I love this recipe for meal prep, you can freeze Easy Keto Pork Carnitas for up to 6 months. Just make sure to freeze it in a freezer-friendly, airtight container. I like to freeze it in single servings with easy to remove labels so a Taco Tuesday lunch is super easy to whip up!
More Keto & Low Carb Mexican Inspired Recipes
- Easy Low Carb Beef Enchiladas
- Mexican Cauliflower Rice
- The BEST Guacamole
- Fresh Pico de Gallo
- Mexican Shrimp Cocktail
- Low-Carb Spicy Mexican Slaw with Lime and Cilantro
Easy Keto Pork Carnitas (Instant Pot and Slow Cooker)
Equipment
- 1 tongs
Ingredients
- 5 cloves garlic minced
- 2 tablespoons Mexican seasoning blend
- 1 tablespoon chipotle hot sauce (optional)
- 1/4 cup lime juice (2 limes) plus the zest
- 1/2 cup orange juice (1 1/2 oranges)
- 1 (12-ounce) bottle Modelo Negra beer (can sub chicken bone broth store-bought or homemade) *See Notes
- 4 to 5 pound pork shoulder roast cut into 2-inch cubes excess fat removed (can ask your butcher to do this)
- pink salt
- cracked black pepper
- 2 tablespoons avocado or olive oil (or more as needed)
Instructions
For the Instant Pot
- In a medium bowl, combine the garlic, Mexican seasoning blend, lime juice and zest, orange juice, and beer. Set aside.
- Season the pork shoulder with salt and pepper on all sides.
- Set the Instant pot to saute and add the avocado, or olive oil, to the pot followed by half of the pork, and sear, turning every 45-60 seconds or so until the pork is browned on all sides. Transfer pork to a plate, and repeat with the remaining pork, searing until it has browned on all sides.
- Press “Cancel” to turn off the heat.
- Pour in the sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.
- Cook on high pressure for 30 minutes, allow the pressure to natural release (about 15 minutes).
- Set the oven broiler to high heat.
- Remove the lid from the Instant Pot and shred meat with meat shredders or two forks. Return the meat to the Instant Pot and toss with the sauce.
- Line a baking sheet with aluminum foil. With a slotted spoon, place the shredded meat on the baking sheet and pour 1/3rd of the sauce over the top.
- Broil for 4-5 minutes, or until the edges of the pork begin to brown and crisp
- Remove the baking sheet from the oven, and pour half of the remaining juices from the Instant Pot evenly over the pork, and toss to combine.
- Broil for an additional 5 minutes to get the meat even more crispy.
- Serve on keto tortillas with fresh cilantro, chopped white onion, avocado, and lime juice.
- Alternately, you can serve the carnitas over cilantro lime cauliflower rice.
- Refrigerate pork in an airtight container for up to 3 days, or freeze for up to 3 months.
For the slow cooker
- In a medium bowl, combine the garlic, Mexican seasoning blend, lime juice and zest, orange juice, and beer. Set aside.
- Season the pork shoulder with salt and pepper on all sides.
- Heat a large skillet on the stove over medium-high heat. Add the avocado, or olive oil, to the pot followed by half of the pork, and sear, turning every 45-60 seconds or so until the pork is browned on all sides. Transfer pork to a plate, and repeat with the remaining pork, searing until it has browned on all sides.
- Place the pork in the slow cooker and pour in the sauce.
- Cover and cook on low for 8 hours.
- Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
- Set the oven broiler to high heat.
- Line a baking sheet with aluminum foil. With a slotted spoon, place the shredded meat on the baking sheet and pour 1/3rd of the sauce over the top.
- Broil for 4-5 minutes, or until the edges of the pork begin to brown and crisp
- Remove the baking sheet from the oven, and pour half of the remaining juices from the Instant Pot evenly over the pork, and toss to combine.
- Broil for an additional 5 minutes to get the meat even more crispy.
- Serve on keto tortillas with fresh cilantro, chopped white onion, avocado, and lime juice.
- Alternately, you can serve the carnitas over cilantro lime cauliflower rice.
- Refrigerate pork in an airtight container for up to 3 days, or freeze for up to 3 months.
Notes
- If using chicken bone broth instead of beer you can subtract 1 carb per serving.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Kristin
So good - yum!!!!
Jodi Ussher
This is, hands down, a lifesaver for me on my keto plan. I’ve been making it and enjoying taco but using romaine for the wrap. Never would have thought that would be satisfying but love it with this recipe. Yes, brown the meat before putting it in and yes, brown the shredded pork. Thank you for this recipe- absolute perfection!
bobbiskozykitchen
Oh that makes me so happy! I started my blog to help people so hearing that it does makes me very very happy!