Crispy Pork Carnitas (made in the pressure cooker) makes an easy weeknight meal or healthy party food. It’s generously seasoned and broiled to crispy perfection. Paleo, Whole30, GAPS, & Low Carb.
In short, Carnitas is basically Mexican style pulled pork. It is such a versatile dish and can be adaptable to any diet. The Carnitas recipe itself is Paleo, Whole30, GAPS and Low Carb. It has no additional sweetener making this a great addition to your weekly menu rotation, without the added sugars.
Enjoy these on a bed of rice and beans, or simply in bowl topped with sour cream, guac and salsa. However you wish to enjoy these Instant Pot Crispy Carnitas, they are a healthy change to that #tacotuesday. So juicy and tender on the inside but perfectly crispy on the outside.
Carnitas for Feeding a Crowd
This recipe is ideal for feeding a crowd. It makes a ton with plenty leftovers for days to come. If, in addition to the pork, you’re also serving rice, beans or tortillas, this recipe could easily stretch to 18-20 people. If you’re keeping this low-carb, paleo and Whole30, it would comfortably feed 12 people.
The best way to reheat carnitas is on the stove top using a cast iron skillet (I have THIS one). On medium-high heat, drizzle a tablespoon or so of avocado oil unto the skillet. Add the carnitas and stir with a pair of tongs to reheat and to crispy them up some more, if desired.
Low Carb & Keto Instant Pot Crispy Carnitas
Even though this recipe has orange juice, the carb content is still fairly low because this recipe makes a large batch. Only 3/4 cup of orange juice for the entire 3-1/2 pound of pork roast isn’t a significant amount of carbs.
Besides, if you add raw cheddar, sour cream, avocado or guacamole to your carnitas bowl – the fat content goes considerably higher, making it even more suitable for low carb and keto lifestyle.
How to Make Crispy Carnitas?
To bring the crispy to the Crispy Carnitas, all you do is simply broil the cooked and shredded pork. I like to broil on high for 5 minutes. Remove from oven, drizzle the cooked and thickened marinade mixture over the carnitas, stir quickly and stick back in the oven for an additional 5 minutes. This way, the meat is tender yet still has the perfectly crispy edges of the pulled pork.
Helpful Tips for Instant Pot Crispy Carnitas
- Because we’re using bone broth that potentially already has salt, start with 1 tablespoon of sea salt to add to the marinade. Adjust as necessary once they have been cooked. I typically taste test when I shred the pork on the sheet and season with salt if needed.
- To make the carnitas crispy, broil them on high in a baking sheet for 5 minutes, stir, then broil again for additional 4-5 minutes. If you have a stoneware baking sheet (such as Pampered Chef like this one) – it is perfect for crisping up the pork pieces. If not, this one is stainless steel and is a better option than aluminum or non-stick teflon sheets. Avoid using parchment paper since it hinders the crisping process.
- Once pork has been removed from the pot and is broiling in the oven, discard half of the cooked marinade mixture. To thicken then remaining marinade, use the saute function on the Instant Pot and cook to reduce the mixture to half. It should thicken slightly. Pour this over the carnitas between broiling sessions.
- If sensitive to heat, use half of the jalapeno or omit entirely.
- Store leftovers in a glass container in the refrigerator. They are perfectly reheated using a cast iron skillet such as this one.
Making a Carnitas Bowl
- How to Cook Perfect Rice in Instant Pot (Instructions for both Soaked and non-Soaked Rice)
- Restaurant Style Blender Salsa
- Chunky Guacamole with Homemade Tortilla Chips
- Lacto-Fermented Tomato Salsa (Salsa Fresca)
- Lacto-Fermented Jalapeno Peppers
Instant Pot Crispy Carnitas (Paleo, Whole30, GAPS, Low Carb)
Instant Pot Crispy Carnitas (Paleo, Whole30, GAPS, Low Carb)
- 3 - 3-1/2 pounds pork roast cubed to 1" pieces
- 2 tablespoons avocado oil
- 2 cups yellow onion sliced
- 6 garlic cloves minced
- 1 fresh jalapeno (optional) sliced
- 1 cup bone broth
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- 1 tablespoon sea salt depending on broth
- Press "Saute" function on the Instant Pot to warm up the inner pot. Add avocado oil and heat slightly.
- Saute sliced onions in avocado oil until translucent. Stir often to avoid burning onions.
- Add minced garlic and sliced jalapenos to the onions and saute for 30 seconds.
- In a medium bowl, combine the rest of the ingredients together to make the marinade.
- While still running the "Saute" function on, pour about 1/2 cup of the marinade mixture into the inner pot and deglaze the bottom.
- Press "Cancel" button to turn off the saute. Add cubed pork. Pour the rest of the marinade. Stir to combine everything well.
- Close the pressure cooker lid. Set the valve to "Sealing", press "Manual" and increase the time to 30 minutes.
- When cooker cycle is complete, allow to NPR (Naturally Pressure Release) for 10 minutes, followed by QPR (Quick Pressure Release) the remaining pressure.
- Using caution, carefully open the lid, and transfer all pork pieces onto a baking sheet.
- Set oven to Broil on high. Shred the pork using two forks and evenly spread across the sheet. Broil for 5 minutes, watching carefully so they don't burn.
- While carnitas are broiling, pour 1/2 of the cooked liquid and discard. Press "Saute" again on the Instant Pot and reduce the remaining liquid by half to thicken it slightly.
- Pour the thickened liquid over the carnitas. Stir and flip some crispy edges and broil for an additional 3-4 minutes.
- Enjoy in a bowl with salsa, guacamole and raw cheese and top with cilantro and green onions.
Need More Instant Pot Meals?
Instant Pot Whole30 White Chicken Chili (Paleo, Low Carb, Keto)
Instant Pot Citrus Herb Basque Chicken (Paleo, GAPS, Whole30)
Instant Pot Butter & Dill Rainbow Potatoes
Instant Pot Ground Beef & Kale Soup (+VIDEO)