Keto Instant Pot carnitas
June 29, 2026 · 1 min read
Carnitas are proof that keto doesn't mean giving up Mexican food — it's just pork shoulder braised with citrus and spice, and the only thing standing between it and keto is the tortilla. The pressure cooker turns what's normally a multi-hour braise into under an hour, and a quick pass under the broiler gives you the crispy edges that make them. In lettuce cups it lands around 2g net carbs.
Don't skip the broiler step. Pressure-cooked pork is tender but pale; the crisping is what makes it carnitas rather than just shredded pork.
Ingredients
- 3 lb pork shoulder, cut in 2-inch chunks
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 4 cloves garlic, minced
- Juice of 1 orange and 1 lime
- 1/2 cup chicken broth
- 2 teaspoons salt, 1 teaspoon pepper
- Lettuce cups, cilantro, onion, and lime, to serve
Steps
- Toss the pork chunks with the cumin, oregano, chili powder, garlic, salt, and pepper.
- Add to the pressure cooker with the orange juice, lime juice, and broth.
- Seal and cook on high pressure for 35 minutes, then let the pressure release naturally for 10 minutes.
- Shred the pork with two forks. Spread it on a sheet pan, spoon over a little of the cooking juices, and broil 5–8 minutes until the edges crisp and brown.
- Serve the crispy carnitas in lettuce cups with cilantro, onion, and a squeeze of lime.
Notes and swaps
Pork shoulder is the cut — its fat keeps the meat moist and helps it crisp. The orange juice is traditional and most of its sugar cooks off, but you can cut it with a little extra lime if you're being strict. Serve in lettuce or cabbage cups, over cauliflower rice, or on a taco salad with cheese, sour cream, and guacamole. The crisped pork freezes and reheats well.
Tell Copper Keto Companion "carnitas in lettuce cups with guacamole" and it works out the net carbs on your portion — no weighing, no database.