This easy Instant Pot carnitas recipe is a flavorful, family-friendly pork dish made with simple ingredients and minimal cleanup. It is Whole30 compatible, keto friendly, Paleo, and gluten-free, making it a practical option for meal prep, taco nights, burrito bowls, lettuce wraps, salads, and quick lunches throughout the week. The pork cooks until tender in the pressure cooker, then crisps right in the same pot using the sauté function, so you do not need to wash extra pans.
If you love meals that make plenty of leftovers, this Paleo Instant Pot carnitas recipe is a great one to keep in your regular rotation. Pork shoulder becomes tender and easy to shred after pressure cooking, and the seasoning blend gives the meat bold, savory flavor without needing complicated ingredients. The recipe uses onion, garlic, lime juice, chicken broth, olive oil, and a mix of pantry spices, so it is simple enough for a weeknight but satisfying enough to serve to a crowd.
One of the best parts of making carnitas in the Instant Pot is that everything happens in one place. After the pork finishes cooking, you can shred it directly in the pot and switch to sauté mode. The extra liquid will steam off first, and then the shredded pork will begin to crisp around the edges. This creates the texture people love in carnitas without transferring the meat to a separate skillet or baking sheet.
Some carnitas recipes include orange juice or fresh orange, but this version keeps the flavor more savory and less sweet. Lime juice adds brightness and helps balance the richness of the pork without making the finished dish taste sugary. If you prefer a sweeter citrus note, you can adjust the recipe to your taste, but the ingredients listed here keep it clean, simple, and compatible with Whole30, Paleo, keto, and gluten-free meals.
This recipe makes a generous amount of meat, which is ideal if you like preparing lunches ahead of time. Store the leftovers and use them throughout the week in taco bowls, salads, lettuce tacos, collard wraps, breakfast skillets, or burrito-style bowls. If you do not need as much, you can use a smaller pork shoulder or freeze leftover carnitas for another meal. The meat reheats well and can be crisped again in a skillet if you want to refresh the texture.
You can also make these carnitas in a slow cooker using the same basic ingredients. The pork should cook on low until it becomes tender and shreds easily. After shredding, you can serve it as is or sauté it over medium heat until the edges become crisp. The Instant Pot method is faster, but both versions create tender, flavorful pork that works well in a variety of Whole30 and Paleo meals.
Other Whole30 Instant Pot Recipes You’ll Love:
Whole30 Instant Pot Beef & Broccoli
Instant Pot Chicken Taco Soup
Instant Pot Taco Meat
40 of the Best Whole30 Instant Pot Recipes
Paleo Instant Pot Carnitas (Whole30, Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
Ingredients
- 3–4 pound pork shoulder
- 1 onion, diced, about 1 cup
- 1 lime, juiced
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons pepper
Instructions
- Cut the pork shoulder into chunks, about 2 inches by 2 inches, and place the pieces in the Instant Pot.
- In a small bowl, combine the oregano, cumin, chili powder, salt, paprika, and pepper.
- Add the seasoning blend, olive oil, minced garlic, diced onion, chicken broth, and lime juice to the Instant Pot over the pork.
- Use your hands or tongs to mix everything together until the pork is evenly coated.
- Close the lid, set the valve to sealing, and cook on manual high pressure for 45 minutes.
- When the cooking time is complete, use a quick release, then carefully open the lid.
- The pork should shred easily. If it does not, close the lid and cook for 15 more minutes.
- Shred the pork, then set the Instant Pot to sauté mode.
- Allow the excess liquid to steam off. Once most of the liquid has reduced, the pork will begin to crisp.
- Continue cooking on sauté mode for 10 to 15 minutes, stirring as needed, until the carnitas are as crisp as you prefer.
Notes
Slow cooker instructions:
Cut the pork shoulder into chunks, about 2 inches by 2 inches, and place them in the slow cooker.
In a small bowl, combine the dried seasonings. Add the seasonings, minced garlic, onion, chicken broth, and lime juice over the pork.
Use your hands or tongs to mix everything together until the pork is evenly coated.
Cover and cook on low for 6 to 8 hours, or until the pork is tender and shreds easily.
Shred the pork and serve it in burrito bowls, salads, lettuce tacos, collard wraps, or breakfast skillets.
For crispy carnitas, sauté the shredded pork for 10 to 15 minutes over medium heat until the edges are crisp.
Nutrition Facts:
- Calories: 154
- Sugar: 1
- Fat: 12
- Carbohydrates: 2
- Protein: 9
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