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Research

 

Keto Instant Pot Carnitas Tacos

Print Recipe
Rich, delicious, pork carnitas come together quickly, thanks to Instant Pot. Crisping it up in a skillet adds an additional layer of flavor and texture. Here it’s served on grab-and-eat butter lettuce “wrappers” with crunchy radish garnish. If you want even more punch, add your favorite hot sauce or pico de gallo. Need to up your fat intake? Add sour cream, avocado, or both, recalculating the macros accordingly. Note: this recipe requires the meat rest, salted, for at least 2 hours before cooking.
Collections
dinnerporklunchquick & easylettuceCinco de MayospicyMexicanpoker/game nightmeatTex-MexInstant PotSuper Bowl
Serves 8 One Serving: 4 oz pork, 2 lettuce cups, 1/2 radish
IMPERIAL | METRIC

Equipment:

  • Instant Pot

Ingredients List

FOR THE CARNITAS
  • 3 lbs boneless pork shoulder (pork butt), cut into 4 equal chunks
  • 3 tsp sea salt
  • 2 Tbsp brown granulated erythritol sweetener (we used Swerve brand)
  • 2 Tbsp tomato paste
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp garlic powder
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
FOR THE TACOS
  • 16 butter lettuce leaves (2 heads)
  • 4 radishes, sliced thin
  • your favorite hot sauce
IMPERIAL - METRIC

Nutritional Information

Macros per serving

  • 370 Calories
  • 27 g Fat
  • 25 g Protein
  • 2 g Total Carbs
  • 1 g Fiber
  • 1 g Net Carbs

Make sure you’re testing for your individual food sensitivities and bio-individuality.

Bio-Individuality

Instructions

  • Trim and discard any large pieces of fat from the pork. Cut the pork into 2-1/2-inch pieces. Season with two-thirds of the salt and refrigerate for at least 2 hours and up to 24 hours.
  • Place pork, sweetener, tomato paste, cumin, oregano, garlic powder, and remaining salt in an Instant Pot. Toss everything together until well combined. Seal the lid and cook on high pressure for 45 minutes.
  • Release the pressure manually. Shred the pork with two forks.
  • Working in batches, transfer the shredded pork and liquid to a large nonstick skillet set over medium-high heat and cook, undisturbed, until underside is well browned, 5 to 6 minutes. Toss and continue cooking, tossing occasionally, until edges are crispy and caramelized, 5 to 6 minutes longer. Transfer each batch to a casserole dish. Cover with foil to keep warm and moist.
  • To serve, transfer the meat to a large platter or individual plates. Serve with the lettuce leaves, radishes, and hot sauce on the side, if desired.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

Credits

RecipeEric Lundy

PhotographyErin Ng

4 from 2 votes (2 ratings without comment)

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Tips

  • Make-ahead: Carnitas can be made 2 days in advance, cooled to room temperature, then covered and refrigerated until use. To serve, reheat over low heat until the meat is warmed through.
  • Make it a Taco Party! Surround the carnitas with the lettuce leaves, create a “garnish bar” loaded with toppings like chopped tomatoes, shredded cheese, guacamole, sour cream, lime wedges, and hot sauce, and let guests make their own taco creations.
  • If you don’t have an Instant Pot, combine the ingredients plus 1 cup water in a baking dish, cover tightly with aluminum foil, and bake at 300°F (150°C) until the meat easily pulls apart with a fork, 3 to 4 hours. Then crisp the meat in a skillet as directed.

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