Introduction
While traditional Mexican carnitas might seem off-limits on a keto diet, I’ve discovered that this Instant Pot version lets you enjoy all the rich, tender pork flavors without breaking your carb count. I’ve spent years perfecting this recipe, and I’m excited to share how you can create restaurant-worthy carnitas right in your kitchen.
What makes this recipe special is the combination of pressure cooking and broiling. You’ll get that authentic texture – crispy on the outside, juicy on the inside – while keeping it keto-friendly. By serving it over cauliflower rice, you’re getting a complete meal that’s both satisfying and low-carb. Trust me, you won’t even miss the tortillas once you try this flavorful combination. Let’s explore how you can make this Mexican favorite work for your keto lifestyle.
Recipe
This keto-friendly version of traditional Mexican carnitas transforms pork shoulder into tender, flavorful meat using an Instant Pot pressure cooker. The simplified cooking process maintains the dish’s authentic taste while keeping it low in carbohydrates, perfect for those following a ketogenic diet.
The combination of pressure cooking and broiling creates carnitas with the ideal texture – tender and juicy on the inside with crispy, caramelized edges. Served over cauliflower rice, this dish provides a satisfying meal that captures the essence of Mexican cuisine while adhering to keto principles.
- 3 lbs pork shoulder, cut into 2-inch chunks
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon Mexican seasoning blend
- 1 teaspoon salt
Place the seasoned pork chunks in the Instant Pot with olive oil and set to high pressure for 45 minutes. While the pork cooks, process the cauliflower into rice-sized pieces. After the natural pressure release, shred the pork using two forks and spread it on a baking sheet. Broil for 5 minutes until edges are crispy. Meanwhile, sauté the cauliflower rice in a large skillet with remaining oil for 5-7 minutes until tender. Serve the crispy carnitas over the prepared cauliflower rice.
For peak results, verify the pork shoulder has good marbling, as the fat content is essential for tender, flavorful meat. Pat the meat dry before seasoning to achieve better browning. When broiling, spread the shredded pork in a single layer and watch carefully to prevent burning. The cauliflower rice can be made ahead and stored in an airtight container, and leftover carnitas can be reheated in a skillet to maintain crispiness.
Prep Time
Preparing keto Instant Pot carnitas takes about 20 minutes of hands-on prep time before the cooking process begins. You’ll spend most of this time cutting the pork shoulder into uniform chunks and processing the cauliflower into rice-sized pieces. I’ve found that working with slightly chilled meat makes it easier to cut cleanly.
While your Instant Pot heats up, you can quickly measure out your seasonings and prep your cauliflower. I like to rice my cauliflower first, so it’s ready to go when the meat is done. Just pulse it in your food processor until it resembles rice-sized granules – don’t overprocess, or you’ll end up with mush! If you’re short on time, you can even buy pre-riced cauliflower from most grocery stores.
Equipment needed
Making keto carnitas requires just a few essential pieces of kitchen equipment that’ll help you achieve perfectly tender and crispy results. You’ll need:
- An Instant Pot or electric pressure cooker
- Food processor to rice the cauliflower
- Large skillet for cooking the cauliflower rice
- Two forks for shredding the pork
- Sharp knife for cutting the pork shoulder
- Cutting board
- Measuring spoons
- Broiler pan or baking sheet
I’ve found that having a pair of kitchen tongs makes handling the hot meat easier when you’re moving it to the broiler pan. You might also want to keep a meat thermometer handy, though it’s not essential since the Instant Pot will cook your pork thoroughly when following the specified time.
Basic Cooking Method and Time
Cooking keto carnitas in your Instant Pot follows a straightforward three-stage process that takes about an hour from start to finish. You’ll start by pressure cooking the seasoned pork shoulder chunks for 45 minutes on high, letting the Instant Pot work its magic. While you’re waiting, you can prepare your cauliflower rice.
After the natural pressure release, which usually takes 10-15 minutes, you’ll shred the tender pork using two forks. The final stage is my favorite part – broiling the shredded meat for about 5 minutes until you get those irresistibly crispy edges. I’ve found that spreading the meat in a thin layer on your baking sheet helps achieve the best texture. While the meat’s broiling, quickly sauté your cauliflower rice, and you’re ready to serve.
Cooking Steps
To create these mouthwatering keto carnitas, I’ll walk you through my foolproof step-by-step process that’s worked perfectly every time. First, cut your pork shoulder into chunks and season them with Mexican blend and salt. Add them to your Instant Pot with olive oil, seal it up, and set it for 45 minutes on high pressure.
While that’s working its magic, you’ll want to rice your cauliflower – I use my food processor to get the perfect texture. Once the pork’s done and naturally released, shred it with two forks. Trust me, don’t skip the broiling step – it’s what gives you those irresistibly crispy edges! Finally, cook your cauliflower rice in a skillet until it’s tender, then top it with your crispy carnitas.
Step 1. Cut Pork Into Chunks
Start by grabbing your 3-pound pork shoulder and slicing it into uniform 2-inch chunks. You’ll want to trim away any excess fat, but don’t remove it all – that marbling helps keep your carnitas juicy and flavorful during cooking. I’ve found that using a sharp chef’s knife makes this task much easier.
When I’m cutting my pork, I like to work with partially frozen meat since it’s firmer and easier to slice cleanly. Make sure you’re cutting against the grain to guarantee tender results. If you see any tough connective tissue or silver skin, go ahead and remove it. Remember, uniform pieces are key – they’ll cook more evenly in your Instant Pot and give you consistently tender results. Aim for chunks that are roughly the size of a golf ball.
Step 2. Season Pork With Spices
Grab your Mexican seasoning blend and salt – it’s time to give those pork chunks some serious flavor. You’ll want to evenly distribute one tablespoon of Mexican seasoning and one teaspoon of salt over all sides of your pork pieces. I like to place the chunks in a large bowl and toss them with my hands to guarantee every piece gets coated properly. Trust me, this step makes all the difference in creating that authentic carnitas taste we’re looking for.
Don’t worry if you see some spices falling to the bottom of the bowl – you’ll add all of that goodness to the Instant Pot too. The seasoning will blend with the pork’s natural juices during pressure cooking, creating an incredibly flavorful result that’ll make your keto dinner absolutely mouthwatering.
Step 3. Pressure Cook on High
Now that your pork is perfectly seasoned, it’s time for the magic of pressure cooking to begin. Place the lid on your Instant Pot and make sure it’s properly sealed – you’ll hear that satisfying click when it’s secured correctly. Turn the valve to the sealing position, then select the “Pressure Cook” or “Manual” button (depending on your model) and set it to high pressure for 45 minutes.
While it’s cooking, you can relax – the Instant Pot’s doing all the work. Once the timer beeps, don’t be tempted to do a quick release. Instead, let the pressure release naturally, which usually takes about 20-25 minutes. This natural release is essential because it keeps your meat tender and juicy, letting those flavors fully develop.
Step 4. Rice the Cauliflower Head
While your pork simmers away in the Instant Pot, let’s tackle the cauliflower rice – your low-carb base for these delicious carnitas. Start by removing the leaves and cutting your cauliflower head into manageable florets. I’ve found that smaller pieces process more evenly.
Add the florets to your food processor, but don’t overcrowd it. You’ll want to work in batches for the best results. Pulse in short bursts until the cauliflower resembles rice-sized pieces. Keep a close eye on it – you don’t want to end up with cauliflower mush! If you notice any larger pieces, just pick them out and process them separately. Trust me, taking your time here makes all the difference in achieving that perfect rice-like texture that’ll complement your carnitas beautifully.
Step 5. Brown Meat Under Broiler
Taking your tender, shredded pork to the next level requires a quick trip under the broiler to create those irresistibly crispy edges. Once you’ve shredded the meat with two forks, spread it evenly on a baking sheet – don’t pile it too high, or you’ll end up with soggy spots instead of that perfect crunch.
Position your oven rack about 6 inches from the broiler and preheat it on high. You’ll want to watch the meat closely as it browns, which typically takes 4-5 minutes. I’ve learned from experience that those edges can go from perfectly crispy to burnt in seconds! Give the pan a gentle shake halfway through to guarantee even browning. When you see those beautiful golden-brown edges forming, you’ll know it’s ready to serve.
Customization Options
Those crispy carnitas fresh from the broiler make an incredible base for countless keto-friendly variations. Try topping your bowl with diced avocado, fresh cilantro, or a dollop of Mexican crema. You’ll love how versatile this dish can be!
Want to switch up the flavors? Add different seasonings to your meat before pressure cooking. I’ve had great success with cumin and chili powder for a spicier kick, or garlic and oregano for an herb-forward profile. You can also experiment with your cauliflower rice by sautéing it with diced onions or bell peppers. For a complete meal prep option, portion your carnitas into containers with roasted vegetables or a side of keto-friendly Mexican coleslaw.
Ingredients list (with precise measurements)
The essential ingredients for these keto carnitas couldn’t be simpler to gather. You’ll need:
For the Carnitas:
- 3 pounds pork shoulder, cut into 2-inch chunks
- 1 tablespoon Mexican seasoning blend
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Cauliflower Rice:
- 1 large head cauliflower (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Optional Garnishes:
- Fresh cilantro
- Lime wedges
- Diced onions
- Sliced avocado
I’ve found that using a well-marbled pork shoulder makes all the difference in this recipe. When shopping, look for meat with visible fat marbling throughout – it’ll keep your carnitas juicy and flavorful during the pressure cooking process.
Storage Information
Proper storage of your keto carnitas guarantees you’ll have delicious leftovers for days. Store your cooked and cooled carnitas in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. For the cauliflower rice, keep it separate from the meat and store it in its own container for up to 3 days in the fridge.
When you’re ready to reheat, skip the microwave – it’ll make your carnitas soggy. Instead, warm the meat in a skillet over medium heat until it’s crispy again. You’ll love how the edges get nice and crunchy, just like when it was freshly made. For frozen carnitas, thaw overnight in the refrigerator before reheating to guarantee even warming.
Health Benefits or Special Features
Beyond delivering incredible flavor, keto carnitas offer remarkable nutritional benefits that’ll support your low-carb lifestyle. You’ll get plenty of protein and healthy fats from the pork shoulder, which helps maintain muscle mass while keeping you satisfied for hours. The cauliflower rice base provides essential vitamins, minerals, and fiber while keeping your carb count low.
What’s especially great about this dish is its versatility in
Prep Time
Getting your keto carnitas prepped and ready takes just 15-20 minutes of hands-on time. You’ll spend about 10 minutes cutting the pork shoulder into chunks and seasoning the meat. While your Instant Pot does the heavy lifting, you can quickly prep your cauliflower rice – it only takes about 5 minutes to process a whole head in your food processor.
The beauty of this recipe is that most of the cooking time is completely hands-off. Once you’ve got everything in the pot, you’re free to tackle other tasks while dinner practically makes itself. I love that I can set everything up during my lunch break, and by dinner time, I’ve got perfectly tender carnitas ready for crisping under the broiler.
Cook Time
The total cook time for these keto carnitas clocks in at about 60 minutes, with most of that being passive cooking in your Instant Pot. You’ll pressure cook the pork for 45 minutes, then allow some time for natural release. While you’re waiting, you can prep your cauliflower rice, which takes just 5-7 minutes to cook in a skillet.
The final step is to crisp up your carnitas under the broiler for about 5 minutes. I love this part because you can watch the edges turn golden brown and crispy, creating that authentic carnitas texture we all crave. Don’t skip the broiling step – it’s what transforms your tender pork into true carnitas with those irresistible crispy bits.
Total Time
When you factor in prep work and waiting time, you’ll need about 90 minutes from start to finish for these keto carnitas. The actual hands-on prep time is only about 15 minutes, which includes cutting the pork and processing the cauliflower. Your Instant Pot will need 45 minutes under pressure, plus another 10-15 minutes for natural release. While you’re waiting, you can prepare the cauliflower rice, which takes just 5-7 minutes to cook. The final step of broiling the meat adds another 5 minutes, but trust me – it’s worth the wait for those crispy edges! I love that most of the cooking time is hands-off, letting you get other things done while your dinner practically makes itself.
Yield
Based on my experience making this recipe countless times, you’ll get about 6-8 generous servings from these keto carnitas. I’ve found that a 3-pound pork shoulder yields plenty of meat for a family dinner with leftovers, or enough to meal prep for the week ahead.
Each serving will give you about 1 cup of shredded pork over 1 cup of cauliflower rice, which I’ve found to be the perfect portion size for staying satisfied while keeping carbs in check. If you’re feeding a crowd, you can easily double the recipe – just make sure your Instant Pot is large enough to handle the extra meat. Trust me, having extra portions of these carnitas on hand is never a bad thing!
Final Thoughts
Making delicious keto carnitas in your Instant Pot couldn’t be simpler, and I’ve grown to love how this recipe brings authentic Mexican flavors to my low-carb lifestyle. The combination of tender, crispy pork with seasoned cauliflower rice creates a satisfying meal that won’t kick you out of ketosis.
I’ve found that this recipe works perfectly for meal prep, too. You’ll have plenty of leftovers to enjoy throughout the week, and they taste just as good reheated. If you’re new to keto cooking, don’t be intimidated by the cauliflower rice – it’s a game-changer that I now use regularly in place of traditional rice. Trust me, once you’ve mastered this recipe, you’ll find yourself making it again and again.
Frequently Asked Questions
Can I Substitute Chicken or Beef for the Pork in This Recipe?
You can substitute chicken thighs or chuck roast for pork, but you’ll need to adjust cooking times – 25 minutes for chicken and 60 minutes for beef.
What Other Vegetables Can I Serve Instead of Cauliflower Rice?
You can serve your meal over spiralized zucchini, sautéed cabbage, roasted broccoli rice, or spaghetti squash. These low-carb alternatives will keep your dish keto-friendly and delicious.
Is This Recipe Suitable for Meal Prepping and Freezing?
Want to save time during busy weeks? You can absolutely meal prep this recipe. The pork freezes well for up to 3 months, but it’s best to make your cauliflower rice fresh when serving.
Which Mexican Seasoning Brands Work Best for This Dish?
You’ll get great results with McCormick’s Mexican Style Blend, Tajín Clásico, or Badia Complete Seasoning. For a DIY option, mix your own with cumin, oregano, garlic powder, and chili powder.
How Can I Make the Carnitas Spicier Without Affecting Ketosis?
You can kick up the heat by adding cayenne pepper, fresh jalapeños, or crushed red pepper flakes. They’re zero-carb options that won’t knock you out of ketosis.
Conclusion
You’ve just opened up a game-changing way to enjoy Mexican carnitas while staying keto. As the aroma fills your kitchen and you take that first bite of crispy-yet-tender pork over seasoned cauliflower rice, you’ll wonder why you didn’t try this sooner. Don’t be surprised if your family requests this meal weekly – it’s that good. Now go ahead, serve it up, and watch everyone’s eyes light up at the dinner table.
