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Keto Instant Pot Carnitas Tacos

By Jason Fung, MD

Keto Instant Pot Carnitas Tacos

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...
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dinners + Mains, Light Meal
Cuisine Mexican
Servings 4
Calories 328 kcal

Equipment

  • Instant Pot

Ingredients
  

For the Carnitas

  • 3 lb pork shoulder boneless, cut into 4 equal chunks
  • salt
  • 2 tbsp brown granulated erythritol sweetener
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp garlic powder

For the Tacos

  • 16 butter lettuce leaves (2 heads)
  • 4 radishes sliced thin
  • hot sauce

Instructions
 

  • Trim and discard any large pieces of fat from the pork. Cut the pork into 2-1/2-inch pieces. Season with 2 teaspoons salt and refrigerate for at least 2 hours and up to 24 hours.
  • Place pork, sweetener, tomato paste, cumin, oregano, garlic powder, and 1 teaspoon salt in Instant Pot. Toss everything together until well combined. Seal lid and cook on high pressure for 45 minutes.
  • Release the pressure manually. Shred the pork with two forks.
  • Working in batches, transfer 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.

Nutrition

Nutrition Facts
Keto Instant Pot Carnitas Tacos
Amount per Serving
Calories
328
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
139
mg
46
%
Sodium
 
227
mg
10
%
Potassium
 
959
mg
27
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
42
g
84
%
Vitamin A
 
2109
IU
42
%
Vitamin C
 
6
mg
7
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinners + Mains, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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