Tiana Walters Succulent chunks of pork with a crisped exterior, perfect for taco night. And Whole 30 friendly. Just get your favorite alternative tortillas and rejoice! My all-time favorite to eat and cook, so simple and packs a lot of flavors. This texture is heaven! Great for preparing food for a large crowd. Everyone can make their own taco or just eat the carnitas right off the baking sheet.
Healthy Carnitas
My first holiday-themed post, and its Cinco De Mayo! Of course, it would be tacos (tacos over burritos all day!), and Mexican cuisine is one of my favorites to cook. I mean hello, California is in my blood baby, and it shows. I seriously love Mexican food and think it gets a bad rap in the health food world. The idea that a dish needs to be covered in queso and the entire plate full of carbs, to be considered Mexican food, is such an American way of looking at things. Change it up and make it Whole 30 by adding sauteed veggies and serve over cilantro cauliflower rice. You should still enjoy this fantastic cuisine and be able to watch your waistline.
For street style tacos serve with warmed tortillas, onions, cilantro, and salsa. A pineapple salsa would be good with these as well. Whole 30 Carnitas are excellent in tacos, but you can put them on anything – salads, burrito bowls, for breakfast with a fried egg even…your the boss.
Y’all know I love to use all the components of my ingredients. So yes, reduce the rendered liquid for an intense porky salsa. I added fresh lime juice, chopped cilantro, and jalapeno to mine to give it some acid and heat.
The Instant Pot makes this recipe quick. However, it can be easily done in the stove or a slow cooker.
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In a little over an hour, these carnitas could be yours.
Want a fresher & lighter taco? Check out my Jerk Fish Tacos with Pineapple Pico!
Carnitas Taco (Instant Pot)
Ingredients
- 4 lb boneless pork shoulder cut into 2-3 inch cubes, fat trimmed
- 1 small yellow onion roughly sliced
- 2 oranges juiced
- 3 limes juiced
- 1/4 cup olive oil
- 1 1/2 tbsp kosher salt
- 2 tsp Mexican dried oregano
- 1 bay leaf split
- 2 tbsp chipotle powder
- 1 cinnamon stick
Instructions
- Combine all ingredients into Instant Pot, Make sure pork is submerged in the marinade, if not add water or broth. Remove the pot from Instant Pot, and cover. Marinade for 12-24 hrs.
- When ready to cook, place the pot back into Instant Pot and select Meat on High Pressure, cook for 60 minutes.
- Let pressure come down naturally, about 15 minutes.
- Remove cinnamon sticks and bay leaf.
- (Optional) Drain through a colander catching the rendered liquid in a large saucepan. Set Broil to High and spread carnitas on a baking sheet. Drizzle juice on carnitas and then broil for 5 minutes until crisp. While broiling reduce liquid until thick – use as a salsa.
- Leave carnitas whole or shred. Serve over warm tortillas with onion, cilantro, salsa, and lime.
Whole 30 Carnitas Step By Step:
Cutting along the natural breaks, cut pork into 2-3 inch chunks. Trim excess fat off pork.
Combine all ingredients into Instant Pot.
Make sure pork is wholly submerged in the marinade. If not add water or chicken broth. Remove the pot and cover. Marinade in the fridge for 12-24 hours. Once ready to cook set Instant Pot to Meat on High Pressure and cook for 60 minutes.
Let the pressure come down naturally. Drain through a colander catching the rendered liquid in a large saucepan. Set Broil to High and spread carnitas on a baking sheet. At this point, you can choose to shred or not to shred. Because, I like mine crunchy I left in bite-sized pieces.
For a nice crisp, drizzle rendered liquid on carnitas and then broil for 5 minutes until crisp. While cooking, you can reduce liquid until thick – use as a porky salsa. For acid and heat add lime, cilantro, and diced up jalapeno.
I love a good street taco, so mine are street style but feel free to serve however you want! Carnitas are versatile!
