One of my favorite meals ever has been pork carnitas. If they are on the menu, I’m ordering them. But I never really tried to make them myself. But recently in a Facebook group for Instant Pot users, someone mentioned making pork carnitas. It was the first time I thought about it being possible that I could make them myself.

Since I’m trying to stick mostly to a Paleo or Whole30 diet, I decided to try them in lettuce wraps instead of the traditional corn tortillas. I was surprised to discover I like them even better in the lettuce wraps! If you love pork carnitas like I do, give these a try. I think you’ll love them, too!

Instant Pot Pork Carnitas  Lettuce Wraps

Ingredients

• 3-4 lb pork shoulder
• 2 Tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 2 limes, juiced
• 1/2 cup fresh orange juice, plus oranges quartered
• 1/2 cup chicken stock
• 1 tsp parsley
• 1 tsp minced garlic
• 1/2 cup diced onion
• 1-2 T jalapeños (optional)
• cilantro and salsa to garnish

Instructions

1. Cut pork in 2″ cubes and season with salt, cumin, paprika, and chili powder.
2. Turn Instant Pot to “sauté “. Once hot add oil, juice of 1 lime, and meat. Cook for 5-8 min, browning on both sides.
3. Add remaining lime and orange juice, quartered oranges, chicken stock, garlic, onion, parsley, and (optional) jalapeño  to meat.
4. Lock lid, close pressure valve, press “manual” setting, and cook for 30 minutes.
5. Allow pressure to release naturally for 15 minutes, then manually release remaining.
6. Remove pork from pot and place on cutting board.
7. Shred pork with a fork
8. Serve inside romaine lettuce leaves, topped with cilantro and salsa. Mango salsa (chopped mango, chopped red onion, lime juice, salt and pepper) is my favorite, but any salsa will do.

Instant Pot Pork Carnitas Lettuce Wraps Recipe (Paleo | Whole30)

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Marcy Crabtree

Recipe type: Instant Pot

Cuisine: Mexican Whole30 Paleo

Serves: 6

Ingredients

• 3-4 lb pork shoulder
• 2 Tbsp olive oil
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 2 limes, juiced
• ½ cup fresh orange juice, plus oranges quartered
• ½ cup chicken stock
• 1 tsp parsley
• 1 tsp minced garlic
• ½ cup diced onion
• 1-2 T jalapeños (optional)
• cilantro and salsa to garnish

Instructions

1. Cut pork in 1" cubes and season with salt, cumin, paprika, and chili powder.
2. Turn Instant Pot to "sauté ". Once hot add oil, juice of 1 lime, and meat. Cook for 5-8 min, browning on both sides.
3. Add remaining lime and orange juice, quartered oranges, chicken stock, garlic, onion, parsley, and (optional) jalapeño to meat.
4. Lock lid, close pressure valve, press "manual" setting, and cook for 30 minutes.
5. Allow pressure to release naturally for 15 minutes, then manually release remaining.
6. Remove pork from pot and place on cutting board.
7. Shred pork with a fork
8. Serve inside romaine lettuce leaves, topped with cilantro and salsa. Mango salsa (chopped mango, chopped red onion, lime juice, salt and pepper) is my favorite, but any salsa will do.

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