This recipe produces highly flavorful pork carnitas that don't contain the sweet citrus fruit, thereby reducing the overall carb count. My favorite way to enjoy carnitas is inside "Keto Street Tacos", which is simply all the ingredients of a good street taco, stuffed inside a big leaf of lettuce. Think hot sauce, diced onion, chopped cilantro, sliced jalapeño, sliced red radish, pickled cabbage and crumbled Cotija cheese. Yum.
The nutritional information provided is for the carnitas only. If you count carbs, any of your toppings should be calculated separately. Also, please not that I've calculated the serving size as a half pound of carnitas- that's a lot! I think I can put down between a quarter to a third pound before I get super stuffed.
Break down pork shoulder roast into 2 inch cubes
In a separate large bowl, combine all the spices and the lard or oil to create a spice rub/paste.
Add pork chunks to the spice rub/paste and toss to coat pork with the rub.
Add the spiced pork, chicken broth and lime juice to your Instant Pot.
Set your Instant Pot to high pressure for 40 minutes. After timer goes off, allow natural pressure release.
Remove pork from Instant Pot and place on a baking tray. Shred the pork with two forks, then pour small amount (just to moisten) of juices from the instant pot over the pork. Spread pork in an even layer and place for just five minutes in a 450 degree oven to crisp the pork. Serve immediately.
Carnitas can be made ahead and refrigerated for a few days or even frozen. If making ahead, don't crisp the carnitas. Just pack the carnitas away with a little of the left over liquid and store them away, then crisp them when you're ready to eat them. I've even crisped them on a griddle over a camp fire while in the wilderness!
Serving Size 1/2 pound
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.