25 Paleo Instant Pot Recipes (2024)

4.50 from 8 ratings

Servings: 8

• 3 lbs pork shoulder or butt, cut into 2 inch cubes
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice, (about 2 oranges)
• 1/4 cup fresh squeezed lime juice, (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano, (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder
• 2 tbsp ghee, (or other cooking oil)

For topping/serving:

• romaine lettuce, (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• jalapenos, sliced
• lime wedges

• Cut pork into cubes and set aside. Prep onion and garlic as noted.

• Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.

For the Instant Pot

• Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.

• Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.

• Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.

• Manually release any remaining pressure and remove the lid. Shred the pork with two forks.

• Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

For the Slow Cooker

• Follow the first 2 steps in the recipe above. Then, heat a pan on the stove over medium heat and add ghee. Once hot, add in the pork and brown it on all sides.

• Once the pork is browned, add it to the slow cooker. Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.

• Place the lid on the slow cooker and cook on low for 8-10 hours.

• Shred the pork with two forks. Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

Optional step (for crispy carnitas):

• Set your oven to broil.

• After shredding the pork, use a slotted spoon to remove the pork and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the pork in the sheet pan.

• Place in the oven to broil for 6-8 minutes, until the pork begins to develop some brown and crispy edges. Watch carefully and cook to your preference.

• Alternatively, you can simply transfer some of the pork to a skillet over medium heat and cook it until it’s crispy, stirring occasionally. This method is easiest if you are re-heating the pork leftovers from the fridge.

Cuisine: Mexican