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–+ servings
Overhead shot of paleo carnitas in a cast iron skillet.
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5 from 2 votes

Easy Paleo Carnitas Recipe (slow cooker or instant pot)

These Whole30 Carnitas will explode with flavor in your mouth! Made in either a slow cooker or Instant Pot and pan-fried to crispy perfection.
Prep Time10 minutes
Cook Time6 hours 10 minutes
Total Time6 hours 20 minutes
Course: Paleo
Cuisine: Mexican
Keyword: allergy free, carnitas, crispy carnitas, dairy free, dinner, gluten free, homemade, keto, low carb, lunch, main course, mexican, paleo, potluck, spice mix, taco mix, taco seasoning, whole 30, whole30
Servings: 6 people
Calories: 317kcal
Author: Bethany Galloway

Ingredients

  • 2 lb beef brisket pork butt or pork shoulder, fat removed
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 tbsp oregano
  • 1 tsp Easy Homemade Taco Seasoning see note 1 below for link, or a store bought taco seasoning
  • 1 onion quartered
  • 2 garlic cloves halved
  • 100 ml about 1/2 cup beef stock, homemade or store bought
  • 2 hot chili peppers optional
  • 1 tbsp oil see note 2 for options

Instructions

  • Place the meat in the slow cooker or Instant Pot.
    Raw roast in a black slow cooker.
  • Sprinkle dry spices and seasonings all over the meat and rub in, making sure most of the spices are on the beef or pork.
    Meat rubbed with spices in a black slow cooker.
  • Add the onion, garlic, beef stock, and optional chili peppers.
    Adding chili peppers to meat with stock, onion and garlic in a black slow cooker.
  • Slow cooker carnitas: Cook on high for 4-6 hours or low for 8-10 hours. Instant Pot carnitas: Use meat/stew setting in your instant pot or electric pressure cooker. Set it on high pressure for 30 minutes, then allow it to release naturally for 10 minutes before switching to quick release for the remaining pressure.Set it on high pressure for 30 minutes.
  • When tender, remove the whole roast from the crock pot or Instant Pot and place the meat into a large bowl.
    A paleo plate of carnitas on a white surface.
  • Shred the meat with 2 forks.
    Overhead shot of hamds shredding meat with two forks in a white bowl.
  • Crisp up the meat (optional step): Heat oil/fat in a cast iron skillet over medium heat. Add the shredded meat when the oil is hot and stir fry it for 10 minutes, or until the carnitas begin to have nice crispy edges.
    Overhead shot of crisping meat up in a cast iron skillet with a wooden spoon.

Notes

1. Homemade Whole30 Taco seasoning (<- click for recipe)
2. I used solidified fat skimmed from the top of my homemade beef stock, but feel free to use olive oil, refined coconut oil, or butter.
3. Store in the fridge for up to 3 days in an airtight container. You can also freeze it for up to 3 months in and freezer bag or airtight container.
4. Reheat in a skillet on the stove until piping hot.

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 3.1g | Protein: 46.4g | Fat: 11.8g | Saturated Fat: 3.9g | Cholesterol: 135mg | Sodium: 615mg | Fiber: 0.8g | Sugar: 1.1g