These Keto Pork Carnitas are simple to make, fall-apart tender with crispy edges, and ridiculously flavorful for the ultimate taco experience! Plus, they're gluten-free, paleo, and can also be made whole30!
In a small bowl, combine the sea salt, ground black pepper, chili powder, cumin, and ground cinnamon. Set aside.
Unwrap the pork from the mesh and cut it into 4 equal pieces. Evenly rub the seasoning mix over the pork to season.
Add the oil to the bowl of the Instant Pot and press the 'saute' button oradd the oil to a large skillet or dutch oven and heat over medium-high heat. Once hot, add 2 of the pork pieces and brown on all sides, 3 to 4 minutes per side, then set aside. Brown the other two pieces and set them aside also.
Add more oil if needed, then add the chopped onion. Cook, stirring until translucent, for 4 -5 minutes. Add the garlic and cook, stirring vigorously until aromatic, 30 seconds to 1 minute. Then quickly add the chicken broth to prevent burning and stir everything around to de-glaze the pot.
Press the 'cancel' button or remove the pot from the heat. Stir in the zest and juice of 1 orange then add the browned pork pieces and stir briefly to combine.
If using an Instant Pot, close the lid securely and switch the valve to 'sealing'. Cook on high pressure for 45 minutes. Allow pressure to naturally release for 10 minutes, then switch the valve to release the remaining pressure. If using a slow cooker, transfer everything to the slow cooker and cook on low for 10 hours or on high for 7 hours, or until tender.
Preheat the oven to broil.
Shred the pork with 2 forks (transfer to a bowl first if this makes it easier to shred), then transfer to a large baking sheet with a slotted spoon. Spoon about one-third of the juices over the pork and toss to combine.
Broil for 4 to 5 minutes, or until the edges of the pork begin browning and start getting crisp. Stir the pork, then broil another 4 to 5 minutes.
Ladle more juice over the pork and toss to combine.
Serve with keto tortillas, cilantro, avocado, tomatoes, red onion, limes, and whatever else your heart desires!
Store in the refrigerator for 3 days or freeze with the juices for up to 3 months. To reheat, thaw in the fridge overnight then pan fry until heated through.