These keto nachos are layered with juicy pulled pork, nacho cheese sauce, cilantro, and sugar free BBQ sauce. I used pork rinds to make these nachos super low carb!
Full recipe: https://jenniferbanz.com/pork-rind-nachos-carnitas
Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Servings: 6
1 4-5 lb pork shoulder , cut into large chunks
1 grapefruit , zested and juiced
1/2 an onion , sliced
4 garlic cloves , minced
1 tsp dried oregano
2 tsp ground cumin
1 tsp chili powder
1/4 tsp ground cinnamon
1 bay leaf
3 tsp kosher salt
lime juice and chopped cilantro for serving
Add all of the ingredients, except lime juice and cilantro, to the liner of the instant pot. Mix well.
Place the lid, make sure it is set to sealing. Cook high pressure for 35 minutes.
After the timer goes off, let the pressure release naturally for 10 minutes. Do a quick release to let out the rest of the pressure.
After the pressure releases, remove the lid and use a slotted spoon to remove the meat from the liquid and onto a baking sheet.
Pre-heat your broiler.
Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy 5-8 minutes. Watch closely so they do not burn.
Serve with lime juice and chopped cilantro
My kids love these carnitas just the way they are or I put them in a low carb tortilla or some crispy corn tortilla boats. They love those! My son loves his with sour cream and olives.
Sometimes I’ll make them a little plain white rice and put the carnitas on top when they are not feeling like tacos.