Healthy Carrot Muffins (Gluten-Free and Nut-Free)

These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

gluten free carrot cake muffins

How healthy is oat flour?

Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

What kind of oat flour should I use for these gluten-free carrot muffins?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

Healthy carrot muffins

How to store Healthy Carrot Oatmeal Muffins

We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

If you like this muffin recipe, check out these others:

Healthy Carrot Muffins

Prep Time 00:10 Cook Time 00:18 Inactive Time 00:00 Total Time 00:28 Yields 12 muffins

Ingredients

  • 2 eggs
  • 1/2 cup apple sauce
  • 2 tablespoons milk of choice 
  • ½ cup butter, melted and slightly cooled
  • ¾ cup coconut sugar
  • 1-1/2 cups (180g) oat flour
  • 2 tablespoon (15g) coconut flour
  • 2 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • ½ cup raisins
  • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
  4. Fold in raisins and carrots.
  5. Fill each muffin cup ¾ full.
  6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
  3. If you oat flour or coconut flour is very clumpy sift them after measuring.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Egg Roll Soup

This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

Pot of cabbage egg roll soupEasy Egg Roll Soup

If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

Servings of easy egg roll soup

What ingredients do you need for this paleo egg roll soup?

  • Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
  • Onion
  • Red pepper
  • Fresh ginger
  • Beef broth
  • Green cabbage
  • Carrots
  • Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
  • Fish sauce
  • Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)

Can you make this soup ahead of time?

Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

Two portions of paleo egg roll soup

If you like this soup recipe, check out these others:

Egg Roll Soup

Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:35 Serves 4

Ingredients

  • 1 tablespoon avocado oil
  • 1 lb. ground pork
  • 1 small onion, sliced thin
  • 1 medium red pepper, sliced thin
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 2 cups beef broth
  • 6 cups water
  • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
  • 2 large carrots (about 2 cups), shredded
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon rice wine vinegar (see note)

Directions

  1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
  2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
  3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
  4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

Recipe Notes

  1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
  2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten-Free Carrot Cake (Easy Sheet Cake)

This Gluten-Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

Easy Gluten Free Carrot CakeGluten-Free Carrot Cake

We are so in love with this Gluten-Free Carrot Cake! Aside from the fact that this carrot cake is just darn delicious, our version is so much more nutrient dense and healthier than a traditional cake that we don’t feel so ridiculous eating it for breakfast. It’s the perfect cake to serve at a celebration of family holiday and is a breeze to make! The cake itself is also dairy-free and paleo, plus we give options below for changing out the cream cheese frosting..

This Gluten Free Carrot Cake is SO EASY to make because it’s made all in one bowl! So we wanted to keep the rest of the cake simple too by making it a sheet cake. We baked it in a 9×13″ cake pan, but it will work in any similar sized baking dish. We’ve done layer cakes in the past year (see chocolate and vanilla versions) so this just felt like the way to go, though you can bake this as a layer cake if you wanted. In the past we’ve recommended always baking our style of gluten free cakes in 6″ pans because they are slightly more delicate while also being heavier than traditional wheat cake, but this one might work well baked in 2-8″ cake pans if you’d like to make it a layer cake.

Simple gluten free carrot cake

Which gluten free flour is best for cake?

As always we love our favorite blend of almond and coconut flour. It is so moist and tender and really easy to use. Most people wouldn’t be able to tell the cake was gluten free. If you are looking for a nut free cake, check out this recipe here.

Other frosting options:

We’ve opted to top this with a classic cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead top it with our Marshmallow Fluff recipe which is dairy and refined sugar free. This cake is also delicious by itself and can be served alone, but this gluten-free carrot cake uses less sugar than most carrot cakes so you may notice it more without a frosting.

Gluten fee carrot cake coconut flour

Tips for Making Gluten-Free Cake

  • Sift your almond flour and coconut flour first if they are lumpy. It makes it easier to fully incorporate.
  • Use an electronic kitchen scale if you have one. It makes it easier to measure the gluten free flours, and we’ve included grams in the ingredient list.
  • Gluten free cakes are a little tricker to check when they are done. Some signs to look out for: the cake is nice and golden brown, it has completely puffed up throughout, cracks are not uncommon, when you stick toothpick it it should come out clean, and when you gently press in in the center of the cake it will spring back as opposed to leaving a dent (which is a sign it is underdone).
  • Let the cake cool completely before frosting.
  • The cake can be made up to two days in advance. Leave it at room temperature covered until ready to frost.
  • We direct you to use a parchment paper sling to bake the cake in. If you plan to serve the cake inside of the baking pan you do not need to use this. If you want to take the cake out and serve on a different platter the sling will help you easily take it out of the pan.
  • Once it is frosted it needs to be kept in the refrigerator. It can be assembled up to two days in advance. As most cakes, it will get more moist each day it sits.

Does carrot cake contain gluten

In this recipe, we used these tools:

If you like this cake recipe, check out these others:

Gluten Free Carrot Cake

Prep Time 00:20 Cook Time 00:45 Inactive Time 04:00 Total Time 05:05 Serves 12-16

Ingredients

For Cake

For Frosting

Directions

  1. Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
  2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
  3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
  4. Fold in the carrots, pecans, coconut and raisins.
  5. Place batter into the prepared baking dish and smooth down the top with an offset spatula. 
  6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
  7. Let cool completely. This step can be done up to two days in advance.

To make the frosting:

  1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
  2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

To assemble:

  1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
  2. If desired top with chopped pecans.

Recipe Notes

  1. You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.
  2. Looking to make a smaller cake? We've included a halved recipe below. You can bake it in either an 8x8" square baking dish, or a 8" cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

Ingredients for a half recipe of Gluten Free Carrot Cake:

  • 1/4 cup avocado oil
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1-1/2 teaspoon vanilla extract
  • 2 cups (192g) almond flour
  • 1/2 cup (48g) coconut flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch fine sea salt
  • 1-1/2 cup carrots (2 large)
  • 1/2 cup pecans (optional)
  • 1/4 cup shredded coconut (optional)
  • 1/3 cup raisins (optional)
Cream Cheese Frosting:

Nutrition Facts
Servings: 16
Amount per serving
Calories 240
Total Fat 16.1g 21%
Saturated Fat 10.1g 51%
Cholesterol 46mg 15%
Sodium 136mg 6%
Total Carbohydrate 23.1g 8%
Dietary Fiber 0g 0%
Total Sugars 22.2g
Protein 1.7g

Gluten-Free Carrot Cake WITHOUT Frosting:

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Slow-Cooker Beef Stew

Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

Traditional Beef Stew Recipe

The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

What is Irish stew made of?

Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

Tips For Slow Cooker Beef Stew

  • Brown your meat
  • Don’t use too much liquid
  • Don’t skimp on the cook time
  • Layer your beef and veggies
  • Set it and forget it! The beauty of a slow cooker!

Ultimate Slow Cooker Beef Stew

This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

What defines a stew?

  • In a stew you aren’t looking for the consistency of a soup, so minimizing added liquids is helpful!
  • Beef stew doesn’t need to be super, super thick. You’ll most likely be using potatoes, and their starch will naturally thicken your stew! If not, don’t worry, this stew thickens whithout it, too.

What kind of beef is used for stew?

You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

  • Get FREE bacon
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  • $15 OFF!

Can you put raw meat in a slow cooker?

You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

Easy Beef Stew

Tools used to make this easy slow cooker beef stew recipe:

  • Slow Cooker: Inexpensive and works great. I’ve had mine for years!
  • Cast Iron Skillet: I like a nice, hot cast iron skillet to sear our stew meat!
  • Chef’s Knife: My go-to chef’s knife. Use whatever you have on hand!
  • Tongs: To easily flip the meat while searing.
  • Cutting Board: A good cutting board, of course! To chop all those veggies!

Want other slow cooker recipes? Try these favorites:

If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

Slow-Cooker Beef Stew

Prep Time 10 min Cook Time 8 hr Total Time 8:10 Serves 6

Ingredients

Directions

  1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
  2. Place meat and vegetables in the crockpot
  3. Add in broth, tomato paste, tapioca, and spices
  4. Mix well to combine
  5. Set on low for 8-10 hours
  6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
  7. Remove bay leaf and serve hot
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

One Pot Turmeric Chicken and Rice

This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It’s full of veggies and uses both fresh and dried turmeric. It is dairy-free and gluten-free and is bound to be a new, and easy, family favorite!

One Pot Turmeric Chicken and Rice

We love an easy-to-make and easy-to-love weeknight dinner and this One Pot Turmeric Chicken and Rice is one of them! A warm and comforting spiced chicken and rice dish that consists largely of unattended cooking and is made all in one pot for a simpler clean up! This dish uses both fresh and dried turmeric for an extra punch of flavor and has so many veggies packed in!

Let’s talk turmeric:

We’ve talked quite a bit about turmeric on this site before because turmeric is a trendy food topic these days, but for good reason: it provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! Curcumin, which is a nutrient found within turmeric, is a powerful anti-inflammatory. Chronic inflammation has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through the foods you put in your body. This One Pot Turmeric Chicken and Rice uses both fresh turmeric and dried turmeric. Now are we saying if you eat this rice all of your inflammation will go away? Nope! But we are big believers in using a whole and real food approach to healthy living and including as many nutrient dense ingredients in our every day meals is a good start.

Where can you buy fresh turmeric?

Almost any major grocery store will sell turmeric. Look for it in the section where they sell fresh ginger, and it looks similar!

What do you do with fresh turmeric

You don’t need to peel the thin skin off of fresh turmeric, but we prefer to especially if it isn’t organic. The easiest way to do this is to take a spoon and gently scrape off the skin. You can grate the turmeric with a microplane or finely mince it. Just be careful about where you prepare the turmeric because it will leave yellow everywhere it touches, including your hands!

If you like this easy weeknight dinner recipes, check out these others:


One Pot Turmeric Chicken and Rice

Prep Time 00:10 Cook Time 00:28 Inactive Time 00:05 Total Time 00:43 Serves 4-6

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2-2 inch pieces fresh turmeric (about 2 tablespoon)
  • 2 carrots, diced
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric dried
  • 2-½ cups chicken broth
  • 1 cup long grain white rice
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • ½ cup frozen green peas
  • Cilantro and lemon wedges, for garnish

Directions

  1. Heat a 12” heavy bottomed high-sided pan over medium-high heat. Once hot, add oil and chicken and cook until beginning to brown 5-7 minutes. Remove from pan and set aside.
  2. Add onions and carrots and cook until soft and translucent, 3-5 minutes.
  3. Add fresh turmeric, garlic and all spices and toast for 30 seconds.
  4. Add chicken stock and scrap up any browned bits. Add rice, cauliflower and the chicken and stir to combine. Make sure the mixture is spread evenly in the pan and the veggies and chicken are pushed into the liquid as much as possible.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Shut off heat, quickly remove the cover and sprinkle ½ cup peas over the top. Close the lid and let steam for 5 minutes.
  8. Fluff with a fork garnish with cilantro and a sprinkle of lemon juice

Recipe Notes

Notes: The cooking times can vary with this recipe depending on the brand of rice you use, how high your heat is on your stove and how heavy your pot is. Check to make sure the rice is fully cooked after the directed cooking time. If it is slightly undercooked, cook for an additional 5 minutes.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Pork Carnitas (Instant Pot and Slow Cooker)

This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It’s Whole30, Paleo and Keto friendly and pairs with so many different sides (including this Healthy Cole Slaw recipe) that makes it a no-brainer to put on your cooking list now.

Pork carnitas recipe

Pork Carnitas (Instant Pot and Slow Cooker)

This recipe is a favorite at our Food Editor Kelli’s home. It’s on rotation at least twice a month and served for both dinner and then for lunch a few days of the week. It’s so easy to put together in either the slow cooker or the Instant Pot and with minimal ingredients. It’s also versatile in how you serve it: you can put it in tortillas as a kid-friendly dinner, serve it with cauli-rice if you’re doing the low-carb thing, or as Kelli’s favorite over a simple slaw for a quick meal that can be eaten for lunch over a few days.

Pork carnitas instant pot

We love the simplicity in the flavors here: the pork isn’t inundated with too many spices but really relying on the basics: an onion, a teaspoon of chili powder and a pinch of garlic and cinnamon. Wondering about the cinnamon? There is no sugar in this recipe, but the cinnamon gives it the most subtle hint of warmness that you couldn’t detect what it is, but would surely be missing out if it wasn’t included. Trust us on this one.

We’ve included recipes for both the long method in the slow cooker, or the faster version in the Instant Pot. For the Instant Pot version there isn’t any liquid included in the ingredients. The onion and the pork will release so much liquid that it isn’t needed and will safely come up to pressure.

Pork carnitas slow cooker

After the pork is fork-tender you can do the optional step of broiling the carnitas until they’re nice and crispy. Garnish with a bit of lime and a splash of the cooking liquid and this meal is simplicity at it’s finest. Check out the Healthy Cole Slaw recipe to pair it with!

Shredded pork carnitas

Tools to make this  Pork Carnitas recipe:

If you like this easy meal prep recipe, check out these others:

Pork Carnitas (Instant Pot and Slow Cooker)

Prep Time 00:10 Cook Time 00:60 Inactive Time 00:30 Total Time 01:40 Serves 6-8

Ingredients

For Carnitas

To serve

Directions

For Carnitas (Instant Pot)

  1. Place all of ingredients in a 6 or 8 quart Instant Pot, close the lid and set the vent to sealing.
  2. Cook on Manual High Pressure for 60 minutes, and let it natural release for at least 10 minutes (but you can let it fully naturally release if desired).
  3. Pre-heat broiler to 500ºF. 
  4. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
  5. Serve with cole slaw, tortillas or with caulirice.

For Carnitas (Slow Cooker):

  1. Place all ingredients in a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
  2. Pre-heat broiler to 500ºF. 
  3. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
  4. Serve with cole slaw, tortillas or with caulirice.

Recipe Notes

  1. Don't throw away the liquid remaining in the bottom of the Instant Pot / Slow Cooker, it's super flavorful and should be spooned over the crispy carnitas! There is some fat in there, so you can store it separate so you can scoop it off when it's cold, but we didn't feel this was necessary we just stored and leftovers all together.
  2. Not it isn't a mistake the no added liquid is included in these instructions! For both the Instant Pot version and Slow cooker there isn't any liquid included in the ingredients. The pork releases so much liquid that it is not needed. We are aware the it states the Instant Pot needs 1/2 cup of liquid at least to work, so we initially tested it with 1/2 cup of liquid but it resulted in an extreme amount of liquid at the end because the pork and onions releases so much that going forward we did not use any added liquid in the beginning and ours cooked up beautifully during testing, with no error in our IP. We tested it in two different Instant Pot's (a 6 qt. and an 8 qt.) with no error. If your Instant Pot has an error message, as we've gotten one comment with that, go ahead and put in 1/2 cup liquid, either water or broth. You may need to reduce the liquid after the cooking time. You are looking for a resulting flavorful broth!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Instant Pot or Slow Cooker Carnitas