Keto Pork Carnitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8 servings
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Calories
245 kcal
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Course
Main Course
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Cuisine
Mexican
Keto Pork Carnitas
Description
Get the Recipe: Keto Pork Carnitas showcases slow-cooked pork butt rubbed with a savory mix of cumin, paprika, garlic powder, and onion powder. The pork simmers in a combination of chicken broth, water, lime juice, and orange juice along with finely chopped onion and optional jalapeño, infusing the meat with bright and slightly spicy notes.
The slow cooker method tenderizes the pork over several hours, allowing it to shred easily. After shredding, most of the cooking liquid is discarded except for a small amount used to broil the pork briefly. This broiling step crisps the edges, adding texture contrast to the moist meat.
This carnitas recipe can be served as a filling for tacos, burritos, or on its own. The citrus juices balance the spices and enrich the flavor, making the dish suitable for keto and low-carb meals.
For best results, use bone-in pork shoulder or butt to keep the meat moist during cooking. Watch the broil step closely to prevent burning and remove bones before serving.
Ingredients
- 3 pounds pork butt or pork shoulder
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- ½ cup onion finely chopped
- 1 cups chicken broth
- 1 cup water
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 jalapeño optional, chopped
Instructions
- This is the slow cooker pork carnitas version. For an Instant Pot, see above.
- First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
- Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
- Once pork is tender, discard all but ½ cup of the liquid. Shred pork with two forks. Discard bone(s).
- Optional but highly recommended: preheat oven to broil. Add shredded pork and about ½ cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
- Remove from oven and serve.
Notes
- The recipe instructions focus on slow cooker preparation; Instant Pot versions exist but are separate.
- Bone-in pork shoulder or butt retains moisture better and enhances flavor.
- Broiling the shredded pork briefly with cooking liquid crisps the edges for added texture; monitor closely to avoid burning.
- Discard bones before serving to ensure ease of eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 331mg | 14% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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