Heart-Healthy Authentic Mexican Carnitas
Experience the bold, savory flavors of Mexico with this Heart-Healthy Authentic Mexican Carnitas recipe—perfect for those seeking a lighter twist on a classic dish. Crafted with lean pork tenderloin and infused with fresh orange and lime juices, these carnitas deliver mouthwatering citrus notes while staying true to traditional spices like oregano, cumin, and garlic. This recipe skips heavy oils and excess salt, relying on low-sodium chicken broth and natural flavors for a wholesome, heart-conscious meal. Slow-braised and gently caramelized, the pork develops tender, crispy edges that pair beautifully with warm corn tortillas. Garnish with fresh cilantro or avocado slices to add a vibrant and nutritious touch. Ideal for a satisfying family dinner or festive taco night, these lightened-up carnitas prove that authentic Mexican food can be both delicious and heart-healthy!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 1 tablespoon Olive oil
- 1 cup Orange juice
- 1 cup Lime juice
- 1 cup Low-sodium chicken broth
- 4 Garlic cloves, minced
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
- 1 large Onion, thinly sliced
- 2 Bay leaves
- 0.25 cup Cilantro, chopped (optional, for garnish)
- 12 Corn tortillas
- Salt (optional, to taste)
Instructions
Begin by rinsing and patting dry the pork tenderloin. Trim away any visible fat to make it heart-friendly.
Cut the pork into large chunks, approximately 2 inches in size.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the pork chunks and sear on each side until browned, about 8 minutes.
Once browned, add orange juice, lime juice, low-sodium chicken broth, minced garlic, oregano, cumin, black pepper, and bay leaves to the pot.
Stir to combine ingredients and then bring the mixture to a simmer.
Reduce heat to low, cover the pot, and let it cook for about 1.5 hours, stirring halfway through to ensure even cooking.
Check for tenderness - the pork should be easy to shred with a fork. If not, continue cooking for an additional 20-30 minutes.
Adjust seasoning with salt if desired, keeping in mind heart healthfulness. For a deeper flavor, consider adding more lime or orange juice instead of salt.
Remove and discard the bay leaves. Increase heat to medium-high and let the mixture cook uncovered, stirring occasionally, until the liquid has mostly evaporated and pork starts browning and getting caramelized edges, about 10-15 minutes.
Preheat oven broiler. Spread the pork chunks evenly on a baking sheet and broil for a few minutes until the top is crispy, watching carefully to avoid burning.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
Serve the carnitas in tortillas, garnished with chopped cilantro if desired. Consider adding sliced avocado or a cabbage slaw for extra veggies and heart-healthy fats.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 37.3 g | ||
| Protein | 266.2 g | 532% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 526 mg | 40% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6208 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
