Keto Authentic Mexican Carnitas
Experience the rich, timeless flavors of Mexico with this Keto Authentic Mexican Carnitas recipe, a low-carb twist on a beloved classic. Succulent pork shoulder is slow-simmered in a fragrant blend of cumin, oregano, bay leaves, and a touch of citrus, infusing each bite with deep, savory notes. The meat is seared to golden perfection, oven-broiled for irresistibly crispy edges, and served tender enough to shred with a fork. Perfectly keto-friendly, this recipe swaps traditional lard for avocado oil and pairs beautifully with low-carb tortillas or lettuce wraps, making it a guilt-free feast for taco nights or meal prep. With just 15 minutes of prep and a satisfying 6 servings, this dish is as effortless as it is authentic.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 4 cloves Garlic cloves
- 1 whole White onion
- 1 whole Orange
- 2 tablespoons Avocado oil or lard
- 1 cup Chicken broth (low-sodium)
Instructions
Cut the pork shoulder into 2-inch cubes, removing any large sections of fat but leaving some for flavor.
In a large mixing bowl, combine salt, black pepper, ground cumin, and dried oregano. Add pork cubes and toss until well-coated with the spice mixture.
Peel and crush the garlic cloves finely. Peel the onion and cut it into quarters. Slice the orange in half.
In a large, heavy-bottomed pot or Dutch oven, heat the avocado oil or lard over medium-high heat.
Add the pork cubes to the pot in a single layer, working in batches if necessary, and sear all sides until golden brown. This should take about 10 minutes.
Once all pork pieces are seared, return them to the pot and add the crushed garlic, onion quarters, cinnamon stick, and bay leaves.
Squeeze the juice of the orange halves over the pork, and then place the spent halves in the pot as well.
Pour in the chicken broth, adding enough water to barely cover the pork.
Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and cook for approximately 3 hours until the pork is tender and easily pulled apart with a fork.
Preheat the oven to broil. Line a baking sheet with foil or parchment paper.
Using a slotted spoon, transfer the pork pieces to the prepared baking sheet, discarding the onion, orange halves, cinnamon stick, and bay leaves. Shred the pork slightly with a fork.
Spread the pork across the baking sheet, drizzle with a little more avocado oil if desired, and broil for 5-10 minutes until the edges are crispy.
Serve the carnitas hot, with a side of low-carb tortillas or lettuce wraps.
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5563 mg | 242% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 18.4 g | ||
| Protein | 250.4 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4372 mg | 93% | |
*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.
