Low Carb Authentic Mexican Carnitas
Savor the robust flavors of Mexico with these Low Carb Authentic Mexican Carnitas, a dish that combines juicy, slow-cooked pork with crispy, caramelized edges. Perfect for keto and low-carb diets, this recipe uses tender chunks of pork shoulder, marinated in a vibrant blend of spices like cumin, paprika, and oregano, then slowly braised with fresh orange and lime juice. The final step—increasing the heat to fry the pork in its own natural fat—creates an irresistible crispness that’s true to traditional carnitas. Serve these mouthwatering carnitas in lettuce wraps, atop a fresh salad, or in low-carb tortillas for a guilt-free feast. Easy to prepare yet loaded with authentic Mexican flair, this recipe is perfect for meal prepping or feeding a crowd with flavorful, healthy options.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 leaves Bay leaves
- 2 tablespoons Lard or ghee
- 1 medium Orange (juice only)
- 1 medium Lime (juice only)
Instructions
Cut the pork shoulder into large chunks, around 2 inches each, to allow for even cooking and flavor absorption.
In a small bowl, combine salt, black pepper, ground cumin, dried oregano, paprika, garlic powder, and onion powder.
Rub the pork pieces thoroughly with the spice mixture, ensuring all sides are coated.
In a large pot or Dutch oven, heat the lard or ghee over medium-high heat until melted and hot.
Add the pork chunks to the pot in a single layer, browning them on all sides, about 6-8 minutes. Work in batches if needed, avoiding overcrowding the pot.
Once all pork is browned, return all pieces to the pot and add the bay leaves, orange juice, and lime juice.
Reduce the heat to low, cover the pot, and cook the pork slowly for 3 hours, turning the meat occasionally. This slow cooking will help tenderize the pork.
After 3 hours, remove the lid and increase the heat to medium to medium-high. Let the pork cook for an additional 1 hour, stirring occasionally to allow the juices to evaporate and meat to start frying in its own fat, becoming crispy.
Once desired crispiness is achieved, remove from heat. Discard the bay leaves and shred the pork with two forks.
Serve the carnitas with low carb options such as lettuce wraps or over a salad. They can also be used as a filling for tacos using low-carb tortillas.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.3 g | 352% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 21.2 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4403 mg | 94% | |
*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.
