Low Fat Authentic Mexican Carnitas
Enjoy all the bold, savory flavors of traditional carnitas with a healthy twist in this **Low Fat Authentic Mexican Carnitas** recipe! Made with lean pork tenderloin, fresh citrus juices, and aromatic spices like cumin and oregano, this dish delivers tender, juicy meat that’s crisped to perfection in the oven—all without excess fat. A slow simmer in a flavorful broth infuses every bite with rich, authentic Mexican flavor, while a quick finish under high heat creates those signature caramelized edges. Whether you use these carnitas in tacos, burritos, bowls, or salads, they’re the perfect go-to for a satisfying and guilt-free Mexican-inspired meal. Ready in under 2.5 hours and serving up to six, this recipe is proof that you don’t have to sacrifice flavor for a healthier option.
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 1 whole orange
- 1 whole lime
- 1 medium white onion
- 4 cloves garlic
- 2 whole bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup chicken broth
- 1 as needed olive oil spray
Instructions
Start by trimming the pork tenderloin of any visible fat, then cut it into 2-inch pieces.
Juice the orange and lime, reserving the juice for the cooking process.
Peel and quarter the onion, and peel and roughly chop the garlic cloves.
In a large pot or Dutch oven, combine the pork pieces, orange juice, lime juice, onion, garlic, bay leaves, ground cumin, dried oregano, ground black pepper, and salt.
Pour the chicken broth over the mixture until the pork is mostly submerged.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shredded with a fork.
Preheat your oven to 450°F (232°C). Optional: If desired, line a baking sheet with aluminum foil for easy cleanup.
Once the pork is cooked, use tongs to remove it from the pot and place it on the prepared baking sheet. Discard the bay leaves and let the remaining liquid reduce slightly over medium heat until it thickens to a sauce-like consistency.
Use two forks to shred the pork on the baking sheet. Spray lightly with olive oil spray.
Bake the pork in the preheated oven for 10-15 minutes, stirring halfway through, until the edges become crispy.
Drizzle some of the reduced cooking liquid over the carnitas for added flavor before serving.
Serve hot with your favorite toppings and enjoy in tacos, burritos, or bowls!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 837 mg | 18% | |
*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.
