Low Sodium Authentic Mexican Carnitas
Experience the rich, savory essence of Mexico with this Low Sodium Authentic Mexican Carnitas recipe—a healthier twist on a beloved classic! Tender chunks of pork shoulder are slow-simmered in a flavorful blend of fresh orange juice, lime juice, low-sodium chicken broth, garlic, and aromatic spices like cumin, oregano, and bay leaves. Once perfectly cooked, the pork is shredded and roasted to crispy perfection in the oven, giving you that signature carnitas texture without the need for excess oil or sodium. This recipe combines wholesome ingredients and traditional cooking techniques to create a dish that's both heart-healthy and irresistibly delicious. Ideal for tacos, burrito bowls, or simply served with fresh cilantro and your favorite sides, these carnitas will transport your taste buds straight to Mexico. Perfect for family dinners or meal prep, this easy, low-sodium version of carnitas is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless)
- 1 cup Orange juice
- 0.25 cup Lime juice
- 1 cup Low sodium chicken broth
- 6 whole Garlic cloves
- 1 tablespoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 2 whole Bay leaves
- 2 tablespoons Olive oil
- 1 medium Onion
- 0.25 cup Cilantro
Instructions
Cut the pork shoulder into large chunks, about 3-4 inches each, and set aside.
Peel the garlic cloves and leave them whole.
In a large Dutch oven or heavy pot, combine the pork, orange juice, lime juice, low sodium chicken broth, garlic cloves, ground cumin, dried oregano, black pepper, and bay leaves.
Peel and quarter the onion, then add it to the pot.
Place the pot over medium-high heat, bringing the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the pot with a lid, allowing it to simmer for about 2 to 2.5 hours. Stir occasionally to ensure even cooking. Pork should be tender and easy to shred.
Preheat the oven to 450°F (230°C).
Remove the pork from the pot and place it on a baking sheet, shredding it into smaller chunks with two forks.
Pour a small amount of the cooking liquid from the pot over the shredded pork to keep it moist.
Drizzle olive oil over the pork and mix gently to coat evenly.
Spread the pork in a single layer on the baking sheet.
Bake in the preheated oven for about 15-20 minutes or until the edges are crispy and golden brown.
Remove from the oven and garnish with freshly chopped cilantro.
Serve warm with your choice of sides, such as low-sodium tortillas, avocado slices, or sautéed vegetables.
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.9 g | 505% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 28.9 g | ||
| Protein | 337.0 g | 674% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6142 mg | 131% | |
*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.
