Whole30 Authentic Mexican Carnitas
Savor the bold and irresistible flavors of **Whole30 Authentic Mexican Carnitas**, a healthier twist on the traditional dish that's perfect for clean eating. Featuring tender, slow-cooked pork shoulder infused with the vibrant tang of orange and lime juice, fragrant garlic, and a medley of warming spices like cumin, oregano, and cinnamon, this recipe delivers all the authenticity you love while staying Whole30-compliant. After slow cooking to perfection, the pork is broiled for a crispy, golden finish that gives the carnitas their signature texture. Garnished with fresh cilantro, these versatile carnitas pair beautifully with roasted vegetables, a bed of greens, or your favorite Whole30 sides, making them an ideal choice for meal prep or a crowd-pleasing dinner. Indulge in the mouthwatering richness of Mexican cuisine, guilt-free!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (also known as pork butt)
- 1 cup Orange juice
- 0.25 cup Lime juice
- 6 large Garlic cloves
- 1 large Onion
- 2 pieces Bay leaves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 piece Cinnamon stick
- 1 cup Water
- 0.25 cup Fresh cilantro
Instructions
Trim the excess fat from the pork shoulder and cut it into 3-inch chunks.
Peel and smash the garlic cloves. Slice the onion into thick rings.
In a large heavy pot or Dutch oven, combine the pork chunks, orange juice, lime juice, garlic, sliced onion, bay leaves, cumin, oregano, salt, pepper, and cinnamon stick.
Pour in 1 cup of water, ensuring the liquid covers about two-thirds of the pork.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and let it cook slowly for about 2.5 to 3 hours, or until the pork is tender and shreds easily with a fork. Stir occasionally and check if more liquid is needed, adding water in small amounts if it becomes too dry.
Once the pork is tender, preheat your oven broiler to high.
Transfer the cooked pork chunks to a baking sheet, using a slotted spoon to avoid transferring too much liquid.
Spread the pork chunks in an even layer and use two forks to slightly shred the pieces, leaving some larger chunks for texture.
Broil the pork for about 5-7 minutes, or until the edges are crispy and browned. Watch the broiler closely to avoid burning.
Remove from the oven and taste for seasoning. Adjust with more salt if necessary.
Garnish the crispy carnitas with fresh cilantro before serving.
Serve warm, for a Whole30-friendly option, on a bed of greens or alongside roasted vegetables.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 783 mg | 17% | |
*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.
