Easy Keto Carnitas are wonderfully juicy and packed with flavor! Made from tender pork, this dish is perfect for wraps, salads, or tacos without the carbs. Yum!
They are so simple to make! I love that I can toss everything in the slow cooker and walk away. Plus, the crispy edges after roasting are simply the best! 😋
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for carnitas since it’s flavorful and becomes tender with slow cooking. If you’re looking for alternatives, pork loin can be used, though it may not be as juicy. I love using bone-in for added flavor!
Olive Oil: A great choice for searing, but feel free to replace it with avocado oil or any neutral oil. Both have high smoke points, which is perfect for frying meat. I prefer avocado oil for its buttery taste.
Onions and Garlic: These are the flavor base. Yellow onions are a classic choice here, but you can swap them with red onions for a sharper flavor or shallots for something milder and sweeter.
Spices: Cumin, oregano, and chili powder provide traditional flavor. Don’t have them? Try using taco seasoning or a premade spice blend! Smoked paprika adds depth, but if you prefer, you can use regular paprika.
Lime Juice: Fresh lime juice adds brightness. If limes aren’t available, lemon juice works in a pinch—just remember it’s a bit less tangy!
How Do I Get the Carnitas Extra Crispy?
The secret to those tasty crispy edges is roasting the pulled pork after it’s cooked! Here’s how to do it right:
- Once you’ve shredded the pork, spread it evenly on a baking sheet.
- Set your oven to broil and place the sheet in the oven.
- Watch closely! Broil for about 5-7 minutes, until the edges are browned and crispy. This step turns tender carnitas into a deliciously crunchy treat.
Don’t forget to toss it back in the juices before serving to keep every bit flavorful! Enjoy!
Easy Keto Carnitas
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (pork butt), cut into large chunks
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika (optional, for smoky flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup fresh lime juice (about 2 limes)
- 1 bay leaf
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: chopped green onions for garnish
- Optional: sour cream or crema (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and around 6-8 hours to cook in a slow cooker (or 3-4 hours in the oven). All you need to do is set it and forget it until it’s ready to shred!
Step-by-Step Instructions:
1. Get the Oven Ready:
First things first, preheat your oven to 425°F (220°C). If you’re using a slow cooker, you can skip this step!
2. Sear the Pork:
In a large skillet over medium-high heat, pour in the olive oil. Once it’s hot, add the chunks of pork and sear them on all sides until they are nicely browned, about 3-4 minutes per side. This step is optional, but it really boosts the flavor!
3. Set Up the Cooking Pot:
Get your slow cooker or a deep oven-safe pot (like a Dutch oven). Add the chopped onion and minced garlic to the bottom. This will create a tasty base for your carnitas.
4. Add the Pork:
Carefully place the seared pork on top of the onions and garlic to lock in all those delicious flavors.
5. Spice It Up:
In a small bowl, mix together the cumin, oregano, chili powder, smoked paprika, salt, and pepper. Sprinkle this mixture evenly over the pork to make it flavorful and aromatic.
6. Add Liquids:
Now pour the chicken broth and fresh lime juice over the meat. Toss in the bay leaf for extra flavor.
7. Cook It Low and Slow:
Cover it up! Cook on low for 6-8 hours in a slow cooker, or if you’re using the oven, cover and braise at 300°F (150°C) for about 3-4 hours. You want the pork to be super tender and easily shreddable.
8. Shred the Pork:
Once cooked, take the pork out of the pot and shred it using two forks. It should fall apart easily!
9. Crisp It Up (Optional but Yummy):
If you want that perfect crispy edge, spread the shredded pork out on a baking sheet. Put it under the broiler for about 5-7 minutes until the edges turn crispy and caramelized. Just keep an eye on it so it doesn’t burn!
10. Mix and Serve:
Put the crispy carnitas back in the pot or bowl and give it a gentle mix. Serve warm, garnished with fresh cilantro, chopped green onions, and lime wedges. Add sour cream or crema on top if you like!
11. Enjoy!
Your keto-friendly carnitas are ready to be enjoyed as a main dish, or in wraps, salads, or bowls. Dig in and savor every bite!
This recipe makes juicy, tender pork with a deliciously crispy edge, loaded with classic Mexican spices and a burst of lime—perfect for a delicious low-carb meal!
img src=”https://talesfromthekitchen.com/wp-content/uploads/2025/09/easy-keto-carnitas.webp” alt=””>
Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder is ideal for its flavor and tenderness, you can also use pork loin or even boneless chicken thighs for a different twist. Just keep in mind that cooking times may vary slightly!
How Do I Store Leftovers?
Store any leftover carnitas in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop with a splash of chicken broth to keep them moist!
Can I Freeze the Carnitas?
Yes, you can freeze the shredded carnitas! Place them in a freezer-safe container or bag, and they will last for up to 3 months. When you’re ready to eat, thaw them overnight in the refrigerator and reheat as mentioned above.
What Should I Serve with Carnitas?
These carnitas are versatile! Serve them in keto-friendly wraps, over greens as a salad, or with roasted vegetables. For a classic approach, pair them with lime wedges and fresh salsa for added flavor!
