Keto Pork Carnitas are an incredibly tender, flavorful, and versatile dish that can be easily made in either a slow cooker or an Instant Pot. This Mexican-inspired pulled pork is perfect for tacos, salads, burritos, or enjoyed on its own. This recipe is not only keto-friendly but also fits into Whole30, Paleo, gluten-free, and dairy-free diets.
What are Carnitas?
Carnitas, meaning "little meats" in Spanish, are the Mexican version of pulled pork. While prepared similarly, carnitas boast a distinct spice mix, typically a dry Mexican-inspired rub, unlike pulled pork, which is often made with BBQ sauce.
Why You'll Love These Keto Pork Carnitas
- Easy to Make: With simple instructions for both slow cookers and Instant Pots, this recipe is accessible to cooks of all skill levels.
- Freezer-Friendly: Carnitas can be easily frozen for meal prep, making it convenient for busy weeknights.
- Versatile: Enjoy them in tacos, salads, burritos, or as a main dish with various toppings.
- Healthy: This recipe fits many diets, including keto, low-carb, gluten-free, dairy-free, paleo, and Whole30.
- Perfectly Tender with Caramelized Edges: The cooking process ensures the pork is fall-apart tender, while broiling adds a delightful crispiness.
Choosing the Right Cut of Pork
Pork butt or pork shoulder are the best cuts of meat for keto carnitas due to their higher fat content, which keeps the meat tender and easily shreddable. A leaner cut may result in dry meat. You can use bone-in or bone-out pork. Pork tenderloin is not recommended for this recipe.
Ingredients
- 4 lbs pork butt or shoulder
- 2 tablespoons avocado oil (or oil of choice)
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon ground cinnamon
- 2 cloves garlic, thinly sliced (optional for low-FODMAP)
- ½ onion, large sliced (optional for low-FODMAP)
- ¼ cup chicken broth (or pork broth)
- Juice and zest of 1 orange
- Juice of 2 limes
- 1 jalapeño (optional)
- 2 tablespoons softened butter (optional)
- Salsa (optional)
- 1 tablespoon dried oregano
- Erythritol (optional)
- Orange rind (optional)
- Cayenne pepper (optional)
- Bay leaves (optional)
Slow Cooker Instructions
- Pat the pork dry with paper towels.
- Combine sea salt, ground black pepper, chili powder, cumin, and ground cinnamon in a small bowl.
- Rub the spice mix all over the pork.
- Heat a large skillet over medium-high heat. Add avocado oil, followed by half of the pork. Sear, turning every 45-60 seconds until browned on all sides. Transfer pork to a plate, and repeat with the remaining pork.
- Place the pork in the slow cooker and pour in the chicken broth, lime juice, orange juice and zest, garlic, onion, and jalapeño. Add bay leaves, if desired.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until pork is tender.
- Discard all but ½ cup of the liquid and remove bay leaves, if used. Shred pork with two forks, discarding any bones.
- Preheat oven to broil.
- Add shredded pork and about ½ cup of the liquid to a baking sheet lined with aluminum foil.
- Broil for 4-5 minutes, or until pork is crispy, stirring to prevent burning.
Instant Pot Instructions
- Pat the pork dry with paper towels.
- Combine sea salt, ground black pepper, chili powder, cumin, and ground cinnamon in a small bowl.
- Rub the spice mix all over the pork to season.
- Add the oil to the bowl of the Instant Pot and press the 'sauté' button or add the oil to a large skillet or Dutch oven and heat over medium-high heat. Once hot, add 2 of the pork pieces and brown on all sides, 3 to 4 minutes per side, then set aside. Brown the other two pieces and set them aside also.
- Add more oil if needed, then add the chopped onion. Cook, stirring until translucent, for 4 -5 minutes. Add the garlic and cook, stirring vigorously until aromatic, 30 seconds to 1 minute. Then quickly add the chicken broth to prevent burning and stir everything around to de-glaze the pot.
- Press the 'cancel' button or remove the pot from the heat. Stir in the zest and juice of 1 orange then add the browned pork pieces and stir briefly to combine.
- If using an Instant Pot, close the lid securely and switch the valve to 'sealing'. Cook on high pressure for 45 minutes. Allow pressure to naturally release for 10 minutes, then switch the valve to release the remaining pressure.
- Preheat the oven to broil.
- Shred the pork with 2 forks (transfer to a bowl first if this makes it easier to shred), then transfer to a large baking sheet with a slotted spoon. Spoon about one-third of the juices over the pork and toss to combine.
- Broil for 4 to 5 minutes, or until the edges of the pork begin browning and start getting crisp. Stir the pork, then broil another 4 to 5 minutes. Ladle more juice over the pork and toss to combine.
Tips for Extra Crispy Carnitas
- Broiling: Don't skip the broiling step! This is crucial for achieving those crispy edges that make carnitas so irresistible.
- Pan-Frying: If you prefer not to use the oven, pan-fry the shredded meat in a skillet until golden and crispy, doused with the juices.
Serving Suggestions
- Tacos: Serve in keto tortillas with cilantro, avocado, tomatoes, red onion, limes, and your favorite toppings. For Paleo, use Paleo tortillas. For Whole30, serve as a salad with ranch dressing and salsa.
- Salads: Enjoy over a big salad with avocado, pico de gallo, and your favorite dressing.
- Burrito Bowls: Create a pork carnitas burrito bowl by serving the carnitas over cilantro lime cauliflower rice.
- Toppings: Guacamole, onion, cilantro, salsa, pico de gallo, sour cream, Mexican cotija cheese, and your favorite veggies.
Variations and Substitutions
- Low-FODMAP/AIP: Omit the cumin, black pepper, red pepper flakes, onion, and garlic. Sauté the pork in garlic-infused olive oil and replace the onion with thinly sliced leek (green parts only).
- Paleo/Whole30: Ensure your tortillas and toppings are compliant with your dietary needs.
- Chicken Carnitas: Substitute pork with chicken thighs for a different flavor profile.
Storage and Reheating
- Refrigerate: Store leftover carnitas in an airtight container for up to 3 days.
- Freeze: Freeze carnitas in a zip lock bag or airtight container with the liquid for up to 3 months.
- Reheat: Reheat in a preheated 400-degree F oven for about 15 minutes or until heated through, tossing with a spatula halfway through. You can also reheat in a skillet on the stovetop.
Nutritional Information
One serving of keto pork carnitas can provide approximately:
- 40g of protein
- 1g net carbs
- 6g of fat
Carnitas also contain vitamins A and C, calcium, phosphorus, iron, sodium, and potassium.
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