Go Back
Homemade Carnitas
Print Recipe

Homemade Carnitas

An authentic low carb carnitas recipe that's slow cooked to tender pieces of pork, shredded, then broiled to a crisp perfection
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: American, Ketogenic, Mexican
Keyword: Dinner, How To, Keto Friendly, Low Carb
Servings: 10
Calories: 175kcal
Cost: $16

Equipment

  • Cutting Board
  • Skillet
  • Baking Sheet OR Cast Iron Dutch Oven
  • Aluminum Foil OR Cast Iron Dutch Oven

Ingredients

  • 1 Salt and Pepper To coat meat pieces
  • 2-3 pounds Pork Butt Cut into 1-2 inch cubes
  • 2 Tbsp Avocado Oil
  • ⅓ Cup Onion Chopped into large pieces
  • 1 small Orange Cut into slices and quarters
  • 2 medium Limes Cut into slices and quarters
  • 4 Clove Garlic Cut into slices
  • 2 Tsp Ground Cumin
  • 2 Tsp Cayenne Pepper
  • ½ Tsp Paprika
  • 1 Tsp Cinnamon
  • ½ Cup Cilantro, fresh

Instructions

  • Preheat oven to 325° and start skillet on medium-high heat
  • Prepare dutch oven or baking sheet lined with aluminum foil
  • Cut oranges, limes, onion and garlic, set aside. Wash and tear cilantro from stems
  • Mix lemon juice and water into a small prep bowl and set aside
  • Cut pork butt into 1-2 inch pieces, trim off fat and season with salt and pepper
  • Add oil to skillet, work in groups to add pork cubes and brown on each side.
  • Transfer browned pork to your baking pan
  • Add additional oil to skillet if needed, add garlic and onion, cook on medium high for 2 minutes before distributing over and around pork cubes in your baking pan
  • Deglaze skillet with lemon water, scrape over meat mixture
  • Combine Cumin, Cayenne, Paprika, Cinnamon, and 1 tsp salt and pepper. Mix well, set aside
  • Add cilantro,oranges and limes throughout the meat. Sprinkle with the seasoning
    Pork Carnitas ready for the oven.
  • Wrap aluminum foil up on sides to completely enclose the meat mixture or place lid on dutch oven (if using)
  • Bake for 1 hour 30 minutes to 2 hours
  • Remove from oven, separate meat from oranges and limes, strain juices and set aside.
  • Heat oven to 450°
  • Shred meat and place on foil-lined baking sheet
  • Strain juices and lightly spoon over shredded meat.
  • Bake at 450° uncovered for 15-20 minutes or until you see edges of meat begin to crisp.
  • Serve on your favorite low carb taco shell, over a salad or with a side of cilantro lime cauliflower rice. Freezes well in small batches,

Notes

175 Calories per 4 ounces serving |  2.5g Carb  |  12g Fat  |  23g Protein
Homemade Carnitas