These Keto Pork Carnitas are simple to make, fall-apart tender with crispy edges, and ridiculously flavorful for the ultimate taco experience! Plus, they're gluten-free, paleo, and can also be made whole30!
These keto pork carnitas, sometimes called Mexican pulled pork, are incredibly juicy and fall-apart tender with crispy, caramelized edges, wrapped in simple, flexible keto tortillas, and are just begging to be made!
The pork is seasoned, browned, and cooked until it's fall-apart tender. Then it's shredded with 2 forks and broiled for super crispy edges.
This recipe only requires about 10 minutes of prep time, it makes a big batch and is perfect for meal prep because the meat freezes and reheats so well.
❤️ Why You'll Love These Keto Pork Carnitas: They are 1) Easy to make. 2) Freezer-friendly. 3) Healthy and fits many diets including keto, low-carb, gluten-free, dairy-free, paleo, and whole30 4) Perfectly tender with caramelized edges. 5) And makes a big batch, perfect for gatherings or leftovers.
Traditional carnitas are cooked in lard, but fortunately, you can make authentic tasting pork carnitas without tons of lard. However, if you want to replace the cooking oil with lard, be my guest!
Also, be sure to check out all of my keto Instant Pot And Slow Cooker Recipes! I especially love the pulled pork and shredded beef!
Or this Traeger Tri-Tip from A Grill For All Seasons looks great too! You could also make some of these roasted radishes from Cooking LSL for a great side!
Ingredients
Here are the easy ingredients you'll need to make low-carb pork carnitas:
- Pork butt or pork shoulder: These are the best cut of meat for carnitas.
- Seasonings: A simple mix of salt, pepper, chili powder, cumin, and cinnamon to rub on the pork before browning.
- Orange juice & orange zest: Makes the broth incredibly flavorful and adds just the right amount of tang while only adding 1 net carb per serving!
- Chicken broth: Keeps the meat from drying out.
- Onion & garlic: Added flavor.
Frequently asked questions
Pork butt or pork shoulder are the best cuts of meat for low-carb carnitas. You can use bone-in or bone-out.
Unfortunately, pork tenderloin will not work in this recipe. I only recommend a pork butt or shoulder.
To make them crispy, you place the cooked meat on a sheet pan and broil until super crispy!
I don't recommend it! Please thaw the meat before cooking.
While the carnita meat itself is typically keto and gluten-free, it's what is served with carnitas that is filled with carbs, such as the tortilla, rice, and beans. However, this recipe uses soft keto tortillas and low-carb toppings to make them completely keto-friendly!
Easy instructions
Here are the easy steps to make keto pork tacos:
Step #1: Unwrap the pork from the mesh and cut it into 4 equal pieces. Evenly rub the seasonings over the pork and brown on all sides. Set aside.
Step #2: Saute onion and garlic. Then, de-glaze the pot with chicken broth.
Step #3: Stir in the zest and juice of 1 orange then add the browned pork pieces and stir briefly to combine. Cook in an Instant Pot or slow cooker.
Step #4: Shred the pork with 2 forks, transferring it to a bowl first if this makes it easier to shred. Then, broil on a baking sheet for crispy edges and serve!
💭Tip: Ladle about ⅓ of the juices over the pork before broiling, then add more again after broiling for added flavor!
Instant pot or slow cooker
This recipe can be made in the Instant Pot or slow cooker, however, if you prefer to make them on the stove, check out this Dutch Oven Carnitas recipe from Cook What You Love!
If making the low-carb carnitas in the slow cooker, you will need to use a separate pot to brown the meat and saute the onion and garlic before adding it to the slow cooker.
For a pressure cooker, everything can be made in the same pot!
The pork will take around 7 to 10 hours to cook in a slow cooker and 55 minutes in the Instant Pot.
💭Tip: Keep in mind that tough meat is undercooked meat! If your pork isn't fall-apart tender, it needs to cook longer!
Serving suggestions
Here are my favorites ways to serve low-carb pork carnitas:
- as pork tacos using keto tortillas.
- as a salad with ranch dressing and salsa
- over nachos (using pork rinds as chips or my keto chips for low-carb)
- in a bowl with cauliflower rice garnished with fresh cilantro and lime juice.
And here are some garnishes that I can't do without no matter how I serve them:
- guacamole or avocado
- cilantro
- fresh lime
- tomatoes
- red onion
- jalapenos
Variations and substitutions
- For Paleo, feel free to use Paleo Tortillas.
- For Whole30, serve as a salad with ranch dressing and salsa.
- Don't want to turn on your oven? Instead of broiling, pan-fry the carnita meat until golden, doused with the juices.
- Looking for store-bought tortillas? We love Siete Almond Flour Tortillas! They are gluten-free, grain-free, paleo, and low-carb, but not necessarily keto having 8.5 net carbs each.
- Replace all or some of the cooking oil with lard. Or, add additional lard to the cooking oil.
Storage instructions
- Store in the refrigerator, with the liquid, for 4 to 6 days.
- Freeze the keto pork carnitas in a zip lock bag or airtight container, with the liquid, for up to 4-6 months.
- Reheat in a preheated 400-degree F oven for about 15 minutes or until heated through. Toss with a spatula about halfway through the cooking time. If frozen, allow to thaw before reheating.
Top tips
- Don't skip broiling the meat! This makes the edges super crispy and is something you don't want to miss!
- The orange and orange zest only add 1 net carb per serving and make the carnitas extra flavorful! While you can omit them, I don't recommend it.
- Look for a pork roast or butt with some fat on it for extra juiciness.
If you've tried this keto pork carnitas recipe in the instant pot or slow cooker, please let me know what you think in the comments below!
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📖 Recipe
Keto Pork Carnitas (Instant Pot Or Slow Cooker)
Ingredients
- 2 tablespoon Avocado Oil - or oil of choice
- 4 Lbs. Pork Butt Or Shoulder
- 1 tablespoon Sea Salt
- 1 tsp. Ground Black Pepper
- 1 ½ tsp. Chili Powder
- 1 tsp. Cumin
- ¼ tsp. Ground Cinnamon
- 1 medium Onion - chopped
- 3 cloves Garlic - minced
- 1 medium Orange - juice and zest
- 1 cup Chicken Broth
Serving Suggestions
- Keto Tortillas
- Fresh Limes
- Tomatoes
- Guacamole
- Salsa
- Red Onion
- Fresh Cilantro
Instructions
- In a small bowl, combine the sea salt, ground black pepper, chili powder, cumin, and ground cinnamon. Set aside.
- Unwrap the pork from the mesh and cut it into 4 equal pieces. Evenly rub the seasoning mix over the pork to season.
- Add the oil to the bowl of the Instant Pot and press the 'saute' 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. If using a slow cooker, transfer everything to the slow cooker and cook on low for 10 hours or on high for 7 hours, or until tender.
- 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.
- Serve with keto tortillas, cilantro, avocado, tomatoes, red onion, limes, and whatever else your heart desires!
- Store in the refrigerator for 3 days or freeze with the juices for up to 3 months. To reheat, thaw in the fridge overnight then pan fry until heated through.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Carnitas YouTube Video
- Don't skip broiling the meat! This makes the edges super crispy and is something you don't want to miss!
- The orange and orange zest only add 1 net carb per serving and make the carnitas extra flavorful! While you can omit them, I don't recommend it.
- If you prefer storebought tortillas, we love Siete! They are paleo and low-carb, but not necessarily keto, having 8.5 net carbs each.
- Keep in mind that tough meat is undercooked meat! If your pork isn't fall-apart tender, it needs to cook longer!
- Don't want to turn on your oven? Instead of broiling, pan-fry the carnita meat until golden, doused with the juices.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!