These Keto 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 carnitas are incredibly juicy and fall-apart tender with crispy, caramelized edges, and are just begging to be made!
The pork is seasoned, browned, and slow-cooked until 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.
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the full video here: Carnitas YouTube Video
Ingredients
- Pork butt or pork shoulder: This is 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!
- Chicken broth: Keeps the meat from drying out
- Onion & garlic: Added flavor
Frequently asked questions
To make them crispy, you simply place the cooked meat on a sheet pan and broil until super crispy!
Unfortunately, pork tenderloin will not work in this recipe. I only recommend a pork butt or shoulder.
I don't recommend it! Please thaw the meat before cooking.
Leftovers will stay good in the fridge for 3 days or can be frozen for up to 3 months, just be sure to include the juice so it doesn't dry out! To reheat, thaw in the fridge overnight then pan-fry until heated through.
Instructions
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.
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. Stir in the zest and juice of 1 orange then add the browned pork pieces and stir briefly to combine.
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.
Shred the pork with 2 forks, transferring it to a bowl first if this makes it easier to shred.
Place the pork on 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. Then serve and enjoy!
Ways to serve carnitas
Here are my favorites ways to serve pork carnitas:
- as tacos using keto tortillas, cassava flour tortillas, or paleo tortillas
- as a salad
- over nachos (using pork rinds or my keto chips for low-carb)
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
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.
- If you prefer storebought tortillas, we love Siete! They are paleo and low-carb, but not necessarily keto, having 8.5 net carbs each.
Looking for more recipes?
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You could also make some of these roasted radishes from Cooking LSL for a great side!
If you've tried these keto carnitas, please let me know what you think in the comments below!
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📖 Recipe
Crispy Keto 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 teaspoon Ground Black Pepper
- 1 ½ teaspoon Chili Powder
- 1 teaspoon Cumin
- ¼ teaspoon 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.
- 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.
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.
- For whole30, omit the tortilla and serve over a salad with garnishes.
- For paleo, use these paleo tortillas.
- If you prefer storebought tortillas, we love Siete! They are paleo and low-carb, but not necessarily keto, having 8.5 net carbs each.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!