You’ve got to try these slow cooking Keto Carnitas – the perfect keto crockpot recipe with an authentic style blend of spices that creates the ultimate low carb Mexican Pulled Pork with a broiled crispy edge that’s melt in your mouth amazing – with 2.2 net carbs and 7 WW SmartPoints per serving.
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Tender, juicy, and crispy keto carnitas make a low carb dinner recipe with only 3.6 net carbs – THAT TASTES OUT OF THIS WORLD!!!
If you’ve ever wanted to know how to make authentic tasting carnitas (AKA: Mexican Pulled Pork) Keep Reading!
car-ni-tas: noun
Known in Mexican cooking as braised or roasted pork served shredded in small pieces, often as the filling in burritos, tacos, etc. Typically cooked in a copper pot with a ton of fat…
In the spirit of Cinco de Mayo, I’ve gone keto crazy & created a few low carb versions of the best traditional Mexican recipes. Starting with this carnitas recipe that you can easily make at home using your oven or slow cooker.
About These Keto Carnitas
Authentic: Flavorful with a hint of spice & a crispy edge
As Easy As Possible: The prep time is around 15 minutes
3 Ways to Prep: Crockpot – Slow Cooker – Oven
Budget Friendly: This one makes enough to cook once, eat twice (maybe more)
Perfect for Meal Prep: Add it to your meal prep rotation & use for Tacos, Burritos, Quesadillas, Lettuce Wraps, Salads, Soups, Casseroles or freeze for later
Keto/Low Carb = 3.6 Net Carbs Per Serving
The Best Cut of Pork To Use
Ever suffer from Too Many Choices syndrome at the grocery store?
Symptoms range from frantically googling “best cut of meat for xyz recipe” on your iPhone to asking random strangers for advice to ultimately saying screw it & going to Taco Bell.
Here’s The 411: Look for pork shoulder or pork butt– which are the same thing: cuts of pork from the shoulder that have enough fat to keep things moist & tough enough to withstand any high-temperature slow cooking method! Traditional Carnitas are cooked in fat – keep that in mind when selecting your pork!
*Do Not Use Pork Loin: There isn’t enough fat + it’s more $$$
THE Extra Step You Don’t Want To Skip – Making Crispy Keto Carnitas
The key to making carnitas as close to the OG Mexican recipe is your oven. After you’ve cooked the pork to perfection, drain it – then drizzle with the remaining juices & fat – then place it on a baking tray & broil it for around 5 minutes to give it the addictive & authentic crisp edges.
Are you hungry yet? Whether the oven is your jam or you prefer a slow cooking meal – these carnitas will be right up your alley! Instructions for each method are listed below!
More Must-Have Keto Dinner Recipes
If you like this keto carnitas recipe, then you need to check out these dinner favorites!
Beef & Broccoli – Skip the sugar and the carbs the next time your cravings for Chinese stir fry kick in and make this crazy delicious and super simple Keto Beef and Broccoli stir-fry dinner. Seriously, this dinner couldn’t be easier and is a way healthier alternative to takeout that’s low carb, gluten-free, paleo and Whole30 approved.
Slow Cooker Balsamic Chicken – An easy, low carb chicken dinner with chicken, balsamic vinegar, garlic, broth, and a couple of spices with 3.5 net carbs per serving.
Keto Crockpot White Shredded Chicken Chili – Chicken, cream cheese, and a hint of spice combine to create a low carb slow-cooking chili that is sure to become a favorite.
Keto Crockpot Crack Chicken – Slow cooker cream cheese shredded chicken dinner recipe that is addictively awesome!
Mississippi Pot Roast – Another slow cooker dinner that’s easy and low carb!
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Mouth-Watering Keto Crockpot Or Oven Carnitas: Authentic & Crispy Mexican Pulled Pork (Low Carb)
- Total Time: 4 hours 15 minutes
- Yield: 10
Description
You’ve got to try these slow cooking Keto Carnitas – the perfect keto crockpot recipe with an authentic style blend of spices that creates the ultimate low carb Mexican Pulled Pork with a broiled crispy edge that’s melt in your mouth amazing!
Ingredients
3 lbs pork shoulder or butt, cut into cubes (about 2 inches)
1 Tablespoon Kosher Salt
1 Teaspoon Black Pepper
8 Garlic Cloves – Peeled
1/2 Teaspoon Chinese 5-Spice (Optional)
1 Teaspoon Ground Cumin
3/4 Teaspoon Cinnamon
2-3 Bay Leaves
1/4 Cup Olive Oil
1 Lime – Sliced (Optional)
Slow Cooker/Crockpot Only: 1 Cup Beef Bone Broth
See Notes for Chinese 5-Spice Substitute!
Instructions
Crockpot or Slow Cooker
- Cut pork into 2-3 inch cubes – Keep the Fat!
- Move the cubed pork into a large bowl to season!
- First – Salt It!
- Next Stop Spices – you can do them one at a time or mix them together – it’s up to you: We’re talking pepper – Chinese 5 Spice – Ground Cumin – Cinnamon – Bay Leaves – sprinkle over the pork as evenly as possible
- Add garlic & olive oil & stir
- Add bone broth
- Set the slow cooker to low for 8 hours or high for 5
- When pork is ready, you will be able to cut it easily with a fork
- Set Oven to Broil
- Transfer pork to a colander that you placed over a bowl (To Trap the Juice:)
- Now pour the juice over the pork – do not forget to put the dish under it – we’re making the most of this.
- Last Step: Place the pork back in the pan – drizzle it with what’s left of the juice – do your best to cover every piece
- Broil on high in the oven for around 5 minutes – then check on it – flip it – reverse it – maybe drizzle a little more juice on top
- Broil for 5 more minutes until edges are crisp.
- Stove Top Crisping – You can crisp things up in a skillet if that’s how you roll – just toss some of your leftover juice & fat into a pan & cook until edges are crisp & you can’t take it anymore
For The Oven
- Preheat Oven to 300
- Cut pork into 2-3 inch cubes – Keep the Fat!
- Move the cubed pork into a large bowl to season!
- First – Salt It!
- Next Stop Spices – you can do them one at a time or mix them together – it’s up to you: We’re talking pepper – Chinese 5 Spice – Ground Cumin – Cinnamon – Bay Leaves – sprinkle over the pork as evenly as possible
- Add garlic & olive oil & stir
- Transfer to a heavy duty baking dish or a roasting pan
- Cover with heavy aluminum foil & bake covered for around 3 hours.
- Transfer pork to a colander that you placed over a bowl (To Trap the Juice:)
-
Now you’re going to pour the juice over the pork – do not forget to put the bowl under it – we’re making the most of this
Last Step: Place the pork back in the pan – drizzle it with what’s left of the juice – do your best to cover every piece
Broil on high in the oven for around 5 minutes – then check on it – flip it – reverse it – maybe drizzle a little more juice on top
Broil for 5 more minutes until edges are crisp.
Stove Top Crisping – Alternatively, you can crisp things up in a skillet if that’s how you roll – just toss some of your leftover juice & fat into a pan & cook until edges are crisp & you can’t take it anymore
For the Instant Pot
-
First, cut the pork into the 2-3 inch cubes (keep the fat!) and set aside.
-
Move the cubed pork into a large bowl to season!
-
First – Salt It!
-
Next Stop Spices – you can do them one at a time or mix them together – it’s your preference: We’re talking pepper – Chinese 5 Spice – Ground Cumin – Cinnamon – Bay Leaves – sprinkle over the pork as evenly as possible
-
Add garlic & olive oil & stir
-
On your Instant Pot, press the “Sauté” button and add cooking oil. Once it’s heated up, add 1/2 the pork and brown it on all sides. (Takes 3-4 Minutes) Transfer it to a plate & repeat with the remaining other 1/2. One the pork is browned press cancel.
-
Next, pour the juice/seasoning mixture all over the pork cubes
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Close and secure the lid on the Instant Pot. Press “Meat” then “Pressure.” When the light on “High Pressure” turns on set the time to cook for 30 Minutes. The do a Quick Release
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Remove & Shred – Crisp in the Oven on Broil (Highly Recommend for Authentic Carnitas!)
Notes
Freezer Friendly: Store in an airtight container in the freezer for up to 2 months!
1 Pinch of Ground Cinnamon
1 Pinch of Ground Fennel Seed Powder
1 Pinch of Ground Clove Powder
1 Pinch Ground Szechwan Peppercorn Powder
1 Pinch Ground Star Anice Powder
7 WW SmartPoints
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Category: Dinner
- Method: Oven – Crockpot
- Cuisine: Mexican
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