Slow Cooker Pork Carnitas

Why This Is Strictly Keto

Pork shoulder, garlic, citrus juice and spices are all this dish needs — there is no sugar, no flour and no tortilla. The small amount of lime and orange juice is spread across 12 servings, keeping each portion at about 2g net carbs. Serve it over cauliflower rice or in lettuce cups instead of tortillas.

Ingredients

• 4 lb (1.8 kg) boneless pork shoulder (pork butt), trimmed and cut into 2-inch cubes
• 2 tablespoons avocado oil or olive oil
• 5 cloves garlic, minced
• 2 tablespoons Mexican seasoning (or 2 teaspoons each ground cumin, dried oregano and chili powder)
• 1/4 cup (60 ml) fresh lime juice (about 2 limes), plus the zest of 1 lime
• 1/2 cup (120 ml) fresh orange juice (about 1½ oranges)
• 3/4 cup (180 ml) chicken bone broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Optional: 1 tablespoon chipotle hot sauce
• To serve: chopped cilantro, diced white onion, sliced avocado, lime wedges, cilantro-lime cauliflower rice

Instructions

1. Mix the sauce: In a medium bowl, whisk together the garlic, Mexican seasoning, lime juice and zest, orange juice, bone broth and hot sauce, if using.

2. Season the pork: Pat the pork cubes dry and season on all sides with the salt and pepper.

3. Sear: Heat the oil in a large skillet over medium-high heat. Sear the pork in batches, about 2 minutes per side, until browned all over. Transfer each batch to the slow cooker.

4. Slow cook: Pour the sauce over the pork, cover, and cook on low for 8 hours, until the meat shreds easily with a fork.

5. Shred: Shred the pork directly in the slow cooker with two forks and stir it through the juices.

6. Broil for crisp edges: Heat the broiler to high. Spread the shredded pork on a foil-lined baking sheet using a slotted spoon and spoon about 1/3 of the cooking liquid over it. Broil 4–5 minutes, until the edges begin to brown and crisp.

7. Toss and finish: Remove from the oven, drizzle with half of the remaining juices, toss, and broil 5 more minutes for extra-crispy bits.

8. Serve: Serve over cilantro-lime cauliflower rice or in lettuce cups, topped with cilantro, onion, avocado and a squeeze of lime.

Nutritional Info (per serving, approximate)

Tips

• Do not skip the broiling step — it gives carnitas their signature crisp, caramelized edges.
• Searing the pork first is optional, but it adds a lot of flavor for only 5–10 extra minutes.
• Leftovers keep in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
• No slow cooker? Pressure-cook the seared pork with the sauce for about 35 minutes, then broil as directed.