Keto Carnitas
Crispy, fall-apart pork carnitas slow-braised in citrus, lime, and warm spices, then crisped under the broiler. At just 2.3g net carbs and 35 minutes of hands-on time per serving, this juicy Mexican classic is built for keto taco nights and easy meal prep.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These keto carnitas deliver everything you love about the real thing: pork shoulder slow-braised until meltingly tender, then broiled into crispy, caramelized shreds. Pile them into lettuce cups or over cauliflower rice for a low-carb taco night that tastes anything but diet food.
Ingredients
- 3 lbs boneless pork shoulder (pork butt), cut into 3-inch chunks
- 2 tablespoons avocado oil
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 4 garlic cloves, smashed
- 1/2 medium white onion, quartered
- 1 bay leaf
- Juice of 1 orange (about 1/4 cup) plus the spent halves
- Juice of 1 lime (about 2 tablespoons)
- 3/4 cup chicken or pork stock
Instructions
- 1
Pat the pork chunks dry and toss them with the salt, cumin, oregano, smoked paprika, and cinnamon until evenly coated.
- 2
Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the pork in batches until deeply browned on all sides, about 8 minutes per batch. Return all the pork to the pot.
- 3
Add the garlic, onion, bay leaf, orange juice, the spent orange halves, lime juice, and stock. The liquid should come about halfway up the pork. Bring to a simmer.
- 4
Cover and transfer to a 300°F oven (or reduce to low on the stovetop). Braise for 2 1/2 to 3 hours, until the pork shreds easily with a fork.
- 5
Discard the orange halves, onion, and bay leaf. Shred the pork in the pot with two forks, then stir it through the braising juices to soak up flavor.
- 6
Spread the shredded pork on a foil-lined sheet pan and spoon over a few tablespoons of the cooking liquid. Broil 4 to 6 minutes, until the edges are crispy and golden. Serve hot.
Tips & notes
- Serve over cauliflower rice or tucked into low-carb tortillas or crisp lettuce cups, with avocado, cilantro, and a squeeze of lime to keep it keto.
- For meal prep, store the shredded pork with its juices in an airtight container for up to 4 days in the fridge or 3 months frozen. Crisp under the broiler just before serving.
- A 6-quart slow cooker works too: braise on low for 8 hours, then shred and broil as directed.
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Frequently asked questions
- How many carbs are in keto carnitas?
- Each serving has just 2.3g net carbs (3.6g total carbs minus 1.3g fiber), along with 471 calories, 38g protein, and 34g fat. This recipe makes 6 generous servings.
- Why is there orange and lime juice in a keto recipe?
- The citrus is the classic flavor base for authentic carnitas and is spread across all 6 servings, so it adds only a fraction of a gram of carbs per serving while delivering big flavor. Most of the sugar stays behind in the discarded braising liquid you don't eat.
- What is the best way to get crispy carnitas?
- After braising and shredding, spread the pork on a sheet pan, spoon over a little of the fatty cooking liquid, and broil for 4 to 6 minutes. The high heat renders and caramelizes the edges into crispy bits while the inside stays juicy.
