Western · Keto
Slow-Cooked Carnitas
Mexican pulled pork braised with citrus and spices, then crisped under the broiler. Perfect for taco bowls or salads.
Easy
- Prep
- 15 min
- Cook
- 480 min
- Total
- 495 min
- Serves
- 8
1g Net carbs
28g Protein
24g Fat
340 Calories
Per serving
Ingredients
- 3 lbs (1.4kg) Pork shoulder, cut into 3-inch chunks
- 2 tbsp Olive oil
- 1 Yellow onion, halved
- 6 cloves Garlic, smashed
- 1/4 cup Lime juice
- 1 tbsp Orange zest
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 2 Bay leaves
- 2 tsp Salt
- 1 tsp Black pepper
Method
- Season pork with salt, pepper, cumin, and oregano. Heat oil in a Dutch oven; sear chunks on all sides.
- Add onion, garlic, lime juice, orange zest, and bay leaves. Add water just to come halfway up the meat.
- Cover and slow-cook in a 300°F oven for 4 hours, or in a slow cooker on low for 8 hours, until fork-tender.
- Remove pork; shred with two forks. Discard bay leaves.
- Spread shredded pork on a sheet pan, drizzle with a few tablespoons of cooking liquid, and broil 5 minutes until edges crisp.
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