Slow Cooker Keto Pork Carnitas

Tired of the same lunch ideas and looking for something tasty yet low carb? Check out this fantastic slow cooker keto pork carnitas recipe!

These carnitas are cooked for about eight hours and then broiled in the oven until crispy. So get ready to impress with carnitas that come out juicy and tender on the inside and nice and crispy on the outside.

AuthorTatiana
RatingDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

 5 cloves garlic minced
 45 lbs pork shoulder/pork butt trimmed of excess fat
 1 tbsp olive oil
 1 cup chicken broth
 1 medium onion roughly chopped
 4 oz can diced green chiles
 1 lime juiced
 3 bay leaves
 1 tsp pepper
 1 tbsp chipotle chili powder
 1 tsp salt
 2 tsp cumin
 2 tsp oregano
 1 tsp chili powder
 cilantro for serving optional

1

Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.

2

Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.

3

Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)

4

Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.

5

Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.

6

Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.

7

The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.

Ingredients

 5 cloves garlic minced
 45 lbs pork shoulder/pork butt trimmed of excess fat
 1 tbsp olive oil
 1 cup chicken broth
 1 medium onion roughly chopped
 4 oz can diced green chiles
 1 lime juiced
 3 bay leaves
 1 tsp pepper
 1 tbsp chipotle chili powder
 1 tsp salt
 2 tsp cumin
 2 tsp oregano
 1 tsp chili powder
 cilantro for serving optional

Directions

1

Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.

2

Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.

3

Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)

4

Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.

5

Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.

6

Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.

7

The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.

Slow Cooker Keto Pork Carnitas

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