Low-Carb Pork Carnitas

Carnitas are the perfect Mexican street food. I make a double batch of this Low-Carb Pork Carnitas recipe when I’m making dinner for my 5 kids. I always think I’ll have leftovers, but I never do! Go the extra mile and try to find a rancher that has pasture-raised pigs, so that you know you are getting the highest quality while lowering your exposure to environmental toxins that act as endocrine disruptors. I love serving these pork carnitas as a serve yourself bar, including house-made guacamole, gluten-free and grain-free almond flour, coconut flour, and egg white based tortillas to suit everyone’s needs, grilled veggies, goat and sheep milk cheeses, and my Mexican cole slaw recipe.

Serves 10-12

 
 
 

Ingredients

  • 5-6 pounds pork butt

  • 1 onions

  • 1 jalapeno (optional)

  • 4 cloves garlic, minced

  • 3/4 c. fresh juice from 2 oranges

  • sea salt and pepper to taste

  • 1 -1/2 T. dried oregano

  • 3 t. ground cumin

  • 2 T. olive oil

Directions

  • Pat dry the pork shoulder and rub all over with sea salt and pepper.

  • Combine the oregano, cumin, and olive oil and rub all over the pork.

  • Place the pork into a large slow cooker.

  • Top with the onion, jalapeno, garlic, and orange juice along with the rinds.

  • Set slow cooker to 10 hours on low, or 7 hours on high.

  • Once cooked, remove the pork to a cutting board and shred using 2 forks.

  • You can either place the shredded pork back into the juices, or crisp up the meat alone in a very hot skillet, drizzling with some of the juices.

ProteinsKristin Smithgluten free, keto, low carb, grain-free, paleo, slow cooker