📝 About This Recipe
Experience the soul of Michoacán with these succulent, slow-cooked pork carnitas, reimagined for a low-carb lifestyle. By braising marbled pork shoulder in a blend of aromatic spices and citrus-infused fats, we achieve a melt-in-your-mouth interior that contrasts beautifully with crispy, caramelized edges. This recipe skips the sugar-laden juices found in modern versions, relying on traditional lard and spices to deliver an authentic, keto-friendly masterpiece.
🥗 Ingredients
The Meat & Aromatics
- 4 pounds Pork Shoulder (Boston Butt) (cut into 2-inch cubes, fat cap intact)
- 1/2 cup Lard or Avocado Oil (lard is traditional for authentic flavor)
- 1 medium White Onion (peeled and quartered)
- 6-8 pieces Garlic Cloves (smashed)
- 3 pieces Bay Leaves (dried)
The Spice Rub & Liquid
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 tablespoon Dried Mexican Oregano (crushed between palms)
- 2 teaspoons Ground Cumin
- 1 teaspoon Black Pepper (freshly ground)
- 2 strips Orange Zest (removed with a peeler, no white pith)
- 2 tablespoons Fresh Lime Juice (acid helps tenderize the meat)
- 1/2 cup Water or Beef Bone Broth (for initial braising moisture)
Keto-Friendly Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 4-5 pieces Radishes (thinly sliced for crunch)
- 1/4 cup Pickled Red Onions (sugar-free version)
- 1 large Avocado (sliced or cubed)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the pork cubes completely dry with paper towels to ensure a good sear later.
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2
In a small bowl, combine the salt, oregano, cumin, and black pepper. Rub the spice mixture evenly over all sides of the pork cubes.
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3
In a large heavy-bottomed Dutch oven, melt the lard over medium-high heat. Working in batches to avoid crowding, sear the pork until browned on all sides (about 3-4 minutes per side).
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4
Once all meat is seared, return all pork to the pot. Add the quartered onion, smashed garlic, bay leaves, orange zest, lime juice, and broth.
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5
Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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6
Braise for 2.5 to 3 hours. The pork is ready when it is tender enough to be easily pierced with a fork but not yet falling completely apart.
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7
Remove the pot from the oven. Using a slotted spoon, transfer the pork chunks to a large baking sheet. Discard the onion, bay leaves, and orange zest.
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8
Increase the oven temperature to a high broil. While the oven heats, use two forks to roughly break the pork into large bite-sized chunks (don't shred too finely).
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9
Drizzle about 1/4 cup of the rendered fat from the Dutch oven over the pork on the baking sheet. This is the secret to the 'crispy' finish.
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10
Place the baking sheet under the broiler for 4-5 minutes until the tips of the pork are golden brown and crispy. Watch closely to prevent burning!
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11
Flip the pork pieces over, drizzle with a little more cooking liquid, and broil for another 3-4 minutes until perfectly crisp all over.
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12
Remove from the oven, season with an extra pinch of salt if needed, and let rest for 5 minutes before serving.
💡 Chef's Tips
Don't trim the fat! The fat is what keeps the pork juicy during the long braise and provides the keto macros you need. Always use Mexican Oregano if possible; it has citrusy notes that regular Mediterranean oregano lacks. If you don't have a Dutch oven, you can use a slow cooker for 8 hours on low, then follow the broiler steps at the end. Save the leftover cooking liquid (liquid gold); it’s fantastic for sautéing vegetables or flavoring cauliflower rice. Avoid over-shredding the meat before broiling; larger chunks retain more moisture inside while getting crispy outside.
🍽️ Serving Suggestions
Serve inside large butter lettuce leaves or radicchio cups for a crunchy, zero-carb taco shell. Pair with a side of Mexican Cauliflower Rice seasoned with tomato paste, cumin, and garlic. Top generously with homemade salsa verde and a dollop of full-fat Mexican crema or sour cream. Enjoy with a chilled glass of sparkling water infused with lime and a pinch of salt (Keto Margarita style). Serve alongside grilled chayote squash or a simple avocado and tomato salad.