Crispy Carnitas Recipe
Keto carnitas are naturally low carb and paleo friendly. This slow roasted pork is seasoned with orange, lime, and spices, then broiled to crispy perfection. It's absolutely luscious!
Servings 10 servings
Calories 380kcal
Ingredients
- 4 lb boneless pork butt
- Salt and pepper
- 2 tbs avocado oil
- 1 cup water
- 1/2 medium orange cut into quarters
- 1 medium lime cut into quarters
- 1 tsp cumin
- 1 tsp oregano
- 1 chipotle pepper in adobo chopped
- 2 cloves garlic minced
- Additional salt and pepper to taste
Instructions
- Preheat the oven to 300ºF. Season the pork butt all over with salt and pepper.
- In a large dutch oven, heat the oil over medium heat. Once hot, add the pork roast and brown well on all sides.
- Add the water to the bottom of the pan. Hand squeeze the juice of the orange sections and lime sections into the pan and add the rind as well. Add the cumin, oregano, chipotle, and garlic. Bring to a simmer, then cover and transfer the pot to the oven.
- Let cook 5 hours, until the pork is tender and can easily be pierced with a fork. Remove from the liquids onto a foil lined cookie sheet and let stand until cool enough to shred.
- Spread the pork out over the cookie sheet and set under the broiler for 3 to 5 minutes, stirring occasionally to get the pork pieces nice and crisp. Watch carefully!
- Meanwhile, remove the orange and lime rinds from the liquids in the pot and discard. Set over medium high heat and bring a boil. Cook until the liquids are reduced by half.
- Add the crispy pork back into the liquids and toss to combine. Season to taste with additional salt and pepper.
Notes
Storage Information: Store the leftovers in an airtight container and refrigerate it for up to 4 days. Carnitas can easily be frozen, too. Transfer the meat into freezer safe container and freeze it for up to 4 months.
Nutrition
Serving: 1serving = approximately 3/4 cup | Calories: 380kcal | Carbohydrates: 2g | Protein: 48.8g | Fat: 27.9g