Carnitas

These Keto Carnitas are tender, flavorful, and perfect for a low-carb Mexican dinner. Slow-cooked to perfection, they are packed with savory spices and can be enjoyed in lettuce wraps or on their own.

Ingredients

• Pork shoulder - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1 small, chopped
• Lime juice - 2 tablespoons
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Bay leaves - 2
• Chicken broth - 250 milliliters

Steps

1. Cut the pork shoulder into large chunks and season with salt, pepper, cumin, chili powder, and oregano.
2. In a heavy pot or Dutch oven, heat olive oil over medium-high heat and brown the pork chunks on all sides. Remove and set aside.
3. In the same pot, add the chopped onion and minced garlic, sautéing until soft and fragrant.
4. Return the browned pork to the pot and squeeze the lime juice over it. Add the chicken broth and bay leaves.
5. Bring to a simmer, then cover and reduce heat to low, cooking for about 2 hours or until the pork is fork-tender.
6. Remove the pork from the pot and shred it with two forks.
7. Optional: For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes, watching closely.
8. Serve hot, garnished with fresh cilantro or avocado if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 650 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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