Crispy Keto Carnitas (Edit recipe)

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I mainly focus on keto Asian recipes, but this keto carnitas recipe is too delicious not to share! The must-have ingredients and tips were shared and discussed by members of a Mexican Facebook group, where daughters were sharing how their mothers make traditional carnitas at home. I took their advice and was inspired to develop this keto version of traditional carnitas. Enjoy!

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PREP TIME

25 minutes

COOK TIME

2 hours

INGREDIENTS

Serves: 8-10

Ingredients

4 lb Pork Shoulder
2.5 tsp Sea Salt
1 tsp Ground Fresh Black Peppercorns
1 Tbsp dried Oregano
2 tsp Ground Cumin
0.5 tsp ground Coriander
1 whole Onion, chopped
4 cloves Garlic, Minced
2 Tbsp Lard, or duck fat
0.5 cup Lemon Juice
0.333 - 0.5 cup Allulose, powdered
0.25 cup free range, organic Chicken Stock
1 whole Jalapeño, seeds removed, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the pork shoulder throughly with water and pat dry with a towel or napkins.
Add sea salt, black pepper, oregano, cumin, and ground coriander. Rub ingredients evenly and set aside to marinade for 1 hour.
In a 6 or 8 quart Instant Pot®, press the sauté function key. Follow the manufacture’s guide and set the temperature to “Normal”.
When the Instant Pot reaches temperature, add in lard or duck fat.
Add garlic and onions and cook until aromatic and translucent. Then, add in the pork shoulder. Sear until brown.
Add the rest of the ingredients to the pot and lock the lid. Turn the pressure valve to sealing.
Select “Pressure Cook” on high for 60 minutes. After the cycle, do a quick release.
Using a slotted spoon, transfer the pork shoulder to a bowl. Shred the meat by hand or with two forks, and set aside.
Select the “Sauté” function key to high and reduce the liquid until it is almost completely evaporated. This will take 10 to 15 minutes.
Turn off the pot and transfer the pork back into the sauce to absorb some of the flavours.
To crisp in an oven, transfer the pork to a lined baking sheet and lightly spray with avocado oil. Pour 1 cup of the sauce over the pork and broil for 5-10 minutes on high heat until golden brown.
To crisp in an air fryer, transfer the pork to the air fryer and air fry at 400°F degrees for 5-7 minutes, or until crispy.
Serve the carnitas with homemade keto friendly tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage. To serve it as an appetizer, use store bought or homemade parmesan cheese crisps (see pictures for inspiration).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	564
Fat:	44 g
Carbohydrates:	2 g
Protein:	38 g
Cholesterol:	164 g
Sodium:	878 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.