This delicious Low Carb Pork Carnitas recipe is the perfect base to many more tasty meals and is great for expanding your menu into Mexican Cuisine. It is so flavorsome with a mild heat, and you can always add more jalapeno if you like it hotter. This recipe has no sugar added
Not only do meals cook quicker, but the intense pressure inside forces the flavorsome liquid into whatever you are cooking, resulting in very tender and tasty dishes. We’ve used our electric pressure cooker previously when making our Corned Beef with Low Carb Mustard Sauce.
If you’re a bit of a traditionalist, Gerri prefers to use a stove-top pressure cooker, as she likes to have full control over every dish she prepares. And it’s also an excellent kitchen utensil if you’re into Mexican food to get tough cuts of meat tender quickly.
If you’re after a recipe to accompany your Pork Carnitas try our Mexican Cauliflower Rice or our Low Carb Mexican Peas
This recipe can be cooked in a slow cooker if you prefer to set and forget. After marinating the pork, place all the ingredients into your slow cooker and cook on high for 6 hours or low for 8-10 hours.
It is much quicker to reduce the cooking juices in a sauce pan on the stove top, then follow the remaining instructions as stated.
Our Low Carb Pork Carnitas are perfectly delicious straight from the pan, but we’ve got so much more planned for them. Add your email address and hit the subscribe button to get notified when our new recipes hit the screen.
Ingredients for Making Your Low Carb Pork Carnitas:
- 5 pounds of Boneless Pork Shoulder (Butt)
- 2 tablespoons of Erythritol
- 1 tablespoon of Cumin
- 1 tablespoon of Dried Oregano
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- 1 tablespoon of Olive Oil
- 1/4 cup of Butter
- 1 medium Onion
- 2 large Jalapenos
- 4 cloves of garlic, crushed
- 2 Limes, zest, and juice
- 2 cups of Chicken Stock
Instructions for Making Your Low Carb Pork Carnitas:
- Remove any string or netting from the pork. Unroll it and cut deep slits in the meat to ensure even marinating and cooking.
- Rub the pork with the cumin, oregano, erythritol, salt, pepper and 1 tbsp olive oil and marinate for 24 hours.
- Dice the onion, slice the jalapenos and place into the base of your pressure cooker.
- Add the butter and garlic and saute over medium heat for 3 minutes.
- Add the lime juice, zest and chicken stock, followed by the marinated pork. Doing so keeps the skin and fat to the top.
- Place the lid on your pressure cooker and set the pressure switch to 2. Once steam is beginning to escape, drop the temperature to low and cook the pork for 2 hours.
- After 2 hours have passed, turn off the heat and allow your pressure cooker to sit and depressurize for 20 minutes before releasing the lid.
- Gently remove the pork from the pressure cooker, it will be very soft and tear apart easily. We recommend using a set of tongs in each hand or a sturdy spider tool to remove it.
- Put the pork into a baking tray and shred the meat with the tongs or a pair of forks.
- Turn the heat back to high and reduce the cooking juices by two-thirds (2/3). Pour the reduced juices over the shredded pork.
- To serve, heat 1 tbsp olive oil in a non stick pan over medium to high heat. Add the pork to the pan and press down gently.
- Cook until the pork is as crispy as you desire.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
Want to make a larger batch of Low Carb Pork Carnitas? Adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will change themselves, and all you have to do is follow the cooking method.