Authentic Carnitas Recipe 🥘 (2024)

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• Prep Time: 5 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 5 Minutes
• Difficulty Level: Easy
• Recipe Makes 8 Servings

• 2 pounds of fatty pork shoulder
• ¼ cup lard
• Enough water to cover
• 1 tablespoon salt
• 4 garlic cloves
• 1-2 jalapeño or poblano or Anaheim pepper

• Garlic: If you don't have garlic cloves, use garlic powder.
• Lard: Use avocado oil or extra virgin olive oil for a keto-friendly alternative to lard.
• Jalapeño: You can use bell peppers if you want the recipe to be milder.

• Cumin: Adding a teaspoon or two of ground cumin will infuse the carnitas with warm, earthy flavors that complement the pork beautifully.
• Smoked paprika: A sprinkle of smoked paprika lends a smoky and slightly sweet taste, enhancing the overall depth of flavor in the dish.
• Lime juice: Squeezing fresh lime juice over the finished carnitas adds a refreshing citrusy tang that balances the richness of the pork.
• Cilantro: Chopped fresh cilantro sprinkled on top adds a vibrant herbal note and a pop of color to the dish.
• Red onion: Thinly sliced red onion can provide a subtle crunch and a touch of sharpness, creating a delightful contrast to the tender pork.

• Large cast-iron Dutch oven
• Spatula
• Spoons
• Knife
• Cutting board

• Large cast-iron Dutch oven: If you don't have a large Dutch oven, use a large non-stick pot, slow cooker, or crock pot.

• Boiling
• Simmering
• Browning/Frying

• Cauliflower Rice: You can enjoy this dish with tender cauliflower rice that soaks up the pork's juices while keeping your meal low-carb
• Lettuce wraps: Arrange fresh leaves on a platter alongside the carnitas and an array of toppings. Let your guests assemble their own delicious and low-carb carnitas wraps.
• Crack Slaw: Present a bowl of crunchy crack slaw as a refreshing side that complements the rich flavors of the pork carnitas.
• Guacamole: Serve a bowl of creamy guacamole alongside the carnitas to add a luscious and indulgent element.

• Trim excess fat: Before cooking the pork shoulder, trim any visible excess fat from the meat. This will reduce the overall fat content of the dish.
• Use low-sodium seasonings: To reduce sodium, choose low-sodium alternatives for ingredients like salt or use herbs and spices to add flavor. This can help lower the overall sodium content of the dish.
• Increase vegetable content: Add more vegetables to the recipe to boost the nutritional profile. Include bell peppers, onions, or even diced zucchini to add fiber, vitamins, and minerals.

• Use a pressure cooker: Use a pressure cooker to expedite the cooking process. It can significantly reduce the cooking time for the pork shoulder.
• Use kitchen gadgets: Utilize kitchen tools like a food processor or mandoline slicer to quickly and uniformly chop vegetables or shred cooked pork.
• Meal prep: This recipe is super scalable. We've made anywhere from 1 pound of carnitas to 6 pounds all in the same Dutch oven. This has sort of become a meal prep staple for us. It makes its way into our favorite Keto Breakfast Hash, tacos, Keto Enchiladas, and so much more.

• Cut pork shoulder into cubes: If your pork shoulder isn't already cubed, you can pre-cut it into smaller chunks and freeze it. This way, you can use it in a pre-cut form whenever you're ready to cook.

• Refrigerator: Allow the pork carnitas to cool completely before storing, then put everything in an airtight container or sealable freezer bag. You can store it in the refrigerator for up to one week.
• Freezer: When freezing, ensure the carnitas are stored in a freezer-safe container or bag (we love Stasher Bags!) and consumed within 6 months.

• Microwave: Place a desired portion of carnitas in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 1-2 minutes, stirring occasionally, until heated.
• Oven: Preheat the oven to 350°F (175°C). Transfer the carnitas to an oven-safe dish, cover with foil, and bake for 15-20 minutes until thoroughly heated.
• Stovetop: Warm a skillet over medium heat, add the desired amount of carnitas, and stir occasionally until heated.