Al Pastor Carnitas (Keto, Low-Carb)
Tender and full of flavors, keto Mexican recipes don't get much easier than this slow cooker favorite which the whole family will love!
Servings: 10 servings
Calories: 148kcal
Ingredients
- 3 pounds pork shoulder roast
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin powder
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 small onion peeled and quartered
- 1 small jalapeno seeds removed
- 6 cloves of garlic smashed
- 1 cup chicken broth low sodium
- 1 cup pineapple juice
- Juice and zest from one lemon
- Juice and zest from one lime
Instructions
- Combine the Mexican oregano, chipotle powder, salt, and cumin in a small bowl. Rub it all over the meat. Heat 2-3 tbsp of oil in a skillet over medium-high heat and sear the meat on all sides until it is brown. Transfer the meat and pan juices to the slow cooker.
- Wash the lemon and lime. Using a vegetable peeler, peel thin strips of the skin and add them to the slow cooker. Juice the lemon and lime, adding the juices to the slow cooker.
- Add the chicken broth, pineapple juice, peeled and smashed garlic cloves, onion, and jalapeno to the slow cooker. Cook over high for 3-4 hours or until meat is fall-apart tender. Turn halfway through the cooking time.
- Remove the meat from the slow cooker and set it aside until it is cool enough to handle.
- Pull the pork into large shreds, picking out and discarding any fatty bits.
- Heat 2 tbsp of oil in a large skillet over fairly high heat, but not smoking. Add the meat to the pan, letting it sit a few minutes to crisp up some of the edges.
- Remove from the skillet, season it with salt and pepper, and serve in lettuce wraps, or serve with your favorite keto Mexican sides like avocado, lime crema (sour cream and lime juice), or low-carb tortillas.
Video
Notes
Recipe Card Tips
- Sear the meat twice, once before slow cooking and once after shredding. This double browning is where most of the flavor comes from.
- Use a large skillet with plenty of surface area for the final crisping step, and don't move the meat until it's had time to brown.
- Skip the pineapple juice if needed and add extra broth or water instead. You'll lose a little flavor, but the technique stays the same.
- I've not included the pineapple juice and veggies in the nutritional count because you're not consuming them.
Nutrition
Serving: 0.5cup | Calories: 148kcal | Carbohydrates: 6g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 388mg | Potassium: 366mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg | Net Carbohydrates: 5g