If you’ve ever thought keto cooking means giving up rich, flavorful meals, let me introduce you to my absolute favorite slow-cooked miracle – these keto crockpot carnitas! As someone who’s been cooking low-carb for years, I can tell you this recipe checks all the boxes: insanely tender pork, bold Mexican flavors, and that magical “set it and forget it” convenience we all love. The first time I made this version (after plenty of trial and error with other cuts and methods), my family declared it better than our favorite taqueria’s version. The secret? A perfect blend of spices, that crucial citrus tang, and letting the crockpot work its low-and-slow magic. You’re about to discover how easy it is to make keto carnitas that’ll have everyone begging for seconds – no tortillas needed!
Why You’ll Love This Keto Crockpot Carnitas Recipe
This recipe became my go-to for so many reasons:
- Set-it-and-forget-it easy: Just sear, dump in the crockpot, and let dinner make itself while you tackle your day
- Bold, authentic flavors: That perfect balance of citrusy brightness and warm spices will fool anyone into thinking you spent all day cooking
- Meal prep superstar: Makes enough for leftovers that taste even better the next day
- Keto magic: All the rich porkiness of traditional carnitas without any sneaky carbs
- Crowd pleaser: Even non-keto eaters in my house fight over the last crispy bits
Keto Crockpot Carnitas Ingredients
Here’s what you’ll need to make the most flavorful keto carnitas of your life:
- 3 lbs pork shoulder – cut into 2-inch chunks (look for well-marbled pieces)
- 2 tbsp olive oil – for that perfect sear
- 1 tbsp salt – I use kosher for even seasoning
- 1 tsp black pepper – freshly cracked if you’ve got it
- 1 tsp cumin – the warm, earthy backbone of the spice blend
- 1 tsp oregano – Mexican oregano if you can find it
- 1 tsp garlic powder – for that deep, savory note
- 1 tsp onion powder – adds subtle sweetness without carbs
- 1/2 tsp chili powder – just enough gentle heat
- 1/4 cup lime juice – fresh squeezed is best (about 2 limes)
- 1/4 cup orange juice – the fresh kind, not from concentrate
- 1/2 cup chicken broth – homemade or low-sodium store-bought
Ingredient Notes & Substitutions
No pork shoulder? Pork butt works great too – they’re practically the same cut. If you’re out of limes, lemon juice can pinch-hit in a 1:1 swap. Worried about the orange juice carbs? A single serving (1/4 cup) divided across 6 portions keeps it keto-friendly, but you could use orange extract + water for a lower-carb option. For the broth, I’ve used both bone broth and regular – both work beautifully. And if you like extra heat, toss in a dried guajillo chili while it cooks!
How to Make Keto Crockpot Carnitas
Alright, let me walk you through my no-fail method for these amazing carnitas! First, pat those pork chunks dry – this is CRUCIAL for getting a good sear. Mix all your spices in a little bowl (I always taste the blend on my finger to adjust – more cumin? Go for it!). Heat your olive oil in a heavy skillet until it shimmers, then sear the pork in batches. Don’t crowd the pan! Each piece should get nicely browned on at least two sides – about 3-4 minutes per batch.
Now the easy part: dump all that gorgeous browned pork into your crockpot. Pour in the lime juice, orange juice and chicken broth – the liquid should come about halfway up the pork. Cover and let it work its magic! I prefer low and slow (8 hours), but if you’re in a rush, high for 4 hours works too. You’ll know it’s done when the pork shreds effortlessly with forks.
Here’s my favorite trick: reserve about 1/2 cup of those incredible cooking juices before shredding! Mix some back into the pork for extra flavor and moisture. The rest? Gold for drizzling over your plate or saving for tomorrow’s carnitas bowl.
Tips for Perfect Keto Crockpot Carnitas
- Don’t skip the sear! Those browned bits = mega flavor
- Taste as you go: Need more salt? More lime? Adjust!
- Crisp it up: Spread shredded pork on a baking sheet and broil for 3-4 minutes for perfect carnitas texture
- Watch the liquid: If it looks too watery at the end, remove the lid and cook on high for 30 minutes
Serving Suggestions for Keto Crockpot Carnitas
Oh, the possibilities! My favorite way? Piled high on crisp butter lettuce leaves with all the fixings – think chunky avocado, fresh cilantro, and a squeeze of lime. For heartier meals, try it over cauliflower rice or stuffed into low-carb tortillas. Feeling fancy? Top with crumbled queso fresco and pickled red onions. The juices make an incredible sauce drizzled over everything – don’t let a drop go to waste!
Storing and Reheating Keto Crockpot Carnitas
Here’s the beautiful thing about these carnitas – they might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days (mine never lasts that long). For longer storage, freeze portions in ziplock bags for 2-3 months. When reheating, my favorite method is the stovetop – just crisp it up in a dry skillet until heated through. If you’re in a hurry, the microwave works too (30-second bursts, stirring between). Pro tip: splash a little reserved cooking juice over the top to keep it juicy!
Keto Crockpot Carnitas Nutritional Information
Just so you know, these numbers are estimates – your actual macros might vary a smidge depending on your pork’s fat content and exact ingredients. But here’s the scoop per serving (about 1/6 of the recipe):
- 320 calories – rich but not over the top
- 20g fat (7g saturated) – hello, satisfying keto goodness
- 30g protein – perfect for keeping you full
- 3g net carbs (that’s total carbs minus 1g fiber) – stays nicely in keto territory
- 800mg sodium – helps bring out all those amazing flavors
Not bad for something that tastes this indulgent, right?
Keto Crockpot Carnitas FAQs
I get asked these questions all the time about my beloved carnitas recipe – here are the answers!
Can I use a different cut of pork?
Absolutely! Pork butt works just as well – they’re practically twins. You could even use country-style ribs in a pinch, though they might shred differently.
Is orange juice really keto-friendly?
In this small amount (just 1/4 cup divided across 6 servings), it adds amazing flavor without kicking you out of ketosis. But if you’re strict, use 1/4 tsp orange extract + water instead.
Why do you sear the meat first?
Those crispy brown bits = FLAVOR TOWN! It’s the difference between “good” and “oh-my-god” carnitas. Don’t skip this step!
Can I make this in an Instant Pot?
Sure thing! Sear as directed, then pressure cook on high for 45 minutes with natural release. The texture won’t be quite as melt-in-your-mouth though.
Got more questions? Try this recipe and tag me with your results – I love seeing your keto carnitas creations!
PrintIrresistible Keto Crockpot Carnitas in 8 Easy Steps
Tender and flavorful keto-friendly carnitas cooked in a crockpot.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
- 3 lbs pork shoulder, cut into chunks
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 cup chicken broth
Instructions
- Season pork chunks with salt, pepper, cumin, oregano, garlic powder, onion powder, and chili powder.
- Heat olive oil in a skillet over medium-high heat. Sear pork chunks until browned on all sides.
- Transfer pork to crockpot. Add lime juice, orange juice, and chicken broth.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred pork with two forks and serve.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Serve with lettuce wraps or cauliflower rice.
- Garnish with avocado, cilantro, and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
