Keto Crockpot Pork Carnitas Recipe: Fall-Apart Tender, Packed with Flavor, and Totally Low-Carb

If you’re on a keto diet, you know the drill: finding meals that taste amazing without knocking you out of ketosis. Well, here’s Keto Crockpot Pork Carnitas, the one recipe that’ll become your new favorite for lazy weeknight dinners, meal prep, or even taco nights. It’s low-carb, juicy, and ridiculously flavorful. Bonus? You can toss everything in your slow cooker and let it do the heavy lifting while you go about your day. Let’s break it down step-by-step (and throw in some tips to make sure yours come out restaurant-worthy).

Why Pork Carnitas are Perfect for Keto

Pork carnitas—a Mexican classic—are traditionally made with pork shoulder, a beautifully fatty cut that fits seamlessly into a keto lifestyle. Plus, the seasoning mix and cooking method don’t rely on sugar or carbs. What you end up with is a dish high in fat and protein but low in carbs, making it ideal for those watching their macros. Think of it as a keto-friendly way to enjoy a flavor bomb of tender, crispy pork goodness.

What Makes This Recipe Special

• Set-It-and-Forget-It: Using a crockpot means minimal effort but maximum flavor. It’s perfect for busy schedules.
• Authentic Taste: With citrus, garlic, and spices like cumin, paprika, and oregano, you get a deep, rich flavor without the carbs.
• Versatile: These carnitas aren’t just for tacos. Use them in salads, lettuce wraps, or even on top of cauliflower rice for a quick and satisfying meal.

Ingredients for Keto Crockpot Pork Carnitas

Here’s what you’ll need to create carnitas magic in your crockpot:

For the Pork:

• 4-5 lbs pork shoulder (also called pork butt) – Look for one with a good fat cap for the best flavor.
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp smoked paprika – Regular paprika works too, but smoked adds that extra oomph.
• 1 tbsp dried oregano
• 1 tsp onion powder
• 6 garlic cloves, minced
• 1/4 cup fresh orange juice – Just a touch for authenticity; it won’t derail your keto game.
• 1/4 cup fresh lime juice – Balances the richness of the pork.
• 1 cup chicken broth – Helps keep the meat juicy and tender.

Optional Garnishes:

• Diced white onion
• Fresh cilantro
• Sliced jalapeños
• Lime wedges

For Serving:

• Lettuce wraps
• Keto tortillas
• Cauliflower rice
• Keto-friendly cheese crisps (for nachos, anyone?)

Step-by-Step Instructions

Let’s turn that pork shoulder into keto heaven:

1. Prep the Pork

Start by patting the pork shoulder dry with paper towels. This step helps the seasoning stick better and gives the final product a beautiful crust. Combine the salt, pepper, cumin, paprika, oregano, and onion powder in a small bowl, then rub the spice mix all over the pork. Make sure every nook and cranny is coated—this is where the magic starts.

2. Load the Crockpot

Place the seasoned pork shoulder into your crockpot fat-side up. Add the minced garlic, orange juice, lime juice, and chicken broth around the pork (not directly on top to keep the spices intact). Cover the lid and set your crockpot to cook:

• Low: 8-10 hours (ideal for tender, fall-apart meat)
• High: 5-6 hours (if you’re in a hurry)

Pro tip: For that deep, caramelized flavor, stick to the low-and-slow method.

3. Shred the Pork

Once the pork is cooked, it should shred effortlessly with a couple of forks. Transfer the meat to a large bowl, leaving the juices behind in the crockpot for now. If there’s any excess fat or connective tissue, discard it. (Or save the fat to crisp up your carnitas later—it’s keto, after all!)

4. Crisp It Up

Carnitas are famous for their crispy edges. Here’s how to achieve that:

• Heat a large skillet (cast iron works best) over medium-high heat and drizzle in a tablespoon of avocado oil (or use some of the rendered pork fat).
• Spread the shredded pork in an even layer and press it down slightly. Let it cook for 2-3 minutes without stirring, so it develops those golden, crispy bits.
• Spoon in a few tablespoons of the reserved juices from the crockpot to keep the pork moist while adding flavor.

Serving Ideas

Now that your carnitas are perfectly tender and crispy, it’s time to serve them up. Here are a few keto-friendly ideas to get you inspired:

1. Taco Night

Use low-carb tortillas or large lettuce leaves as your taco shells. Load them up with carnitas, diced onion, fresh cilantro, and a squeeze of lime. If you’re feeling adventurous, add a dollop of sour cream or guacamole.

2. Carnitas Bowls

Make a carnitas bowl with cauliflower rice as the base. Add your pork, some sautéed peppers, avocado slices, and your favorite keto salsa.

3. Keto Nachos

Spread cheese crisps or pork rinds on a baking sheet, pile on the carnitas, sprinkle with shredded cheese, and pop it under the broiler until the cheese melts. Top with jalapeños, guacamole, and sour cream.

Pro Tips for Next-Level Carnitas

• Get the Right Cut of Meat: Pork shoulder is the gold standard for carnitas because of its high fat content. Avoid lean cuts like pork loin—they’ll dry out.
• Save the Broth: The liquid left in the crockpot is liquid gold! Use it to rehydrate leftovers or drizzle over your carnitas for added flavor.
• Batch Cook: Make a big batch and freeze leftovers for quick meals later. Carnitas reheat beautifully and even crisp up again in a skillet.
• Spice It Up: Add a chopped chipotle pepper or a splash of adobo sauce for some smoky heat.

Macros Breakdown

Here’s the approximate macro count for one serving (without toppings or wraps):

• Calories: 350
• Fat: 25g
• Protein: 30g
• Carbs: 2g (from lime/orange juice)

Conclusion

This Keto Crockpot Pork Carnitas recipe is a game-changer. It’s proof that eating low-carb doesn’t mean skimping on flavor. Whether you’re hosting friends for taco night or just meal-prepping for the week, these carnitas are bound to steal the show. So dust off that crockpot and get cooking—you’ll thank yourself later. Don’t forget to pin this recipe for future cravings!

Keto Crockpot Pork Carnitas Recipe

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Juicy and tender pork carnitas made in a crockpot, perfect for the keto diet! Low-carb and full of flavor, this easy recipe is great for tacos, bowls, or meal prep.

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 6-8 servings 1x
• Category: Dinner, Meal Prep
• Method: Slow Cooker
• Cuisine: Mexican, Keto, low carb

Ingredients

Scale 1x2x3x

• 4–5 lbs pork shoulder (pork butt)
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp onion powder
• 6 garlic cloves, minced
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 cup chicken broth

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Instructions

• Pat the pork shoulder dry and rub it with salt, pepper, cumin, paprika, oregano, and onion powder.
• Place the seasoned pork into the crockpot, fat-side up. Add garlic, orange juice, lime juice, and chicken broth around the pork.
• Cook on Low for 8-10 hours or High for 5-6 hours, until the pork is tender and easily shreds with a fork.
• Remove the pork from the crockpot and shred it in a large bowl.
• Heat a skillet over medium-high heat with a tablespoon of avocado oil (or pork fat). Add the shredded pork and press it down to crisp up the edges. Spoon in a little crockpot juice for flavor.
• Serve in keto-friendly tortillas, lettuce wraps, or over cauliflower rice with your favorite toppings.

Notes

• Pat the pork shoulder dry and rub it with salt, pepper, cumin, paprika, oregano, and onion powder.
• Place the seasoned pork into the crockpot, fat-side up. Add garlic, orange juice, lime juice, and chicken broth around the pork.
• Cook on Low for 8-10 hours or High for 5-6 hours, until the pork is tender and easily shreds with a fork.
• Remove the pork from the crockpot and shred it in a large bowl.
• Heat a skillet over medium-high heat with a tablespoon of avocado oil (or pork fat). Add the shredded pork and press it down to crisp up the edges. Spoon in a little crockpot juice for flavor.
• Serve in keto-friendly tortillas, lettuce wraps, or over cauliflower rice with your favorite toppings.

Nutrition

• Serving Size: 1 serving
• Calories: 350 Sugar: 1g Sodium: 750mg Fat: 25g Saturated Fat: 8g Unsaturated Fat: 17g Trans Fat: 0g Carbohydrates: 2g Fiber: 0g Protein: 30g Cholesterol: 90mg