Who doesn’t love taco night? Crock Pot Carnitas are modified carnitas to keep the carbs low and the flavor high. And bonus, most of the work is done by the crock pot. And you will have a hot dinner that even the most finicky eaters will enjoy…
This recipe works in an Instapot, but low and slow is the best way to cook crock pot carnitas. Slow cooked meat is always so tender. Even the novice can pull this one off without a hitch.
Lettuce leaves are great in place of the tortillas. But if you must have the tortilla, you get carb smart variety at you local store.
You can serve up crock pot carnitas on regular tortillas to your non Keto family member’s. This is one of those “cross over” recipes that needs very little modification to keep you in Ketosis.
Our family loves this recipe and Thom had to include it on our site because it’s soooooo easy. Yes, it needs to simmer for a long time but the prep is super simple and quick.
We always get the tween to help get these on the table and she loves them on low carb tortillas.
Or, serve them on Keto Gorditas…
And you can use this meat in tamales too!!!!!!
- If you want the traditional carnitas taste you can use squeezed orange juice from one orange. But remember to add the extra carbs to your daily count. We use lime juice instead.
Or add a teaspoon or two of allulose to the broth in the finished product to mimic the original version. We do this and it’s very close to the real thing.
- Traditional carnitas are simmered in beer, but chicken broth does a nice job of keeping your meat tender and juicy.
Honestly it tastes the same to me and I consider myself a taco aficionado. Use the beer if you have to but it doesn’t make a big enough difference for me to add it.
- Shred the pork with two forks while it is still in the the crock pot. This will keep all of the spices juices on your meat before you broil it on high heat.
- Broiling is optional, but once the meat is shredded it’s worth the little bit of extra work. It will make it special.
- Adda 1/2 cup of broth from the crock pot to the meat before you broil it to keep it juicy
- Make sure you use a broiler pan so you don’t ruin a baking sheet.
- Add salt and pepper to your own liking.
- You can use either a pork shoulder or a pork butt in this recipe. See which one is on sale and make your decision that way…it will taste and handle the same.
- Regular or spicy chili powders won’t make a difference in the nutritional information so use whatever your family likes.
- Serve with shredded cheese, green onion, cilantro, avocados, sour cream and your favorite hot sauce.
- Planning to cook while you’re at work? Put all the stuff in the crock pot the night before. Then put the whole crock pot in the fridge overnight (not the base of course).
Then you will just have to plug it in and turn it on in the morning before work.
Leftover meat meat will keep in the fridge for up to a week.
Leftovers are great for salads or make more tacos for lunch.
For the nutrition information I used a two pound roast.
*Traditional carnitas are made with orange juice and beer.
To eliminate carbs you can add a bit of allulose to the broth that you use to broil the meat. That will give it a more traditional flavor and the sweetness that the orange juice provides.
Your meat should look like this when you shred it up…
You can make Guacamole if you want or just serve with sliced avocados.
If you’re having company you could dress up the table and make bacon guacamole...
Looking for a low carb dessert to go with these Crock Pot Carnitas?
Check out this Mexican Chocolate Cheesecake Mousse from lowcarbsosimple.com. YUM!
Or these simply superb chocolate dipped strawberries. These are company or date night worthy. Impressive and still easy.
Ok, enough chit chat lets get on to the main event…
Adding additional items like cheese, sour cream, and avocados will change the nutritional values and caloric intake (of course).
Great for a week night dinner. Put them in before work and come home to deliciousness.
More Healthy Recipes to Love:
Easy Pork Carnitas Recipe
- Put the pork roast, chili powder, garlic powder, cumin, onion powder and lime juice in a crockpot on low in the morning so that it can cook for 6 to 8 hours. If it’s frozen you will need 8-10 hours for it to get really tender.
- When you are ready take the lid off of the crock pot and turn it off. Let it cool so that you can handle it, and then shred it with two forks in the crock pot. Save the broth from the crockpot in case you need to add more to the finished product. See notes.
- Spoon the meat out on a broiler pan. Broil until crispy brown. (About 4 minutes in my oven)
- Enjoy. This should make about 16 tacos with 2 oz of meat in each.
The nutritional information in this post is provided as a courtesy. I work hard to make sure everything is correct but feel free to do your own calculations if you like.