Carnitas - The Ultimate Pork Shoulder Recipe • Low Carb with Jennifer (2024)

FAQs

What is the secret to good carnitas? ›

I've made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste. Seasoning- Salt, Mexican oregano, cumin, & black pepper.

Can You Eat Carnitas on Keto? Carnitas is a Mexican slow-cooked pulled pork dish that is typically served with rice, beans, and tortillas. The pulled pork on it own is very low in carbs and keto-friendly, but its accompaniments are often filled with net carbs.

Low and Slow

After achieving a beautiful, deep brown sear, lower the heat to 325 to allow the pork to become tender. The shoulder will cook in its own juices, creating deeply savory and succulent meat. Covering the meat keeps the moisture internal, resulting in the perfect bite.

Pulled pork is typically made from pork shoulder, slow-cooked until tender and then shredded. Carnitas, on the other hand, is a Mexican dish made from pork shoulder or butt that is braised or simmered until it becomes tender and then shredded or chopped.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.

You can enjoy shredded unsweetened dried coconut in moderation as part of a balanced keto diet, and it can be a delicious addition to recipes like smoothies, baked goods, and snacks.

If you have decided to follow a ketogenic diet, you should know that the avocado is a fruit you can include in your meals due to its healthy fat content. Avocados contain 5 g Monounsaturated Fat and 1 g Polyunsaturated Fat, making avocados great for a keto diet.

Gyro meat is also low in carbohydrates, so it won't spike up your blood sugar levels, which is ideal for those on a keto diet. Gyro meat's low carbohydrate content can help to manage blood sugar levels.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Why add apple cider vinegar to pulled pork? ›

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Carnitas is associated with festive occasions, and it's usually consumed during weekends, particularly on Sundays, the traditional “mercado”, or marketplace, day in Mexico. Carnitas vendors are a common, some would even say indispensable, sight at any tianguis (another word for marketplace!) in all states.

Unlike the version cooked in lard, you want to buy a cut of pork butt with the most fat and don't trim it away. This fat will render, and that's what will give the carnitas their crunchy, baconlike exterior. Cut the pork butt into approximately 3-inch chunks.

Oven temps for perfect carnitas

For our carnitas, we want the temperature of the confit cooking fat to be about 200°F (93°C) or a little higher. At this temperature, we won't be drying out the surface of the meat cubes while we heat their centers.

Just go for water, then. Water and a touch of neutral flavoured vegetable oil or lard or suet if you have any of those. And don't overdo the water, just sprinkle a few spoonsful and keep the meat covered. Another alternative is to add a bit extra water and then cook off the water when you're ready to serve.

They are braised until they are fall apart tender. Then they get roasted in the oven to make the outside crisp. So part of them should be soft, and part of the outside should be crusty. Some recipes don't crisp up the meat at the end but authentic carnitas should be crispped.

Step One: The trick to getting the most flavorful carnitas, is to sear the pork before allowing it to braise for hours. First, season the pork with a liberal sprinkle of salt and then sear the pork pieces on both sides until golden brown in avocado oil. Browning the meat helps to develop a rich deep flavor.