This delicious and authentic Keto Carnitas recipe is the yields perfectly tender and crispy carnitas for tacos, salads, burritos, bowls, enchiladas, and more!
Authentic Carnitas Recipe by Cast Iron Keto
The first bite of this Keto Carnitas made question how could something be so crispy, yet so incredibly juicy at the same time? had carnitas before, but nothing like this.
All the carnitas have tried pale in comparison to this version. The problem with some recipes for carnitas is they end up too dry, and the final product needs a sauce. Or the carnitas is not crispy and just taste like pulled pork which is not the point of carnitas.
INGREDIENTS IN THIS KETO CARNITAS RECIPE
- fatty pork shoulder (NOT trimmed!)
- lard (yes, lard) PLEASE do not use Crisco or vegetable shortening.
- salt
- garlic cloves
- jalapeños or another pepper
- water
HOW TO MAKE THIS KETO CARNITAS RECIPE:
- You’ll start by cutting the pork into large pieces. This helps the pork cook more evenly.
- Next, add the pork to your Dutch oven along with the remaining ingredients. Bring it to a boil over high heat. Cover.
- Cook for 45 minutes, uncover, turn to medium-high to burn off the remaining water.
- The pork will now start to cook in its own fat (both the fat from the pork and the added lard).
- Continue to brown the meat until your level of crispiness is reached (like it SUPER crispy!)
HOW TO STORE:
We store the carnitas in a glass container in the refrigerator for up to one week. We have also frozen the carnitas which makes an easy way to have a protein option on hand from busy days. Simply freeze the carnitas in a freezer-safe container for up to 6 months.
Other recipes you might like to try: Potato Cauliflower Salad, Cheese Keto Tacos Shells, Keto Beef Empanadas
Keto Carnitas
Ingredients
- 2 lbs fatty pork shoulder
- 1/4 cup lard
- Enough water to cover
- 1 tbsp salt
- 4 cloves garlic
- 1-2 jalapeno or poblano or anaheim pepper
Instructions
- Place all of the ingredients in a large cast-iron dutch oven. Bring to a boil over high heat. Reduce to simmer, cover and cook for about 45 minutes until pork is tender.
- Remove the lid and turn the heat to medium-high to reduce the liquid. Once the liquid is reduced the meat will start to fry in its fat.
- Brown the meat over medium-low heat stirring frequently and breaking the pork apart with the back of the spoon or spatula until pork is evenly browned and crispy, this takes about 15 minutes. Taste for salt and serve.
Notes
