Slow Cooker Keto Pork Carnitas – Tender, Crispy, and Easy
There’s something comforting about a slow cooker recipe that does the heavy lifting for you. These keto pork carnitas are juicy, crisped in the pan, and loaded with bright, warm spices. They’re simple enough for weeknights but worthy of a weekend spread.
Pile them into lettuce cups, over cauliflower rice, or eat them straight from the pan. No sugar, no stress, just pure flavor and that perfect crispy edge.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Hands-off cooking: The slow cooker does the work while you get on with your day.
- Perfect texture: Tender shreds with caramelized, crispy bits after a quick sear.
- Keto-friendly: No added sugar, low in carbs, and high in satisfying protein and fat.
- Bold flavor: Orange and lime juice for brightness, plus cumin, oregano, and garlic for depth.
- Great for meal prep: Makes a big batch that reheats beautifully and stays juicy.
Ingredients
- 4 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika (optional, for a subtle smoky note)
- 1/2 teaspoon chili powder or chipotle powder (optional, for heat)
- 1 medium white or yellow onion, sliced
- 6 cloves garlic, minced
- Zest of 1 orange
- 1/3 cup fresh orange juice (about 1 orange; keto-friendly in this small amount)
- 1/4 cup fresh lime juice
- 1/2 cup chicken broth (low sodium)
- 2 bay leaves
- 2 tablespoons avocado oil or olive oil (for crisping)
- Optional garnishes: chopped cilantro, lime wedges, sliced radishes, pickled red onions
- For serving (keto options): butter lettuce leaves, low-carb tortillas, cauliflower rice, avocado
How to Make It
- Prep the pork: Cut the pork shoulder into 3–4 large chunks. Pat dry with paper towels so the spice rub sticks.
- Mix the spices: In a small bowl, combine salt, pepper, cumin, oregano, smoked paprika, and chili powder if using.
- Season well: Rub the spice mixture all over the pork pieces, coating every side.
- Layer the slow cooker: Add the sliced onion and minced garlic to the bottom of the slow cooker.
Place the seasoned pork on top.
- Add liquids and aromatics: Pour in orange juice, lime juice, and chicken broth. Sprinkle in the orange zest and add the bay leaves.
- Cook low and slow: Cover and cook on Low for 8–10 hours, or on High for 4–5 hours, until the pork is fork-tender and shreds easily.
- Shred the meat: Transfer the pork to a large bowl. Remove and discard bay leaves.
Shred with two forks into bite-size pieces.
- Reduce the juices: Skim excess fat if you like. Pour the cooking liquid into a skillet and simmer 5–8 minutes to concentrate flavor. This becomes your moistening sauce.
- Crisp the carnitas: Heat 1 tablespoon oil in a large skillet over medium-high heat.
Spread a layer of shredded pork in the pan and let it cook undisturbed for 2–3 minutes until the edges crisp. Spoon a little reduced liquid over the pork, toss, and cook 1 minute more. Repeat with remaining pork, adding more oil as needed.
- Serve: Taste and adjust salt.
Pile into lettuce cups or low-carb tortillas, top with cilantro and a squeeze of lime, and enjoy.
Keeping It Fresh
- Fridge: Store carnitas in an airtight container with a little of the reduced cooking liquid to keep it moist. It keeps 4–5 days.
- Freezer: Portion into freezer bags with some liquid, press out air, and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: For best texture, re-crisp in a hot skillet with a splash of the juices.
Microwave works in a pinch, but the skillet brings back the crunch.
Why This is Good for You
- Keto-friendly macros: Pork shoulder is rich in protein and fat, which helps keep you full and supports steady energy on a low-carb lifestyle.
- Nutrient-dense aromatics: Garlic, onion, citrus, and spices add antioxidants and flavor without added sugar.
- Customizable fat level: You can trim the pork or skim cooked fat to match your goals while keeping the meat tender.
Common Mistakes to Avoid
- Under-seasoning: Pork shoulder is a big cut and needs enough salt and spices. Don’t be shy with the rub.
- Rushing the cook: If the pork won’t shred, it’s not done. Give it more time on Low for the best texture.
- Skipping the crisping step: The crispy edges are what make carnitas special.
A quick sear transforms the texture and flavor.
- Using too much liquid: You need enough for moisture, not a soup. Stick to the amounts listed, then reduce for big flavor.
- Overcrowding the pan when crisping: Work in batches so the meat browns instead of steaming.
Alternatives
- No citrus option: Swap orange juice for 1/4 cup chicken broth plus 1 teaspoon apple cider vinegar and 1/2 teaspoon orange extract. Keep the lime juice for brightness if you tolerate it.
- Different cut: Pork shoulder works best, but pork loin can work in a pinch.
Reduce cook time and add 1–2 tablespoons avocado oil to avoid dryness.
- Spice swap: Add coriander or a pinch of ground cloves for warmth, or go smoky with extra chipotle.
- Crisping method: Use a sheet pan under the broiler. Spread shredded pork, drizzle with a little fat and reduced juices, and broil 4–6 minutes, stirring once, until crispy.
- Serving ideas: Try cauliflower rice bowls with avocado and salsa verde, salads with romaine and crema, or breakfast plates with fried eggs.
FAQ
Is orange juice keto?
In large amounts, no. But in this recipe, the small amount is spread across several servings and mostly used for flavor.
It keeps net carbs low while giving that classic carnitas taste.
Can I make this in an Instant Pot?
Yes. Use the Sauté function to bloom the aromatics briefly, add everything, and cook on High Pressure for 60 minutes with natural release for 15 minutes. Shred, reduce the liquid on Sauté, and crisp as directed.
Do I have to crisp the pork?
You don’t have to, but you’ll miss the signature texture.
That quick sear adds caramelization and makes the carnitas irresistible.
What if my carnitas are dry?
They were likely overcooked or too lean. Stir in some of the reduced cooking liquid or a tablespoon of avocado oil, then reheat gently and crisp quickly to avoid drying out.
How many servings does this make?
About 8–10 servings, depending on portion size. It’s great for meal prep, parties, or freezing portions for later.
Can I use store-bought taco seasoning?
You can, but check labels for added sugar and starches.
The homemade blend here is simple, clean, and keto-friendly.
What toppings are keto-friendly?
Cilantro, lime, diced onion (in moderation), sliced radishes, avocado, sugar-free salsa, and crema or sour cream all work well.
Wrapping Up
Slow Cooker Keto Pork Carnitas bring big flavor with minimal effort. The slow cooker ensures juicy, pull-apart meat, and a quick crisp in the pan delivers that iconic texture. Keep a batch in the fridge or freezer and you’re always a few minutes from a satisfying, low-carb meal.
Simple, bold, and reliably delicious—this one earns a spot in your regular rotation.
