Crispy Pork Carnitas
Pork shoulder braised low and slow with lime, garlic and warm spices, then shredded and crisped under the broiler — meltingly tender inside, crackly at the edges.
Nutrition per serving
about ¾ cup pork with toppings- Net carbs
- 5.1g
- Calories
- 586kcal
- Protein
- 36g
- Fat
- 45g
- Total carbs
- 9.4 g
- Fiber
- 4.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken carnitas: Boneless chicken thighs braised in the same lime-and-spice liquid, then shredded and broiled until crisp. Ready in about an hour instead of three.
- Braise the thighs covered at 325°F (165°C) for 50–60 minutes, until they shred easily — well past the 165°F (74°C) safe point.
- Chicken has less fat than pork shoulder, so toss the shredded meat with all the lard and a little extra cooking liquid before broiling, and watch it closely: it crisps in about 5 minutes.
Burrito bowl (cauliflower rice): The crispy pork goes over cilantro-lime cauliflower rice instead of into lettuce leaves — easier to eat and great for meal prep.
- Cook the riced cauliflower in the oil in two batches in a wide skillet over medium-high heat, uncovered, 5–6 minutes, until tender. Toss with the lime juice, a pinch of salt and half the cilantro, then divide among bowls and top with the carnitas, avocado, onion and salsa.
- Carnitas
- To serve
- Nice to have (optional)
- Carnitas
- To serve
- Nice to have (optional)
- Carnitas
- To serve
-
16 leaves butter lettuce or romaineleave out - Also add
- Nice to have (optional)
Estimated cost $20.59 for 8 servings ($2.57 each) · how we estimate
Instructions
-
Heat the oven to 300°F (150°C). Put the pork chunks in a Dutch oven and toss with the salt, cumin, oregano, chili powder and pepper until evenly coated.
-
Tuck the onion, garlic and bay leaves among the pork, pour the lime juice and broth over, and bring to a simmer on the stovetop.
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Cover and braise in the oven for 3–3½ hours, until the pork collapses when pressed with a fork. It will be around 200°F (93°C) — far past the 145°F (63°C) safe point; the long cook is what melts the connective tissue.
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Lift the pork onto a board, discard the onion and bay leaves, and shred into bite-size pieces with two forks. Skim the fat from the cooking liquid and save both.
-
Heat the broiler with a rack about 6 inches (15 cm) below the element. Spread the pork on a rimmed sheet pan, drizzle with the melted lard and ½ cup of the cooking juices, and toss.
-
Broil 4–6 minutes, until the tips are browned and crisp, then stir and broil 2–4 minutes more. Watch closely — the line between crisp and burnt is short.
-
Spoon into lettuce leaves (or warm coconut flour tortillas) and top with avocado, white onion, cilantro, salsa and a squeeze of lime.
Tips for success
-
Slow cooker method: cook on low for 8–9 hours (or high for 5–6), then shred and broil as in steps 5 and 6. - Crisp only what you will eat right away. Store the rest in its juices and crisp portions in a hot skillet in 3–4 minutes.
- Traditional carnitas often use orange juice; lime gives the same brightness with a fraction of the sugar.
Nice to have, not needed
- A Dutch oven is ideal for the braise; a slow cooker works too (see tips).
- A hot cast-iron skillet crisps single portions as well as the broiler does — handy for weeknight leftovers.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Crisp portions in a hot skillet with a spoonful of the juices, 3–4 minutes, turning once.
Prep tip: Freeze the shredded pork with some of its juices in flat bags; thaw overnight and crisp only what you need.
Refrigerate the shredded pork in its juices up to 4 days, or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosChicken carnitas
ProteinBoneless chicken thighs braised in the same lime-and-spice liquid, then shredded and broiled until crisp. Ready in about an hour instead of three.
- boneless pork shoulder (butt) → boneless, skinless chicken thighs
5.1 g net · 358 kcal · 41 g protein · 17 g fat · ≈$2.69 per serving (same net carbs as the original)
Burrito bowl (cauliflower rice)
SwapThe crispy pork goes over cilantro-lime cauliflower rice instead of into lettuce leaves — easier to eat and great for meal prep.
- + 8 cups riced cauliflower
- + 2 tbsp avocado oil
- + 2 tbsp fresh lime juice
- no butter lettuce or romaine
8.4 g net · 642 kcal · 38 g protein · 49 g fat · ≈$3.14 per serving (+3.3 g net carbs vs the original)
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