Slow Cooker Keto Carnitas

Few things are better comfort food than slow-cooked meat, and nowhere may that be truer than well-seasoned, flavorful slow cooker keto carnitas.

What I love about this recipe is how little time it takes, really—especially compared to how many ways you can use it in other dishes throughout the week.

The slow cooker is the best tool for the job because as the pork marinates and heats the meat, it begins to tenderize directly in its juices making a moist and delicious dish.

Serve up carnitas with a side or sour cream, guacamole and cilantro for a tasty lunch bowl meal. The carnitas are also great served as keto tacos with lettuce wraps, salsa, and all the fixings. Lots of additional keto meals can be made using the meat and it stores easily for a quick snack anytime.

Perfect for a chilly Sunday afternoon or fun celebration with friends!


Category: Lunch or Dinner Calorie Count: 336 (serving size 1 cup) Macronutrient ratio: Carb-induced calories—1% Protein: 32 grams Carbohydrates: 1 gram Total Fat: 19 grams
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8


  • 1 boneless pork shoulder 4 to 5 pounds
  • 1 cup broth chicken or beef or bone broth
  • 1 orange thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper


  • In a small bowl combine your seasonings (salt, oregano, cumin, pepper). After trimming excess fat from the pork shoulder, use the seasoning mixture to coat the roast, pressing the seasoning into the shoulder on all sides.
  • Pour your broth into your slow cooker, followed by placing the roast in your slow cooker. Put the orange slices on top of the roast. Cook on low, 8-10 hours.
  • Carefully remove the roast from the slow cooker and to baking sheet or large rimmed pan, noting that if you aren't careful in transport, the roast will fall apart on you. Discard the orange slices before using a couple of forks to shred the meat.
  • An optional extra step here is to place your baking sheet or large rimmed pan full of shredded meat in the broiler on low for a few minutes to allow a few bits of the shredded meat to crisp. Be careful, though, and keep a watchful eye—it's easy to accidentally burn some of your meat if you aren't careful here.
  • If using, divide into serving portions. (For instance, it makes great keto carnitas tacos in cabbage leaves.) If saving, let cool and refrigerate for later use throughout the week.


We frequently skip the broiler step, but admit that depending on what we're using the carnitas for, it can be a well worthy additional step.
Tools Needed:
  • Slow cooker
  • Several forks for shredding
  • Baking sheet or large rimmed pan

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