KETO PORK CARNITAS WITH CILANTRO-LIME SLAW

Keto Pork Carnitas with Cilantro-Lime Slaw Recipe

A tender, crispy Mexican-style pulled pork with tangy slaw (Slow Cooker or Instant Pot)

Key Info

• Prep Time: 20 minutes
• Cook Time: 6-8 hours (slow cooker) or 35-45 minutes (Instant Pot)
• Total Time: 6-8 hours 20 minutes or 55-65 minutes
• Servings: 8-10
• Calories: 385 per serving
• Fat: 28g
• Protein: 32g
• Net Carbs: 3g
• Difficulty: Easy
• Dietary: Keto, Low-Carb, Gluten-Free

Equipment Needed

• Slow Cooker or Instant Pot
• Large mixing bowl
• Sharp knife and cutting board
• Measuring cups/spoons
• Tongs
• Two forks for shredding
• Optional: Baking sheet (for crisping), Food processor (for slaw)

Ingredients

For the Carnitas:

• 4-5 lbs pork shoulder/butt, cut into 2-inch cubes (2-2.3kg)
• 1 tbsp avocado oil (15ml)
• 1 cup chicken broth (240ml)
• ¼ cup lime juice (60ml)
• ¼ cup orange juice (60ml) [or 2 tbsp for stricter keto]
• 2 tbsp Mexican seasoning
• 1 tbsp chipotle hot sauce (optional)
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 4 garlic cloves, minced
• 1 onion, quartered

For the Slaw:

• 3 cups coleslaw mix (300g)
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp full-fat mayo
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 jalapeño, diced (optional)

Method

Carnitas:

1. Pat pork dry and season generously with salt and pepper.
2. Mix all liquid ingredients and spices in a bowl.
3. For Instant Pot: Sear meat in batches until golden.
4. Add all ingredients to your chosen cooking vessel.

Slow Cooker Method:

1. Cook on LOW for 6-8 hours until fork-tender.
2. Shred meat with two forks.

Instant Pot Method:

1. Cook on HIGH pressure for 35-45 minutes.
2. Allow 20-minute natural release.
3. Shred meat.

For Extra Crispy Carnitas (Optional):

1. Spread shredded meat on a baking sheet.
2. Broil for 5-10 minutes until edges crisp.

Slaw:

1. Combine all vegetables in a large bowl.
2. Whisk dressing ingredients separately.
3. Toss together and let rest 5-10 minutes.

Crucial Tips

• Don’t skip patting the meat dry.
• Allow natural pressure release for tender meat.
• Watch closely during broiling to prevent burning.
• Taste slaw before serving – adjust seasoning as needed.

Storage

• Carnitas: 5 days refrigerated, 3 months frozen.
• Slaw: 2 days refrigerated (best fresh).
• Reheat carnitas in a skillet or 350°F oven.
• Keep slaw cold.

Variations

• Substitute chicken thighs for pork.
• Add avocado to slaw.
• Serve in lettuce wraps.
• Use over cauliflower rice.
• Add extra hot sauce for a spicier version.

Common Mistakes

• Over-salting (taste as you go).
• Rushing the cooking process.
• Skipping the meat-drying step.
• Over-mixing the slaw.