Pork Carnitas – Carnivore/Keto Recipe


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Pork Carnitas
• 5 lbs. boneless pork shoulder
• 1.5 tablespoons salt
• White pepper, to taste
• 12 garlic cloves, cut into thin slivers
• 1 tablespoon cumin
• 1 tablespoon sazon seasoning (see sazon recipe BELOW )
• 1 tablespoon adobo seasoning (see Adobo recipe BELOW)
• ½ teaspoon dry oregano
• 1 ½ cup chicken stock
• 4-6 chipotle peppers in adobo sauce
• 4 bay leaves

1- Pat dry meat, Heat Dutch oven or cast-iron pan (or steel) to med-hi temp using tallow, ghee or avocado oil as a fat. (DO NOT USE BUTTER or olive oil!!)
2- Braise each side of the pork shoulder to a slight golden crust
3- Remove meat and set aside, use ¾ cup of chicken stock to DEGLAZE the pan (put cool liquid in hot pan then stir to loosen any fonds stuck to the pain). Once pan is deglazed, pour contents into crockpot.
4- The meat: use a small knife to cut slits approximately ½ – ¾ inch deep the width of a garlic clove, then insert garlic sliver. Continue for each side until no cloves are left. Place meat into crockpot
5- Chop up adobo peppers, add to crockpot
6- Add bay leaves
7- Add ALL spices
8- Place last ¾ cup of chicken stock in crockpot
9- Cover and cook on low for 8 hours
10- Once meat is fork tender, shred in crockpot allow to cook for another 30 minutes
11- TASTE TEST, add salt to taste!!
12- Remove the meat from juices by placing meat in a strainer OVER the crockpot (this is so the juices are kept and not lost)
13- Heat oven to HIGH broil
14- Take parchment paper cover large baking sheet
15- Use 1/3 stick of butter to coat meat then place on parchment, ensure thin layers
16- Place in oven for 2 minutes, remove and turn meat over, place back in for additional 2 minutes
17- Remove and eat!!

OPTIONAL for making Au Jus

18- Place meat juices in a pan on medium heat
19- Allow juices to reduce for 10 minutes
20- Remove 1/3 – ½ the fat by ladling out
21- Use immersion blender to mix after cooling for 5 minutes
22- Enjoy as a dipping sauce!

These make EXTRA spice mixtures, I keep in a jar to use for other recipes!

SAZON Seasoning:
Mix all seasonings together:
• 1 tablespoon garlic powder
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons oregano
• 1 tsp ground white pepper

ADOBO Seasoning
Mix all seasonings together:
• 1 tablespoon smoked paprika
• 2 tsp garlic powder
• 2 tsp ground white pepper
• 1 ½ tsp onion powder
• 1 ½ tsp dried oregano
• 1 ½ tsp ground cumin
• 1 tsp chili powder

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  1. Hi Amanda, I was raised in a Cuban household and have been cooking Spanish food since I could reach the stove! I absolutely love your recipe except I must warn you about "Sazon". It is loaded with MSG so I stopped using it and switched up to using "Adobo" instead. ❤️ Many blessings to you and your journey. 🙏

  2. I'm just wondering how you get calcium or other vitamins that aren't found in meat. Is the cheese you eat enough to provide for calcium needs?

    I have the same issue you do with being addicted to carbs…mainly sugar. I can't control myself when I eat that stuff. I thought I was just weak. I've been trying keto but I still sneak in salsa and corn chips. I have salads but try to use a low sugar dressing. I am having some success but not like you. I am 20 years older though! Any thoughts?

  3. Oh, I like the idea of baking at the end. I make pork shoulder in a slow cooker frequently. I just add salt and cook it for 6-8 hours till it's falling apart but next time I'm going to shred it and put it in the oven to crisp it up as well. Look great!

  4. I know this is totally off topic but I’m in love with your glasses you wear that looks turquoise colored on top, I have seen them in some of your other videos, would you please share where you get all your cool eye glasses from?😊❤ and the food looks yummy too.