Ingredients
- 2 teaspoons of olive oil (10 ml)
- 2 teaspoons of dried oregano (2 g)
- 1 Tablespoon of lime juice (15 ml)
- 1 teaspoon of cumin powder (2 g)
- 1 teaspoon of chili powder (2 g)
- 1 teaspoon of smoked paprika (2 g)
- 1 medium onion (110 g), sliced
- 3 cloves of garlic (9 g), sliced
- 2.5 lbs of pork shoulder (1125 g), boned and rolled
- 2.5 cups of chicken broth (600 ml)
- 4 Tablespoons of olive oil (60 ml), to crisp up before serving
- 12 large lettuce leaves, to wrap
- Lime wedges, to serve with
- 1/4 cup (4 g) flat leaf parsley, chopped for garnish
- Salt and pepper to taste
Recipe Description
DESCRIPTION: These low carb wraps may not offer instant gratification, but they are certainly worth the effort.
As with most food choices, the healthiest option is often to make your own. If you plan ahead, you can use your slow cooker to make your own chicken broth ahead of when you need it to make the keto pork carnitas recipe.
That being said, if you’re as busy as I am you want to have some good ready-to-go alternatives for when you want healthy ingredients that are convenient to boot.
There are plenty of organic options out there, and they’re pretty easy to find. You’re also going to want to look at the sodium content.
Soups, broths, and stocks are often swimming with sodium. Since most of us get too much in our diets, it’s best to seek out low sodium options. It’s always better to add a pinch more salt on your own than to get stuck with broth that’s too salty.
Recipe Directions
- Preheat the oven to 430°F / 220°C.
- Make a paste by combining the olive oil, dried oregano, lime juice, ground cumin, chili powder, smoked paprika and salt and pepper. Rub the paste all over the pork shoulder.
- Spread the sliced onions and garlic out in a deep roasting dish and place the pork shoulder on top.
- Pour the chicken stock into the dish and place in the oven for 10 minutes, before reducing the temperature to 320°F / 160°C.
- Cook for 5 hours, checking in on the pork occasionally, and carefully turning over using tongs, spooning over the liquid and rendered fat for moisture and flavor.
- (The aim is to get most of the liquid to evaporate but if after 3 or 4 hours, you notice it is evaporating too quickly causing the onions to blacken and burn, simply cover the dish with foil and continue cooking.)
- Once done, remove from the oven and remove and discard the butcher’s string.
- Rest for 20 minutes, then shred the pork using two forks – the caramelized onions and garlic and any remaining juices should be mixed in with the shredded pork.
- To crisp up the meat before serving, add the olive oil to a hot pan and in batches, fry the shredded meat for 3-4 minutes until it starts to crisp up a bit more.
- Season with salt and squeeze lime juice generously over the mixture.
- Serve the shredded pork with large lettuce leaves and flat leaf parsley and allow everyone to make their own keto wraps.
