Ingredients
- 5 pounds boneless pork butt (or shoulder)
- ¼ cup salted butter
- 6 teaspoons erythritol
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 small onion (chopped)
- 2 medium jalapeño pepper (sliced)
- 4 garlic cloves (chopped)
- 2 limes(juiced)
- 2 cups chicken broth
Nutrition Info Per Serving
Serving Size
6 ounce
Carbohydrates
4.5
g
Protein
33
g
Fat
28
g
Calories
405
You scoured the web for a tasty low carb pork dish. Try our low carb pulled pork carnitas! Devour just one plate of this low-carb recipe for pulled pork carnitas, and you will wonder how so much delicious flavor can be packed into a single dish without spoiling your metabolic health. Best of all, this low carb pulled pork carnitas recipe is so simple to whip up, anyone could cook it. Ready to whip up the best low carb pork you've had in your life? Read on!
Instructions
- Prep the pork shoulder for cooking by removing string and cutting deep slits into the meat.
- Mix the oregano, erythritol, salt, and pepper in a small bowl. Add in the olive oil and mix well.
- Rub the pork with the seasoning mixture and cover. Marinate for at least 3 hours or overnight in the refrigerator.
- When it’s time to cook, pull meat out of fridge to rest on counter for 30 minutes.
- In your slow cooker, add butter, onion, jalapeños, garlic, lime juice and chicken stock. Stir to combine.
- Add meat with skin and fat on the top.
- Cook on low 8-10 hours until meat is tender and cooked through.
- Once cooked, drain the juice if desired or leave in for more flavor. Using tongs and a large meat fork, shred the pork.
- Enjoy with your favorite cheese crisps or salad.