Keto Pork Carnitas

Ingredients

Pork shoulder

3-4 pounds, trimmed and cut into 2-inch chunks

Garlic

6 cloves, minced

Cumin

2 teaspoons

Dried oregano

1 tablespoon

Smoked paprika

2 teaspoons

Salt

1 tablespoon

Black pepper

1 teaspoon, freshly ground

Lime

juice of 1 lime

Avocado oil

1/4 cup

Water

1 cup

Instructions

1. Preheat your oven to 325°F (165°C).
2. Trim any excess fat from the pork shoulder and cut it into large chunks, about 2 inches in size.
3. In a small bowl, combine the minced garlic, cumin, oregano, smoked paprika, salt, freshly ground black pepper, juice from one lime, and avocado oil. This will serve as your marinade.
4. Rub the marinade generously all over the pork shoulder chunks, making sure they are well coated. Let the marinated pork sit for at least 15 minutes to absorb the flavors.
5. Place the marinated pork shoulder chunks in a large, oven-safe dish. Pour water into the dish until it's about half an inch deep.
6. Cover the dish tightly with aluminum foil and transfer it to the preheated oven. Roast the pork for 3-4 hours, or until it is tender enough to easily shred with a fork.
7. Once the pork is thoroughly cooked, remove the dish from the oven and let it cool slightly for easier shredding.
8. Use two forks to shred the cooked pork into smaller, bite-sized pieces.
9. Heat a large skillet over medium-high heat. Add the shredded pork to the skillet and cook for 5-7 minutes, or until it becomes crispy and browned.
10. Serve your delicious keto-friendly Pork Carnitas in crisp lettuce wraps or low-carb tortillas. Garnish with your favorite toppings such as diced avocado, fresh salsa, and chopped cilantro.