I was raised in a very traditional Mexican family who actually ran an authentic Mexican restaurant for five generations. I know that a traditional carnitas dish will be cooked in lots of lard, and all that extra saturated fat gives it much flavor and the ability to fry up and get crusty. However, I have opted to share carnitas on the healthy side for a leaner version and omitting the extra fat, but NOT omitting the flavor.
Carnitas on the healthy side
Ingredients
- 3 lbs. Pork Shoulder or Pork Butt Bone in
- 2 Tbsp oil
- 1/2 Tbsp Garlic salt
- 1/2 Tbsp Black Pepper
- 1/2 Tbsp Pappys Seasoning
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tbsp Oregano, dried
- 1 Lime, juiced
- 1 Roasted Jalapeno, sliced
- 2 Garlic cloves, minced
- 1 Cup Chicken broth
Instructions
- Roast Jalapeno over flame, or under broiler until charred on both sides. Set aside.
- Trim excess fat from pork. Using a dutch oven or big stock pot, add oil to pan and place on medium to high heat. In a small bowl, add the 1/2 Tbsp garlic salt, black pepper and pappys together. Mix well. Rub all over both sides of pork roast.
- Place pork roast in pot and sear until brown and crispy on both sides of roast. A few minutes on each side. Lower the flame. Add the remaining ingredients into stock pot and bring to a boil, then reduce flame and simmer for 2-3 hours until the meat falls off the bone. This can also be covered, and placed in a 400F oven for 3 hours until meat falls off bone .
- Once carnitas is cooked, and shredded. If you desire a crispy texture, pan fry in the juice the meat cooked in or add some avocado oil to a pan for a little crisp.
Serving Suggestions
Healthy carnitas are very versatile. For instance, for a classic Mexican experience, serve them in warm corn tortillas topped with fresh cilantro, diced onions, and a squeeze of lime. Alternatively, for a low-carb option, use lettuce wraps or serve over cauliflower rice. Additionally, adding avocado slices or a dollop of Greek yogurt adds creaminess without unhealthy fats.
Tips for Perfect Healthy Carnitas
- Trim Excess Fat: Pork shoulder contains some fat for tenderness. Trimming the extra fat keeps the dish lean without losing flavor.
- Use Fresh Spices: Fresh, high-quality spices like cumin, oregano, and chili powder boost flavor. Toasting spices lightly before use can deepen their taste.
- Cook Slowly: Slow cooking on the stove or in the oven at low temperatures makes the pork tender and easy to shred — essential for great carnitas.
- Crisp the Meat Last: To get crispy edges without extra fat, pan-fry shredded pork in a little avocado oil or cooking juices before serving.
Nutritional Benefits
This recipe offers great flavor with less fat. Pork shoulder provides protein, B vitamins, zinc, and iron. Reducing saturated fat and cooking in broth with spices creates a nutritious meal. Lime and jalapeno add antioxidants and may boost metabolism naturally.
Make It Your Own
Customize the recipe to your taste. Add more roasted jalapenos or cayenne pepper for extra heat. Smoked paprika adds a nice smoky flavor. This recipe is flexible while staying healthy and delicious.
Storage and Leftovers
Carnitas make excellent leftovers. Therefore, store shredded pork in an airtight container in the fridge for up to 4 days. When ready to eat, reheat gently with a splash of chicken broth to keep it moist. You can also freeze cooked carnitas for up to 3 months. Thaw overnight in the fridge before reheating.
