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Crockpot Keto Pork Carnitas

Emily Carter
A vegan twist on traditional pork carnitas, slow-cooked to tender perfection with bold keto-friendly spices.
Print Recipe
Prep Time 4 minutes
Cook Time 6 hours
Total Time 6 hours 4 minutes
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 2 cups shredded young jackfruit canned in brine, drained
  • 1 cup vegetable broth
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions
 

  • Heat olive oil, sauté onion and garlic until fragrant (3 minutes).
  • Add shredded jackfruit, stir to combine.
  • Mix in paprika, cumin, chili powder, oregano, salt, and pepper.
  • Transfer mixture to crockpot, pour in vegetable broth, and lime juice.
  • Cook on low for 6 hours until tender and flavorful.
  • Stir before serving; adjust seasoning if needed.

Notes

Nutritional values (per serving):
  • Calories: 210
  • Total Fat: 9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 15g
  • Fiber: 7g
  • Protein: 10g
Vitamins and minerals (per serving):
  • Vitamin C: 40%
  • Iron: 15%
  • Calcium: 10%
  • Vitamin A: 8%
  • Magnesium: 7%
Additional tips:
  • Crisp the carnitas in a hot skillet for that authentic texture.
  • Serve with keto-friendly tortillas or leafy greens.
  • Add fresh cilantro and avocado for extra zing.
  • Store leftovers in airtight containers for easy meals later.