Description
Delicious, crispy carnitas made with tallow, perfect for a keto diet.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup beef tallow
Instructions
- Cut the pork shoulder into large chunks and season with salt, pepper, garlic powder, onion powder, cumin, and oregano.
- In a large pot, heat the beef tallow over medium-high heat. Add the meat and brown on all sides.
- Add water to cover the meat halfway, bring to a simmer, and cover. Cook on low heat for 2-3 hours until tender.
- Remove the meat from the pot, shred it, and spread it out on a baking sheet.
- Crisp the meat in the oven at 400°F for about 15-20 minutes.
- Serve hot and enjoy!
Notes
- These carnitas are great for meal prep and can be stored in the refrigerator.
- Use additional taco toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg