Quick One-Pot Mexican Pulled Pork – Crispy, Juicy & Keto-Friendly
KEY INFO
Prep time: 15 minutes
Cook time: 6-8 hours (slow cooker) or 35 minutes (Instant Pot)
Total time: 6.5-8.5 hours
Servings: 8-10
Difficulty level: Easy
Dietary tags: Keto, Low-carb, Paleo, Whole30, Gluten-free, Dairy-free
Contents
EQUIPMENT NEEDED
Essential tools:
- Slow cooker (6-quart minimum)
- Sharp knife
- Large cutting board
- Two forks for shredding
- Baking sheet
- Measuring cups and spoons
Simple alternatives:
- No slow cooker? Use a Dutch oven in a 300°F oven
- No baking sheet? Use a large skillet for crisping
- No Instant Pot? Stick with the slow cooker method – it’s foolproof
INGREDIENTS
For the pork:
- 4 lbs pork shoulder/Boston butt, cut into 3-inch chunks (1.8 kg)
- 1 cup chicken bone broth (240ml) – or water in a pinch
- 1 large orange, juiced and zested (or 1 tsp orange extract for strict keto)
- 2 limes, juiced and zested (save wedges for serving)
Spice blend:
- 2 tbsp ground cumin (30ml)
- 1 tbsp smoked paprika (15ml)
- 2 tsp dried oregano (10ml)
- 1 tsp garlic powder (5ml) [or 4 fresh cloves, minced]
- 2 tsp coarse salt (10ml)
- 1 tsp black pepper (5ml)
- 1 jalapeño, seeded and diced [optional – adds heat]
For serving:
- Fresh cilantro, chopped
- Lime wedges
- Butter lettuce cups [or keto tortillas]
- Diced white onion
- Sliced jalapeños
METHOD
- Mix your magic spice blend in a small bowl – cumin, paprika, oregano, garlic powder, salt, and pepper.
- Pat the pork completely dry with paper towels, then massage that spice blend all over every piece like you mean it.
- Dump everything into your slow cooker – seasoned pork, broth, orange juice and zest, lime juice and zest, and diced jalapeño if using.
- Cover and walk away – cook on LOW for 6-8 hours or HIGH for 4-5 hours. The meat should fall apart when you poke it with a fork.
- Fish out the pork using a slotted spoon and shred it with two forks in a large bowl. Don’t toss that cooking liquid yet!
- Strain the cooking juices through a fine mesh strainer and skim off excess fat. You want about ½ cup of this liquid gold.
- Preheat your broiler to high and line a baking sheet with foil.
- Spread shredded pork on the baking sheet in a single layer. Drizzle with 2-3 tablespoons of those strained juices.
- Broil for 3-5 minutes until the edges get gloriously crispy and golden. Watch like a hawk – it goes from perfect to burnt in seconds.
- Toss the crispy bits back with the remaining pork and add more cooking juices to taste.
CRUCIAL TIPS
For perfect carnitas every time:
- Don’t skip the crisping step – this is what separates good carnitas from life-changing carnitas
- Use pork shoulder, never lean cuts – you need that fat for flavor and moisture
- Salt the meat 30 minutes ahead if you have time – it makes a massive difference
- Save some cooking liquid – it’s pure flavor concentrate for reheating leftovers
Temperature matters:
- Internal temp should hit 195-205°F for that perfect fall-apart texture
- Broiler runs hot – set a timer and don’t walk away
Make it yours:
- Strict keto? Swap orange juice for orange extract (cuts 8g carbs)
- Want more heat? Add chipotle peppers in adobo sauce
- Traditional style? Use lard instead of cooking spray for crisping
STORAGE & SCALING
Storage:
- Refrigerate up to 5 days in airtight containers
- Freeze portions for up to 3 months
- Reheat in a skillet with a little fat to re-crisp those edges
Scaling tips:
- Recipe doubles perfectly in an 8-quart slow cooker
- Don’t overcrowd – better to make two batches than one soggy mess
- Spice quantities scale directly with meat weight
Common mistakes to avoid:
- Using lean pork (hello, cardboard city)
- Overcrowding during the crisping step
- Tossing that flavorful cooking liquid
- Skipping the broiler step entirely
Serving variations:
- Carnitas bowls with cauliflower rice and avocado
- Lettuce wrap tacos with all the fixings
- Breakfast hash with scrambled eggs
- Meal prep containers with roasted vegetables
Trust me, once you nail this recipe, you’ll be the carnitas champion of your household.
The secret is in that final crisping step – it transforms good slow-cooked pork into restaurant-quality carnitas that’ll have everyone asking for seconds.
