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Keto Pork Carnitas Recipe with Lettuce Wraps

Louise | January 15
Keto Pork Carnitas with Lettuce Wraps #keto

These low carb wraps may not offer instant gratification, but they are certainly worth the effort. It’s a good thing this keto pork carnitas recipe makes six servings – you’ll be eager to eat more!

If you love pork and lettuce wraps then you’ll probably also like our slow cooker kalua pork wraps.

Choosing Your Chicken Broth

As with most food choices, the healthiest option is often to make your own. If you plan ahead, you can use your slow cooker to make your own chicken broth ahead of when you need it to make the keto pork carnitas recipe.

That being said, if you’re as busy as I am you want to have some good ready-to-go alternatives for when you want healthy ingredients that are convenient to boot.

There are plenty of organic options out there, and they’re pretty easy to find. You’re also going to want to look at the sodium content.

Soups, broths, and stocks are often swimming with sodium. Since most of us get too much in our diets, it’s best to seek out low sodium options. It’s always better to add a pinch more salt on your own than to get stuck with broth that’s too salty.

Finding the Right Setting on Your Slow Cooker

You want your pork to cook low and slow. If you’ve got a new crockpot, it may take some trial and error before you find your sweet spot.

New slow cookers tend to run hot. If you’re transitioning from an older model, what was low on your old equipment might be medium to high on the new one.

If you’ve suffered any dried out or burned dinners despite your pot being turned down low, you’re not alone. If it’s a weekend or you’re close to the kitchen, you can monitor and adjust as the dish progresses. If you’re leaving the pot unattended, try using the warm setting – it might be just what you need.

For a more traditional carnitas recipe check this one out.

Keto Pork Carnitas with Lettuce Wraps #keto

Keto Pork Carnitas with Lettuce Wraps

Keto Pork Carnitas with Lettuce Wraps

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Cuisine: Mexican


  • 2 teaspoons of olive oil (10 ml)
  • 2 teaspoons of dried oregano (2 g)
  • 1 Tablespoon of lime juice (15 ml)
  • 1 teaspoon of cumin powder (2 g)
  • 1 teaspoon of chili powder (2 g)
  • 1 teaspoon of smoked paprika (2 g)
  • 1 medium onion (110 g), sliced
  • 3 cloves of garlic (9 g), sliced
  • 2.5 lbs of pork shoulder (1125 g), boned and rolled
  • 2.5 cups of chicken broth (600 ml)
  • 4 Tablespoons of olive oil (60 ml), to crisp up before serving
  • 12 large lettuce leaves, to wrap
  • Lime wedges, to serve with
  • 1/4 cup (4 g) flat leaf parsley, chopped for garnish
  • Salt and pepper to taste


  1. Preheat the oven to 430°F / 220°C.
  2. Make a paste by combining the olive oil, dried oregano, lime juice, ground cumin, chili powder, smoked paprika and salt and pepper. Rub the paste all over the pork shoulder.
  3. Spread the sliced onions and garlic out in a deep roasting dish and place the pork shoulder on top.
  4. Pour the chicken stock into the dish and place in the oven for 10 minutes, before reducing the temperature to 320°F / 160°C.
  5. Cook for 5 hours, checking in on the pork occasionally, and carefully turning over using tongs, spooning over the liquid and rendered fat for moisture and flavor.
  6. (The aim is to get most of the liquid to evaporate but if after 3 or 4 hours, you notice it is evaporating too quickly causing the onions to blacken and burn, simply cover the dish with foil and continue cooking.)
  7. Once done, remove from the oven and remove and discard the butcher’s string.
  8. Rest for 20 minutes, then shred the pork using two forks – the caramelized onions and garlic and any remaining juices should be mixed in with the shredded pork.
  9. To crisp up the meat before serving, add the olive oil to a hot pan and in batches, fry the shredded meat for 3-4 minutes until it starts to crisp up a bit more.
  10. Season with salt and squeeze lime juice generously over the mixture.
  11. Serve the shredded pork with large lettuce leaves and flat leaf parsley and allow everyone to make their own keto wraps.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g


  • Calories: 464
  • Sugar: 1 g
  • Fat: 35 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 33 g

Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.