Mexican · dinner, lunch
Oven Pork Carnitas with Lemon and Spices
Video by HK’s Keto & Low Carb Recipes on YouTube · Open on YouTube
- Keto (2 g net carbs a serve)
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Slow-roasted pork shoulder in its own fat with lemon and spices: a high-protein, near-zero-carb main (about 2 g net carbs a serve) with no added sugar, unlike carnitas made with cola or orange juice.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Heat the oven to 140°C (285°F). Cut the pork shoulder into large chunks of about the same size; leave the skin on or take it off, as you prefer. 1:36
- Put the pork in a roasting tray with the salt, pepper, cumin, five-spice, cayenne, cinnamon sticks, bay leaves, garlic, lemon zest and lemon juice, and toss until every piece is coated. 2:17
- Cover the tray tightly with foil and roast for 3½–4 hours, until the meat is very tender. 3:34
- Lift the pork out with a slotted spoon. Strain the tray juices into a jar and let them settle into a fat layer on top and juices below. Discard the cinnamon and bay leaves. 4:13
- Return the pork to the tray, spoon some of the fat over it and grill (broil) on high for about 15 minutes, until crusty at the edges. 4:54
- Pour a little of the juices over, pull the meat apart with two forks and serve. 5:52
Tip. Serve in lettuce cups or keto tortillas with guacamole. Keeps 4 days in the fridge and freezes well; crisp leftovers in a hot pan. Orange juice instead of lemon adds sugar.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 5
Where the energy comes from one serve
- Net carbs 1%
- Protein 33%
- Fat 66%
Fits keto: 2 g net carbs a serve, with 66% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High138%
76 µg a serve, mostly from boneless pork shoulder (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc High77%
8.4 mg a serve, mostly from boneless pork shoulder (99%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B12 High75%
1.8 µg a serve, mostly from boneless pork shoulder (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin B6 High41%
0.7 mg a serve, mostly from boneless pork shoulder (93%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Iron Source19%
3.4 mg a serve, mostly from boneless pork shoulder (85%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium Source17%
780 mg a serve, mostly from boneless pork shoulder (94%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin D Source17%
3.4 µg a serve, mostly from boneless pork shoulder (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Magnesium Source11%
45 mg a serve, mostly from boneless pork shoulder (90%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-3 Source10%
0.2 g a serve, mostly from boneless pork shoulder (96%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Show the other 6
Vitamin C6%
5.6 mg a serve, mostly from lemon juice (62%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Calcium5%
70 mg a serve, mostly from boneless pork shoulder (77%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin E4%
0.6 mg a serve, mostly from boneless pork shoulder (77%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate3%
14 µg a serve, mostly from boneless pork shoulder (82%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin A1%
10 µg a serve, mostly from cayenne pepper (47%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin K1%
1.6 µg a serve, mostly from freshly cracked black pepper (42%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by HK’s Keto & Low Carb Recipes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.