3-ingredient carnitas (recipe)
| 3-ingredient carnitas (recipe) | |
|---|---|
| Name | 3-ingredient carnitas |
| Ingredients | Boneless pork shoulder • Water • Low sodium chicken broth • Ground cumin • Ground cloves • Cayenne • Corn tortilla • Red cabbage • Sour cream • Cilantro • Avocado • Serrano chili |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 3.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 504.8 |
| Fat | 40.2 |
| Protein | 33.2 |
| Carbohydrate | 0.3 |
| Fiber | 0.1 |
| Net carbohydrates | 0.2 |
| Sugar | 0 |
| Saturated fat | 13.9 |
| Cholesterol (mg) | 141 |
| Sodium | 143.2 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
3-ingredient carnitas (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
3-ingredient carnitas (recipe) image(external)
Recipe instructions
- Preheat oven to 350 degrees F.
- Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 O-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid.
- Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more.
-
If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.
Food tags
Summer,
3-ingredient carnitas (recipe) details:
Time:
Prep Time in Hours and Mins:3H10M
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Contributors: Prab R. Tumpati, MD
