Cinco de Mayo is soon approaching and I've had a hankering for some flavorful dinner ideas, like these keto one pan carnitas!
Easy Pork Carnitas
For this recipe, I wanted to make a rich and flavorful combo of pull-apart pork, onions and cilantro with salsa verde and queso blanco to top it all off.
Get your appetite ready, because this one is a fiesta en tu boca (fiesta in your mouth). One pan keto carnitas are sure to be a hit at your next Cinco de Mayo gathering or fiesta!
It doesn't have to be Cinco de Mayo to enjoy this easy spin on a crowd pleaser, carnitas.
Dos Caminos (two ways)
I've included two preparation methods for this recipe: slow cooker or baked. Either way is delicious, with or without a tortilla. The combo of pork, cilantro and onion pair very well with salsa verde for a delicious explosion of flavor.
How to prepare keto carnitas
First, you'll want to preheat your oven or set your slow cooker to low. Second, make sure to add all the flavorful spices to the mix.
Next, add in the poblano pepper to roast just before the pork roast is finished cooking.
Finally, remove the roast and add in onions, tomatoes, and cilantro. I like to add in a bit of quest fresco and salsa verde to my carnitas.
What can I serve keto one pan carnitas with?
You can serve carnitas with avocado, additional peppers, sour cream or your favorite salsa. For an extra kick, add in a bit of hot sauce or some flavor with a low-carb ranch dressing.
One-pan Keto Carnitas
- Preheat oven to 375º F (or slow cooker on low).
- Add cumin, onion powder, and garlic powder to pork. Cook until internal temperature reaches 155 degrees or higher (about 1 ½ hr in oven or 3-4 hr. in slow cooker).
- Just before pork is finished cooking, remove and shred. Add poblano pepper and allow time to roast.
- Add chopped onions and tomatoes. Mix. Serve with avocado, queso fresco and salsa verde.
If you like carnitas, you'll love:
- Beef-stuffed Poblano Peppers
- Creamy Chicken Poblano Soup
- Ultimate Keto Taco Salad
- Pull-apart Pork Roast
This recipe was inspired by one of my favorite bloggers at Recipe Tin Eats.