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Pulled Pork Carnitas


  • 5 LB Pork Shoulder
  • 2 Tbsp Erythritol
  • 1 Tbsp Oregano
  • 1 Tbsp Cumin
  • 1 Tsp Sea Salt and Pepper
  • 2 Tbsp Olive oil
  • 1/4 Cup Butter, melted
  • 1 Onion
  • 2 Jalapenos
  • 4 Cloves Garlic, Minced
  • zest and juice from 2 limes
  • 2 Cups Chicken Stock


  1. Cut deep slits in the meat to ensure even marinating and cooking.
  2. Rub the pork with the cumin, oregano, erythritol, salt, pepper and 1 tbsp olive oil and marinate for 24 hours.
  3. Dice the onion, slice the jalapenos and place in the slow cooker.
  4. Add the melted butter and garlic. Add the lime juice, zest and chicken stock, followed by the marinated pork. Keeping the skin and fat to the top.
  5. Place the lid on your slow cooker and cook low and cook the pork for 8 hours.
  6. Gently remove the pork from the slow cooker, it will be very soft and tear apart easily. 
  7. Put the pork into a baking tray and shred the meat with the tongs or a pair of forks.
  8. Reduce the juices from the slow cooker in a pan for about 5 minutes. Pour onto meat. 
  9. Broil in oven until desired crispness about 5 minutes. Serve in keto tortillas!