Seared Carnitas: as Tacos or Low Carb Bowl

Carnitas refers to pork that has been seared until crispy and then slow cooked with spices and oranges until succulent and full of flavor.

One of my favorite ways to enjoy carnitas is in a low carb bowl with all kinds of sides. Combine the carnitas with beans, salsa, pickled onions, avocados and lime and you have the Ultimate Low Carb Carnitas Bowl. 

Carnitas are also the ultimate filling for a taco, and there are more and more low carb options for tortillas. 

Jump to: RECIPE | Adapting to Low Carb | Key Ingredients of Mexican Bowl

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Adapting Carnitas Bowls for a Low Carb Lifestyle

Carnitas bowls often include corn and rice, but these ingredients are not considered low carb, slow carb or keto. 

Many restaurants serve burrito bowls with tortillas, which are also not low carb. If you really love tortillas and still want a low carb dish, try one of these low carb tortilla options.

What are the Key Ingredients of the Ultimate Low Carb Burrito Bowl?

I love Chipotle and will still opt for their burrito bowl (without the rice, of course) if I’m out and about, but if you have the time for some slow cooking, this low carb carnitas bowl puts Chipotle to shame.

Of course, the star ingredient is the pork carnitas. Please refer to my other more detailed recipe on how to make the best low carb pork carnitas, and why using a bit of lard in doing so is compliant with low carb cooking.

Here are some low carb options for accompaniments to the ultimate carnitas bowl:

• Pickled onions
• Refried beans
• Salsa fresca (or other salsa)
• Oaxaca or cotija cheese
• Avocado or guacamole
• Roasted assorted vegetables
• Sliced raw vegetables like radishes, onions or peppers

With respect to refried beans, they are often pretty bland in many Mexican restaurants. I did have some great refried beans in Portland, Oregon not long ago as well as some memorable refried beans in Southern California, but they are often disappointing.

The recipe for refried beans from Serious Eats came very close to the great ones I remember in Oregon and California.  They do take some time to make from scratch, but it is non-active time for the cook, and it is worth it.

The avocado adds the creamy texture to the burrito bowl and complements the crunch of the pickled onions, the savory flavor of the pork and the earthy comfort of the refried beans.

Pickled onions are my favorite item to include with any Mexican dish. They are so easy to make and they add a crunchy, tangy flavor to the rich meat of the carnitas.

Similar Recipes You’ll Love

Mexican food is so easy to adapt to a low carb lifestyle! Here’s some other Mexican dishes that fit a low carb lifestyle:

• Spicy, smoky pumpkin ancho soup
• Mexican Fruit Salad with Ginger Lime Dressing
• Fideo Soup using shirataki noodles
• Slow Cooker Cochnita Pibil

If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.

Ultimate Low Carb Carnitas Bowl

Slow cooked pork carnitas accompanied by refried beans, avocados, jalapenos, and lime wedges for a perfect low carb Mexican bowl.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings 10

Calories 273

Author Dorothy Stainbrook

Equipment

• Dutch oven
• sharp knife
• microplane Or zester

Ingredients

1x2x3x

• 1 orange
• 2 tablespoon lard olive oil if you must
• 3 pounds boneless pork shoulder roast cut into 1-2 inch pieces
• ½ cup chopped onion
• 3 cloves garlic minced
• 2 cups water
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon chile pepper spice choose a spice that meets your heat preference
• 1 Tbsp lard or oil

For the Slow Carb Bowl

• 1 cup refried beans see notes to make from scratch
• 1 avocado sliced or cubed
• 2 limes cut into wedges for individual squeezing
• 1 cup pickled onions see link above to make from scratch

Instructions

 

• Zest an orange and then squeeze the juice from the orange. Add them together in a bowl and set aside.
  1 orange
• In a large Dutch oven (or heavy-bottomed pot), heat 2 Tbsp lard over medium-high. Add the meat, a little at a time, being careful not to crowd. Cook first layer of meat until browned, remove and cook next layer of meat until browned and then remove.
  2 tablespoon lard, 3 pounds boneless pork shoulder roast
• When meat is browned and removed to a plate, add the onion and garlic to the Dutch oven. Cook until tender, about 5 minutes or so, stirring occasionally. Return meat.
  1/2 cup chopped onion, 3 cloves garlic
• Add the reserved orange zest and juice and the next 6 ingredients to the Dutch oven (through the chile pepper). Bring to a boil and then reduce the heat and cover. Simmer for 2 hours.
  2 cups water, 4 sprigs fresh thyme, 2 bay leaves, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon chile pepper spice
• Bring back up to a gentle boil and cook, uncovered 15 to 20 minutes more or until most of the liquid is evaporated, stirring occasionally. Remove the thyme sprigs and bay leaves and either go to the next step or store the meat until ready. The meat can be stored at this point in the refrigerator for up to 3 days.
• When ready to make the carnitas, heat 1 Tbsp lard over medium heat in a large skillet. Using a slotted spoon, remove the meat from the sauce and spread it in a single layer in the skillet. Cook 5 minutes or until meat starts to crisp, turning occasionally (may need to do this in batches).
  1 Tbsp lard
• Serve with refried beans, avocados (or guacamole), lime wedges, jalapeno pepper, and pickled onions.
  1 avocado, 2 limes, 1 cup pickled onions

Notes

Refried Beans (from scratch) for the Ultimate Carnitas Bowl

(Recipe from Serious Eats)

COOKING WITH LARD

Here are some of the documented benefits that I have been able to find including on the Coast Packaging web site:

• Lard is not a typical saturated animal fat, because pure lard contains no trans fats. 
• Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease, whereas butter is 45 per cent monounsaturated fat.
• Lard’s smoke point is high, about 190C (375F), making it the ideal frying oil because it makes fried food lighter, fluffier, and crispier in a shorter time, without burning and turning carcinogenic.
• Pork lard is odourless and tasteless when rendered properly.
• Lard and butter have the same trace amounts of cholesterol — about 95 milligrams per 100 grams of fat.

Nutrition

Calories: 273kcalCarbohydrates: 10gProtein: 33gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 91mgSodium: 476mgPotassium: 692mgFiber: 4gSugar: 3gVitamin A: 196IUVitamin C: 15mgCalcium: 43mgIron: 2mg

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