Healthy Pork Carnitas

Looking for a lighter take on a classic Mexican favorite? These Pork Carnitas are tender, juicy, and bursting with bold flavors, making them a perfect fit for any nutrition-focused meal plan. The pork is slow-cooked to perfection in a blend of fresh orange and lime juices, garlic, cilantro, cumin, and optional smoky chiles in adobo for a spicy kick. After hours of simmering, the meat is shredded and optionally crisped in the oven for an irresistible texture.

Served in crunchy lettuce boats and topped with fresh cilantro and onion, this dish is low in carbs, high in protein, and packed with flavor. Perfect for meal prep or a weeknight dinner, these carnitas offer a nutritious twist on a beloved classic!

Ingredients

• 1 orange, juiced
• 2 limes, juiced
• 1/2 cup fresh cilantro
• 4 garlic cloves
• 1 tbsp cumin powder
• 1 tsp salt
• 1-2 chiles in adobo (optional)
• 2 lbs pork loin
• 1 bay leaf

To serve:

• Lettuce boats
• Cilantro
• Onion

Preparation

1. Add orange juice, lime juice, cilantro, garlic, cumin, salt chiles in adobo, and chicken stock to a high speed blender and pulse for a couple of minutes.
2. Heat a Dutch oven to medium-high and add the pork loin. Add the mixture and the bay leaves. Cover the pot and bring to a slow simmer at low-medium high.
3. Cook at low temperature for 3-4 hours - check it every 30 minutes, if it is too dry, you can add more stock or water.
4. Shred the pork with two forks and let it soak for a few minutes in the cooking juices. Then bake at 180ºC for 15 minutes (this step is optional, if you want the carnitas to be extra crispy before serving).
5. Serve in lettuce boats with chopped onion and cilantro.