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Keto Dinner

Ronaldo's Beef Carnitas

If you’re after a set-it-and-forget-it dinner that rewards you with incredibly tender meat, this keto beef carnitas is a game-changer. I love how the slow-roasting coaxes the chuck roast into fall-apart perfection, infused with smoky chili and cumin. It’s a staple in my weekly rotation because it’s simple, satisfying, and fits perfectly into a low-carb lifestyle.

15 min Prep time 210 min Cook time 225 min Total time 6 Servings 350 Calories
Ronaldo's Beef Carnitas

Ingredients

  • pounds chuck roast
  • (4 ounce) can green chile peppers, chopped
  • tablespoons chili powder
  • /2 teaspoon dried oregano
  • /2 teaspoon ground cumin
  • cloves garlic, minced
  • salt to taste

Instructions

  1. Step 1

    Start by preheating your oven to 300°F. Tear off a large sheet of heavy-duty aluminum foil, big enough to completely wrap the 4-pound chuck roast. Place the roast in the center. In a small bowl, stir together the canned green chiles, chili powder, oregano, cumin, minced garlic, and a generous pinch of salt. I use my hands to rub this spice paste evenly all over the meat – don’t miss any spots. Then, fold the foil up tightly around the roast, sealing the edges to create a snug packet. Set it in a roasting pan to catch any leaks. Slide it into the oven and let it bake for 3½ to 4 hours. You’ll know it’s ready when a fork effortlessly shreds the beef. Remove the pan and carefully open the foil, watching for steam. Use two forks to pull the meat apart into succulent strands, mixing it with the accumulated juices. Spoon a little extra liquid over the top before serving.

Chef's Tip

My little secret: let the meat rest in its foil wrap for 10 minutes after removing from the oven. This allows the fibers to relax and reabsorb juices, making each shred unbelievably moist and easy to pull.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a bit of oil for crispy edges. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Variation Tips

For a full keto meal, spoon carnitas over cilantro-lime cauliflower rice with a dollop of sour cream. Or tuck the meat into crisp lettuce cups with diced tomatoes and a squeeze of lime. Swap chuck roast with pork shoulder for traditional carnitas if preferred.

Frequently Asked Questions