This Pork Carne Asada is a succulent and juicy keto-friendly recipe that is so flavorful due to our special marinade.
If you've never tried your hand at making homemade versions of your favorite Mexican restaurant dishes, there's no time like the present.
Do you love making filling Mexican inspired keto dinner recipes? You might like our recipes for keto enchiladas and keto taco casserole too.
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Why you'll love this recipe
Traditional carne asada is typically made with a flank or skirt steak, sliced thin after cooking but we've decided to use a pork shoulder cut into steaks.
Pork steaks are marinated in a Latin American-style combination of oil, vinegar, and citrus juices along with a mixture of Mexican spices. This simple marinade gives the meat, a bold flavor.
The phrase "carne asada" translated from Spanish means "grilled meat", and this recipe is best cooked on a grill.
The high heat of a grill is ideal for getting a perfectly seared crust while cooking the meat throughout to reveal a juicy, tender center upon slicing.
If you don't have a grill you can also make in a cast iron skillet or other heavy skillet.
I recommend marinating your steak or pork shoulder for at least 3-4 hours for optimal flavor.
Step by step instructions
- Prepare your pork by cutting it into steaks. I like to cut mine into a thickness of one-inch or so. Place the cut steaks into a large or gallon-sized zip lock bag.
- Next, make the marinade. Whisk the oil, vinegar, and juices along with garlic and Mexican spices in a small bowl. Pour the marinade over the meat in the zip lock bag, then press as much air out as you can before sealing the bag.
- Massage the bag to coat the steak or pork steaks on all sides with the marinade. Place the bag in your fridge and allow it to rest as long as overnight before cooking.
- After your steaks have marinated, it's time to fire up the grill. Heat your grill to medium-high heat for best results.
- All it takes is 8 minutes of cooking on each side, but you may need to add time depending on the thickness of your steaks.
- Pork should reach an internal temperature of at least 160° F before consuming, so be sure to use a meat thermometer to check for doneness.
When finished cooking, remove from the grill and place it on a cutting board to rest before slicing.
I recommend letting it rest for about 10 minutes to allow the juices to settle and redistribute throughout the meat.
Serving suggestions
For the best pork carne asada, consider serving it with grilled fajita veggies like sliced green bell pepper or poblano pepper, onion, and mushrooms.
Make tacos topped with sour cream, chopped cilantro, jalapenos, shredded cheese and our easy 4 ingredient guacamole recipe. Use our Keto Tortillas to make them low carb.
You can also serve it over steamed cauliflower rice to keep it keto-friendly.
Other low carb Mexican meal staples like tomato salsa, cheese or keto queso, and sour cream make great accompaniments.
A lime wedge on the side is the perfect way to top off your meal with a squeeze of bright citrus flavor.
Serve with a batch of keto cornbread to give your pork asada meal a bit of Southwestern flair.
You can use any leftovers to switch up the proteins in keto chili.
Storage instructions
Fridge: Store in a airtight container for 3 to 4 days.
Freezer: Can be frozen for up to 3 months before loss of quality. Use a ziplock bag and store in portion sizes for optimal grab and go use.
Reheat: On stove top over medium low heat. Add a little of water or broth so pork does not dry out. You can also microwave.
Looking for more flavorful keto dinners? Try my Keto Pork Chops next.
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📖 Recipe
Carne Asada
Ingredients
- 2 lbs of Pork Shoulder cut into 1-inch thick steaks.
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 2 large limes juiced
- ½ cup orange juice
- 3 garlic cloves minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- Add the steaks to a large zip lock bag.
- In a small bowl, whisk the remaining ingredients together to make the marinade.
- Add the marinade to the zip lock bag. Press most of the air out and zip the bag closed. Massage the bag to coat both sides of the steaks. Marinate in the refrigerator for 3-4 hours, or overnight.
- When you are ready to make your carne asada, heat your grill on medium-high heat. Add the steaks and cook for approximately 8 minutes on each side. Thicker pieces may take longer to cook. Aim for an internal temperature of 160° F.
- Remove to a cutting board, cover and let it rest for 10 minutes before slicing.
- Using a sharp knife, slice the steaks at an angle against the grain.
- Serve hot.
Notes
- Pork Carne asada is best cooked on a grill but if you don't have a grill you can cook it in a cast iron skillet or a heavy frying pan.
- You can use this recipe with flank steak, or skirt steak. Internal cook temperature will be lower.
- You can marinate your meat in a bowl. Just make sure to cover it.
- Fridge: Store in a airtight container for 3 to 4 days.
- Freezer: Can be frozen for up to 3 months before loss of quality. Use a ziplock bag and store in portion sizes for optimal grab and go use.
- Reheat: On stove top over medium low heat. Add a little of water or broth so pork does not dry out. You can also microwave.
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