This Keto Pork Birria recipe is so easy to make and so delicious to eat! Slightly spicy, sweet, tangy, smoky, and savoury flavours all melded together. Make it either in a Dutch oven, pressure cooker or slow cooker, this easy keto dinner recipe is soon to become a family favourite!
Have you heard of Birria yet?
If not, it is spreading like wildfire across California, New Mexico, and Arizona.
Birria, by definition, is a stewed meat dish that originated back when the Spaniards arrived in Mexico. Originating using goat meat, Birria was developed to help eliminate some of the gaminess of the goat.
Today, birria is served using most often goat or beef. Since I can not see myself eating goat and did not have any beef in my freezer, I opted to try and see if using a boneless pork butt would turn out just as well.
Like my Keto Pork Satay Skewers with Peanut Dipping Sauce, Air Fryer Pulled Pork – , 3-Ingredient Italian Pepper Pulled Pork, Crispy Slow Cooker Pulled Pork and my Mexican Pulled Pork Carnitas, I like to use pork in my keto recipe since it is relatively inexpensive, has a very neutral flavour and can be frozen for last minute dinners!
Inspired by All Recipes Birria Tacos (which gets 5/5 star reviews), this Keto Pork Birria comes together quickly, tastes amazing, and is perfect to make on the weekend and have as leftovers during the week!
I opted to save some time and modified some of the ingredients to reduce the prep time of this keto pork birria recipe
- Pork- You will need approximately 2-3 lbs of pork shoulder. The pork shoulder is cut into 3-4 large sections.
- Guajillo chile peppers - These are a mild dried pepper that is found in most grocery stores. You will need to seed and stem the peppers before softening them.
- Cooking oil - You can use any type of cooking oil. The oil is used to brown the meat on the stovetop before placing it in the oven.
- Canned Tomatoes - The original recipe called for roasted tomatoes so to save time, I used a can of Fire-Roasted Diced Tomatoes
- Apple cider vinegar - Vinegar helps to bring out the flavour of the meat.
- Garlic - I used 2 cloves of garlic but feel free to add more!
- Spices - A combination of black pepper, cloves, cinnamon, cumin, thyme, oregano and marjoram are used to create the authentic "birria" flavour!
*See the recipe card for quantities.
This Dutch oven birria recipe is really easy to make! Once the peppers are softened, it only takes about 2 minutes to make the sauce and 5 minutes to brown the pork. And if you do not have a Dutch oven, this easy keto dinner recipe can also be converted to a "slow cooker birria pork" recipe!
Salt and pepper the pork before adding it to an oiled hot skillet. Cook for about 3-4 minutes a side until browned. Remove from heat.
Pour boiling water over the dried seeded peppers and let sit for 5 minutes. Remove the peppers from the water (reserve the water) and place the peppers and all remaining birria sauce ingredients into a high speed blender.
Process until smooth, adding 1-2 tablespoons of the reserved pepper water if the sauce is too thick.
Pour the sauce over the pork and add the pot cover. Cook for 1 hour at 325 degrees F. before removing the cover. Cook an additional 30 minutes to help thicken the sauce and brown the pork.
Remove from oven and let stand 5 minutes before shredding pork birria
Hint: Do not drain the water from the peppers as you will want to add 1-2 tablespoons of the flavoured water to thin the sauce.
This Dutch oven birria recipe (or slow cooker birria recipe!) can easily be modified depending on which ingredients you have on hand.
- Meat - instead of a pork butt, you can use pork tenderloin instead
- Spices - if you are missing some spices, don't worry about it! You eliminate of modifiy the spices (you can even use a little apple pie or pumpkin pie spice mix to simplify things!)
- Guajillo Peppers - if you can not find guajillo peppers, you can use Ancho Peppers, Pasilla Peppers, New Mexico Chiles, Cascabel Peppers or dried Chili Peppers
This Keto Pork Birria recipe is not only an easy keto dinner recipe but is also Whole30 and Paleo-approved!
How to Serve Pork Birria
- Tacos - dip the keto flour tortilla in the pork birria sauce and place it on a hot skillet. Add some cheese and the pork birria before folding the tortilla over and flipping it to cook the other side.
- Salad - Make a salad and add the pork birria on top
- Bowl - Place some cooked cauliflower rice in a bowl and top with pork birria, sliced avocadoes, banana peppers and cilantro
See this Keto Slow Cooker BBQ Chicken Recipe for another deliciously easy keto dinner recipe that uses chicken!
You will need a high-speed blender to combine the sauce ingredients as well as a large Dutch oven that has a lid. I actually use my Lodge cast-iron dish with the Lodge cast-iron skillet as a lid.
Store the keto pork birria in an airtight container in the fridge for up to 5 days. You can also freeze individual protions and freeze them for up to 1 month. To thaw the pork birria, simply place it on the counter for 4 hours or in the fridge overnight.
Pressure Cooker Pork Birria Recipe
To make the birria in your multicooker, add 1 cup of the leftover chile water to the sauce. Add the pork to the pot of the pressure cooker and cover the pork with the sauce. Turn the steam valve "seal". Select PRESSURE (HIGH) and set for 50 minutes. (It may take about 10 minutes for the appliance to come to pressure before cooking begins.) Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Slow Cooker Birria Pork Recipe
Follow the directions for making the sauce and cover the pork with the sauce in a slow cooker. Set the slow cooker on "HI" for 3-4 hours or on "LOW" for 4-6 hours. The pork birria is cooked and will shred easily when the internal temperature reaches 190-195 degrees F.
Is Birria spicy?
No. I would describe this keto pork birria recipe to be on the mild side. However, if you want to add some extra spice, go right ahead!
Can I use a different type of meat?
I have made this keto pork birria recipe with a pork butt, pork loin as well as a beef roast. All versions tasted equally delicious!
Is Birria the same as Barbacoa?
No. Barbacoa has more of a barbeque flavour.
What does the word "birria" mean in English?
The english definition is: a Mexican dish of stewed meat seasoned especially with chili peppers.
How do you make this into a Keto Birria Taco?
To make a keto Birria taco, simply take some of the sauce (preferrably the oily part of the sauce) and brush it on one side of a keto flour taco shell. Place the taco shell, sauce side down, in a skillet. Add some shredded cheese and diced onion followed by the birria meat. Cook for 3 minutes before flipping over half the taco shell and searing the other side until nice and golden brown.
For the Birria Sauce:
- 6 dried guajillo chile peppers, seeded
- 7-8 oz canned Fire-Roasted Diced Tomatoes
- 1 tbsp apple cider vinegar
- 2 cloves garlic
- 1 tsp black pepper
- ⅛ tsp ground cloves
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cumin
- ⅛ tsp thyme
- ⅛ tsp oregano
- ⅛ tsp marjoram
For the Pork:
- 2-3 lbs boneless pork butt, cut into 3-4 sections
- 1 tbsp cooking oil
- salt and pepper
- Preheat the oven to 325 degrees F.
- Boil 6 cups of water and pour the boiling water over the dried guajillo peppers. Let sit for 5-10 minutes or until peppers have softened.
- While peppers are soaking, rinse and pat dry the pork with paper towels. Season the chunks of pork well with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat. Add the pork and cook for 3-4 minutes or until starting to brown. Flip the pork and cook for 3-4 additional minutes. Remove pan from heat.
- Remove the peppers from the water (reserving the water) and place the softened peppers, tomatoes, vinegar, garlic, black pepper, cloves, cinnamon, cumin, thyme, marjoram, and oregano into a blender. Blend until smooth. Add approximately 2-3 tablespoons of the reserved pepper cooking water to thin the sauce. Blend again until smooth.
- Pour the sauce over the meat in the Dutch oven, turning to coat the pork to completely cover it in the sauce. Cover with a lid.
- Place the pork in the preheated oven for 1 hour. Remove the lid and bake, uncovered, until the sauce begins to thicken, about 30 minutes. Remove from the oven and allow to rest for 10 minutes.
- Shred the pork using 2 forks and then stir the pork the sauce to combine.
- see post for slow cooker and pressure cooker instructions
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Meals
- Method: Oven, Instant Pot, Pressure Cooker
- Cuisine: Mexican
- Diet: Gluten Free
- Serving Size: 1 serving (6 oz)
- Calories: 203
- Sugar: 1
- Fat: 10
- Carbohydrates: 3
- Fiber: 1
- Protein: 25
Keywords: keto, low carb, pressure cooker, slow cooker, easy dinner recipe, Whole30, Paleo