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easy keto pork birria recipe

Pork Birria - Dutch Oven or Slow Cooker

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5 from 1 review

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!

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x


Units Scale

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
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cumin
  • 1/8 tsp thyme
  • 1/8 tsp oregano
  • 1/8 tsp marjoram

For the Pork:

  • 2-3 lbs boneless pork butt, cut into 3-4 sections
  • 1 tbsp cooking oil
  • salt and pepper


  1. Preheat the oven to 325 degrees F. 
  2. 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.  
  3. While peppers are soaking, rinse and pat dry the pork with paper towels.  Season the chunks of pork well with salt and pepper.
  4. 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.
  5. 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. 
  6. 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.
  7. 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.
  8. Shred the pork using 2 forks and then stir the pork the sauce to combine. 


  • see post for slow cooker and pressure cooker instructions
  • Author: Cat
  • 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
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