Slow-Cooker Pork Carnitas

These pork carnitas are bursting with flavor and are super easy to make. They are also Whole30 friendly! Feel free to switch up the spices or add more/less heat per your preference!

Course Dinner

Cuisine Mexican

Prep Time 5

Cook Time 8

Total Time 8 5

Servings people

Calories 278kcal

Author Mary Smith

Ingredients

2.5-3 lb pork loin roast or 4-5 lb pork shoulder with fat trimmed
1 tbsp cumin
1 tsp cayenne pepper
1 tsp chili powder
1 tsp onion powder
1.5 tsp sea salt
1 tsp black pepper
3 cloves garlic, minced
2 limes, juiced
1 orange, juiced
2 tbsp Frank's Red Hot, or other compliant hot sauce of choice
1 cup chicken broth, make sure to check labels for no sugar/additives if doing Whole30

Instructions

Add pork to Crock Pot. Mix all spices in a bowl until well-combined and rub all over the pork.
Add the lime juice, orange juice, and chicken broth to cover/surround the pork.
Cook on low for 8-10 hours, or high for 4-5 hours.
When there is 1 hour remaining, shred the pork using 2 forks to give it time to absorb all of the juices.
Remove shredded pork and move to a foil-lined baking sheet. Broil for 8-10 minutes, keeping a close eye on it to ensure it doesn't burn. Enjoy!

Instant Pot Instructions

Cut meat into large chunks (about 3-4 inches wide). Add all ingredients to Instant Pot and cook on manual high pressure for 30 mins, slow release for 15, then shred using two forks. Follow same instructions above for broiling!

Nutrition