Slow Cooker Carnitas (AIP, Paleo & Whole30)
These slow cooker carnitas are an easy and delicious one-pot dish! This recipe is paleo, AIP, and whole30 friendly.
What are carnitas?
Carnitas is a Mexican dish that’s made with slow-cooked pork shoulder simmered with fresh citrus, herbs, and spices until it’s tender and falling apart. It is so delicious and so perfect for serving with tacos, burrito bowls, and more!
This version of carnitas is made in the slow cooker without any nightshade spices to make it AIP-friendly. It’s also paleo and whole30 compliant.
How to make carnitas
- Combine the coconut sugar, cilantro, oregano, salt and pepper (plus other seasonings if using) to create a dry rub. Rub the pork shoulder until evenly coated. Add to the bottom of a slow cooker.
- Squeeze the juice of orange and limes over the pork shoulder. Add the onion, garlic and bay leaves.
- Place the lid on the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, discard the bay leaves. Carefully shred the pork with two forks until fully shredded.
- If crispy carnitas are desired, set the oven to broil and add the pork to a baking sheet. Crisp under the broiler for 5 minutes or until crisped to liking.
Can you also make this recipe in the instant pot?
I love using the slow cooker for this recipe. However, you likely can also make this recipe in the instant pot by cooking it on high pressure at around 90 minutes.
What cut of pork do you use for carnitas?
The best cut to use for carnitas is pork shoulder!
How do you use these carnitas? What should you eat them with?
Carnitas are so great for adding to a variety of meals! Here are some ideas for how you can eat them…
- Burrito bowls. Here’s some inspiration… this recipe would be great with carnitas as well.
- Nachos. I love these plantain carnitas nachos.
- In a breakfast hash. This recipe would be great with carnitas instead of ground beef.
- Tacos. I like making these tacos topped with quick pickled onion.
The Ingredients For This Recipe
- Pork Shoulder
- Orange & lime
- Garlic, bay leaves, cilantro, salt, pepper, and oregano
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Slow Cooker Carnitas (AIP, Paleo & Whole 30)
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Ingredients
- 1 tbsp coconut sugar, omit for whole30
- 1 tbsp dried cilantro
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper, omit for AIP
- 3 lb pastured pork shoulder, excess fat trimmed
- 1 large orange, halved
- 2 limes, halved
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- Fresh cilantro for garnish
Instructions
- Combine the coconut sugar, cilantro, oregano, salt and pepper (plus other seasoning if using) to create a dry rub. Rub the pork shoulder until evenly coated. Add to the bottom of a slow cooker.
- Squeeze the juice of orange and limes over the pork shoulder. Add the onion, garlic and bay leaves.
- Place the lid on the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, discard the bay leaves. Carefully shred the pork with two forks until fully shredded.
- If crispy carnitas are desired, set the oven to broil and add the pork to a baking sheet. Crisp under the broiler for 5 minutes or until crisped to liking.
- Serve topped with cilantro and additional lime juice if desired.
Notes
I have made this twice and I adore it! Rhank ypu!!!! Wondering if you have anything similar I could do in slow cooker with pork chops? I have a bunch in the freezer, but I don’t like pork chops so I have been ignoring them
I don’t have any slow cooker pork chop recipes, but I love this one-pot pork chop recipe: https://unboundwellness.com/easy-one-pan-apple-pork-chops/
This is a family favorite – perfect every time and so flavorful! Thank you!
I recently became intolerant to pork. Do you think the recipe would work as written with chuck roast, or do I need to modify at all?
I love this recipe. I serve ot with the purple cole slow. Can’t find that recipe any more. Please bring it back
Really good and easy base for a ton of meals!
Thank you!!
You don’t add any liquid to the crockpot?
You do add the liquid from the oranges and limes, and the roast its self is very fatty so it creates its own liquid! You don’t need broth
Can this be made in the instapot? If so, what do you think the setting and cook time can be?
I like making it in the slow cooker, but you probably can make it in the instant pot by cooking it on high pressure at around 90 minutes.
I made this a long time ago & it was super yummy. I was just coming back to check the recipe & make it again, but the recipe I have printed out calls for 1/2 CUP BONE BROTH & I don’t see that listed here. I’m sure it needs it because all of your other crock pot recipes call for some sort of broth. I just wanted to point it out for new people, so they make it correctly, & it comes out as good as I know it is. This version also has the optional 1 Tbsp coconut sugar & mine doesn’t, but I might try adding that cause it sounds good too!
This recipe looks wonderful :). I have a 6 lb bone in pork butt – how long should I cook it in the crockpot? Also, I will be serving this to my MIL tomorrow, who can’t tolerate onions or garlic. Can I leave them out and/or sub something else (like carrots if it needs more moisture from vegetables, or bone broth)? I’m thinking after it’s been shredded, to separate her’s out and sprinkle it with horseradish then place it in the oven under the broiler for a few minutes, and sprinkle the rest of it with garlic powder and place that under the broiler. What do you think of that idea?
I think that’s a great idea! The recipe is for a 3 lb pork butt so I would recommend cutting it into 4 chunks and so it cooks faster and then do it the full 8 hours on low.