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Slow Cooker Carnitas (AIP, Paleo & Whole 30)

Print Recipe
Servings 12 servings
Calories 190
Author Michelle

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

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 3.9g | Protein: 31.5g | Fat: 4.9g | Fiber: 0.8g