Slow Cooker Pork Carnitas

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A couple of weeks ago I was shopping at ALDI, as I’m wont to do, when I ran across a half price clearance boneless pork butt roast. But not just any pork roast — this was a gigantic (over 8 lb) monster pork roast, marked down to just $.90/lb! For $7.42, it simply had to come home with me. But then I had the question of: What do you make with a giant 8 lb pork roast, anyway?

big-pork-roast

Slow Cooker Pork Carnitas, that’s what! Good thing I invested in a 7 quart crock pot a while back, because it comes in very handy for things like… 8 pound roasts. And big batches of Slow Cooker Pork Carnitas come in very handy for things like… leftovers. (But the yummy kind that everyone actually wants to eat.)

Slow Cooker Pork Carnitas

Ingredients

One 7-9 lb boneless pork butt roast
2 Vidalia onions, cut into chunks
Kosher salt, to taste
Black pepper, to taste
4 Tbsp olive oil
Juice from 2-4 small limes (I used key limes; if you’re using regular limes 2 will probably do)
2 tsp cumin
1 Tbsp paprika
1 Tbsp chili powder
1 tsp cayenne pepper
1 tsp cinnamon
2 tsp oregano
2 bay leaves
4 Tbsp minced garlic
1 can mild diced green chiles
Fixings of choice: Tortillas, guacamole, cilantro, cheese, sour cream, avocado slices, lime wedges, jalapeños…

Directions

peppered-pork-roast

Add the onions to the bottom of your slow cooker crock, then place the pork roast on top. Season generously with Kosher salt and pepper.

seasonings

In separate bowl, combine olive oil, lime juice (reserve halves), and all spices except garlic and bay leaves. Stir well, then pour over roast.

ready-to-cook

Add diced green chiles, garlic, bay leaves, and reserved squeezed lime halves. Cook on low for 8-10 hours.

pan-of-carnitas

Remove pork from slow cooker and shred into metal roasting pan, discarding any large pieces of fat, the bay leaves, and the lime halves. (You can add in the onions, or discard to keep the end dish lower carb — I left them in mine.) Cook your pan of shredded carnitas at 450 degrees for 10 minutes to help brown them up and get some of the crispy bits on top. (Broil, if you like them even crispier!)

pork-carnitas-4

Serve with fixings of your choice!

In and of themselves…

cheese-taco-shell-carnitas-3

Slow Cooker Pork Carnitas are gluten free, dairy free, and low carb. Low carb ScratchupsDad, who is not dairy free, has been enjoying his in lettuce wraps or in Cheese Taco Shells. Dairy free Junior High Guy eats his carnitas on corn tortillas with guacamole and jarred jalapeño slices, while Mr. 7 prefers his carnitas on flour tortillas with cheese, guac, and sour cream, and was pleased that they’re not too spicy. This recipe is highly adaptable to whatever you want to use your carnitas in, and keeps and reheats well for days of yummy leftovers! The combination of spices here is flavorful without really being spicy, so don’t worry about the cayenne — it adds more flavor than heat when we’re talking about over 8 lbs of pork roast.

pork-carnitas

If you don’t have a gigantic 8 lb pork roast handy, or if you have a smaller slow cooker, just grab a smaller roast and reduce the seasonings to match — although you might check to see if it shreds easily at closer to 8 hours than 10.

Want more affordable and easy recipes?

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5.0 from 2 reviews
Slow Cooker Pork Carnitas
 
Author:
Recipe type: dinner
Ingredients
  • One 7-9 lb boneless pork butt roast
  • 2 Vidalia onions, cut into chunks
  • Kosher salt, to taste
  • Black pepper, to taste
  • 4 Tbsp olive oil
  • Juice from 4 small limes (I used key limes)
  • 2 tsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 2 tsp oregano
  • 2 bay leaves
  • 4 Tbsp minced garlic
  • 1 can mild diced green chiles
  • Fixings of choice: Tortillas, guacamole, cilantro, cheese, sour cream, avocado slices, lime wedges, jalapeños...
Directions
  1. Add the onions to the bottom of your slow cooker crock, then place the pork roast on top.
  2. Season generously with Kosher salt and pepper.
  3. In separate bowl, combine olive oil, lime juice (reserve halves), and all spices except garlic and bay leaves.
  4. Stir well, then pour over roast.
  5. Add diced green chiles, garlic, bay leaves, and reserved squeezed lime halves.
  6. Cook on low for 8-10 hours.
  7. Remove pork from slow cooker and shred into metal roasting pan, discarding any large pieces of fat, the bay leaves, and the lime halves. (You can add in the onions, or discard to keep the end dish lower carb -- I left them in mine.)
  8. Cook your pan of shredded carnitas at 450 degrees for 10 minutes to help brown them up and get some of the crispy bits on top. (Broil, if you like them even crispier!)
  9. Serve with fixings of your choice!

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Comments

  1. I just wanted to comment and say I made your carnitas recipe tonight and it was amazing! Honestly, as good as what we get at our local taqueria. I didn’t add the canned chiles, mostly just because I was in a hurry this morning and didn’t feel like digging through my pantry to find a can, and I didn’t miss them at all. I also crisped things up in a hot skillet on the stove instead of the oven (my pork roast was half the size of yours, so it fit fine). I think this would be spectacular with some quick pickled onions, and I plan to try that for next time. Hubby suggested we should make this “at least twice a month” from now on, haha. Thank you so much for a fantastic recipe!

  2. I also grabbed the 99 cent pork this weekend and made your recipe. It is amazing! Wonderful flavor.. love the cinnamon it gives it a slightly sweet flavor that balances the heat of the cayenne.
    I was going to try to freeze some.. but I think this may be leftovers that the family will eat throughout the week without complaints.
    Thank you Rachel!

Trackbacks

  1. […] Slow Cooker Pork Carnitas are gluten free and dairy free, depending on the fixings you serve them with. Try GF corn tortillas! […]

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