Slow Cooker Carnitas

10 490 694
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 6
Slow Cooker Carnitas
Health Highlights


1 2/3 kg Pork shoulder, picnic cut (boneless, cut into 6 equal pieces)
2 tsp Salt
1 tsp Black pepper
1 tbsp Oregano, dried
1 tbsp Cumin
8 clove(s) Garlic (crushed)
1 medium White onion (quartered)
3 leaf Bay leaf
1 whole lime(s) Lime juice (fresh)
1 large Orange (juiced, save the spent halves)


In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.

Cover and cook on LOW for 8-10 hours, or until the meat pulls apart easily.

Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.

Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!


Nutrition Facts

Per Portion

Calories 694
Calories from fat 484
Calories from saturated fat 167
Total Fat 54 g
Saturated Fat 18.6 g
Trans Fat 0
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 23.9 g
Cholesterol 188 mg
Sodium 974 mg
Potassium 901 mg
Total Carbohydrate 8.2 g
Dietary Fiber 1.8 g
Sugars 4.0 g
Protein 45 g

Dietary servings

Per Portion

Fruit 0.3
Meat 2.9
Vegetables 0.2

Energy sources