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 These Slow Cooker Pork Carnitas are a cinch to make and totally addictive! Top them with fresh jalapeño slaw for the ultimate easy, healthy meal!  

Get the Recipe: Slow Cooker Carnitas with Slaw

Prep: 20 minutes
Cook: 8 hours
Total: 8 hours 20 minutes
Yield: 4
Author: Annie Holmes
These Slow Cooker Pork Carnitas are a cinch to make! Top them with fresh jalapeño slaw for the ultimate easy, healthy meal!  
4.23 from 9 ratings
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Ingredients
 

For the Carnitas:

  • 5 pound Boneless Boston Butt
  • 1 1 ounce package ranch seasoning
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 4 whole garlic cloves
  • 4 sliced fresh jalapeños, seeded
  • 1 white onion, peeled and quartered
  • 2 cups beef or chicken broth
  • 1/4 cup sweetener, golden monkfruit if keto, brown sugar if not
  • 1 tablespoon Worcestershire sauce
  • 1 lime, juiced

For the Cilantro Lime Slaw:

  • 3 cups cabbage slaw mix
  • 2 tablespoons chopped cilantro
  • 1 fresh jalapeño, seeded and diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon ranch dressing
  • 1 teaspoon lime juice
  • salt and pepper to taste

Instructions
 

For the Slow Cooker Carnitas:

  • Spray the inside of your slow cooker with cooking spray. Place the pork, seasonings, garlic, jalapeno and onion in the slow cooker.
  • In a small bowl combine the broth, sauce, sweetener and lime juice. Whisk well and pour over the pork.
  • Let cook on low 8 hours.
  • After it has cooked for 8 hours, discard the vegetables and shred the meat with a fork, it should just fall apart. Do NOT discard the juice from the slow cooker.
  • Place the shreds of meat in a single layer on a baking sheet or casserole dish.
  • Turn your broiler on high and set the meat under your broiler. Let it broil for 2-3 minutes or until crisp. (WATCH CLOSELY!!!) Keep an eye on the meat, as every oven heats differently, yours may get crisp quicker than mine did.
  • When meat is crisp, spoon some of the juice from the slow cooker over the top (this is key, do not skip this step)

To make the Cilantro Lime Slaw:

  • Combine all of the ingredients, add salt and pepper to taste. Keep cool until ready to serve.

To assemble carnitas:

  • Heat a stack of corn tortillas or low carb tortillas if keto.
  • Place meat and slaw in tortilla and garnish with additional juice from the slow cooker, or lime juice.

Notes

This recipe can be made in the Instant Pot. Pressure cook the meat 15 minutes per pound and allow it to naturally release pressure for 10 minutes before proceeding.
 
Net carbs are 4.7 g per serving using Mission Street Taco Carb Balance tortillas
Serving: 2 tacos (calculated with Mission Street Taco Carb Balance Tortilla), Calories: 383kcal, Carbohydrates: 22.6g, Protein: 48g, Fat: 18.6g, Cholesterol: 135mg, Sodium: 1019mg, Fiber: 17.9g, Sugar: 1.1g
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