Get ready to fall in love with the most tender, flavorful, and effortless carnitas you’ve ever made! This slow cooker recipe transforms a simple pork shoulder into incredibly juicy, fall-apart tender meat, infused with a rich, smoky blend of spices and chiles. It’s the ultimate set-it-and-forget-it meal. Serve this versatile pork in classic tacos with sour cream and avocado, or pile it high on a bed of greens for a delicious and satisfying keto-friendly taco salad. Your kitchen is about to smell amazing!
Ingredients
• 3 tablespoons / 45 ml olive oil, divided
• 2 lbs / 900 g boneless pork shoulder, cut into 2-inch cubes
• 1 medium onion, chopped
• 2 cups / 480 ml picante sauce
• 1 cup / 240 ml chicken broth
• 1 chipotle chile in adobo sauce, chopped
• 1 teaspoon / 3 g dried minced garlic
• 2 teaspoons / 6 g ground cumin
• ½ teaspoon / 3 g salt
• ½ cup / 20 g minced fresh cilantro, for garnish
• 1 avocado, sliced, for serving
• 1 cup / 240 g full-fat sour cream, for serving
Instructions
1. Prepare the slow cooker by rubbing the sides and bottom of the stoneware with 1 tablespoon of olive oil.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the pork cubes and sear until browned on all sides, about 4 to 6 minutes. Transfer the browned pork to the prepared slow cooker.
3. To the slow cooker, add the chopped onion, picante sauce, chicken broth, chipotle chile, minced garlic, ground cumin, and salt. Stir gently to combine.
4. Cover and cook on the LOW setting for 7 to 9 hours, or until the pork is fall-apart tender.
5. Once cooked, use two forks to shred the pork directly in the slow cooker, allowing it to soak up the delicious juices.
6. Serve the carnitas warm, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream.
Nutritional Information
• PER SERVING: 373 Calories
• 28g Fat (68%)
• 5g Net Carbs (5%)
• 23g Protein (25%)
Pro Tips
• For extra crispy carnitas, spread the shredded pork on a baking sheet after cooking and broil for 3-5 minutes until the edges are browned and crisp.
• Don’t overcrowd the pan when browning the pork. Work in batches if necessary to ensure each piece gets a deep, flavorful sear.
• Freeze leftover chipotle chiles in adobo sauce individually on a tray before transferring them to a freezer bag. This makes it easy to grab just one for your next recipe.
FAQ
Q: What cut of pork is best for this slow cooker carnitas recipe
A: This recipe calls for boneless pork shoulder. It’s the ideal cut because it becomes incredibly juicy and fall-apart tender after hours in the slow cooker.
Q: How do I make carnitas crispy
A: For extra crispy carnitas, spread the shredded, cooked pork on a baking sheet and broil it for 3-5 minutes. This will make the edges wonderfully browned and crisp.
Q: Is this carnitas recipe keto friendly
A: Yes, this recipe is keto-friendly, containing only 5g of net carbs per serving. To keep the meal low-carb, serve the carnitas in a taco salad instead of tortillas.
Q: How long should I cook pork for carnitas in a slow cooker
A: You should cook the pork on the LOW setting for 7 to 9 hours. The carnitas are ready when the meat is tender enough to be easily shredded with two forks.
