Slow Cooker Pork Carnitas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 5-lb Pork Butt Roast (bone in if you can)
  • 1 T Himalayan Salt
  • 1 t Chili Powder
  • 1 t Oregano
  • 1 t Black Pepper
  • ½ t Cayenne Pepper (more if desired)
  • 1 t Cumin
  • 6 T. Crushed Garlic
  • 2 cups Salsa
  • 1 cup Chicken Stock
  • ½ cup Lemon Juice
  • ¼ cup Lime Juice
  1. Thaw and rinse the pork roast. Mix the spices together and rub over the pork. Place the rubbed pork in the bottom of your slow cooker.
  2. Spoon the garlic over the top of the pork roast in the slow cooker.
  3. Combine the salsa, chicken stock, lemon and lime juices, then pour over the pork.
  4. Set your slow cooker for 8-10 hours on low.
  5. When finished cooking, remove from slow cooker. Cut out the bone, and fat along the edges, then shred the meat, removing large chunks of tomatoes or any leftover fat as you go.
  6. Strain the juices left in the slow cooker to remove any large chunks, then place the shredded meat back into the slow cooker with the strained juices.
  7. Preheat the broiler in your oven. Place the shredded (and dunked) meat on a jelly roll pan and cook about 8 minutes, or until the edges of the meat start to brown.
  8. Serve with sides like beans, rice, tortillas, avacado, cilantro, sour cream, cheese, and even grilled onions and peppers.
Recipe by Fit Mom Journey at