This slow cooker pork carnitas recipe is awesome. There’s nothing easier than throwing everything into the slow cooker before you start your day for a super easy dinner!

We have a lot of lettuce tacos around here. I usually do ground or shredded beef or fajita-style chicken. Always a great meal, but this time I was in the mood for a different kind of taco, something more like you would get at Chipotle only using a lettuce leaf in place of the tortilla.

After perusing the meat in the freezer I settled on a huge pork shoulder roast and set to hunting for a recipe. I looked at a lot of recipes and finally, I put together my own. I can’t follow a recipe to save my life. I always have to change it up and customize it anyway.

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I like to use either ice burg or romaine lettuce to make a taco shell. These seem to hold up the best and are large enough to hold a substantial amount of filling. I skip the cheese since I’m dairy-free and add either homemade guacamole or fresh avocado slices, diced tomato, and salsa. I always have to have salsa!

If you’re allowing a few more carbohydrates and you need a good grain-free taco shell or chip, I can definitely recommend Siete Foods. Siete makes a fantastic grain-free hard taco shell that nearly tastes like the real deal. I also really like Late July’s grain-free tortilla chip. I think these taste just like a real corn chip, only better!

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Slow Cooker Pork Carnitas (GFDF, Keto, Whole30, Paleo)

This slow cooker pork carnitas recipe is a great way to set up a delicious and nutritious meal in a snap after a long day!

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Prep Time: 10 minutes

Cook Time: 9 hours

Total Time: 9 hours 10 minutes

Course: Mains

Cuisine: Mexican

Servings: 6 Servings

Calories: 312kcal

Author: Heather Cooan

Ingredients

• 3 lb boneless pork roast shoulder or butt, cut into bite-size strips
• 1/2 cup water
• 2 cloves garlic, minced or 2 tsp. garlic powder
• 1 cup chopped onion
• 1 tsp salt
• 1/2 tsp each: black pepper; cumin; oregano; lemon pepper
• 1/4 tsp cayenne

Instructions

• Combine ingredients in crockpot.
• Cook on high 1 hour, then low 8 hours.
• Remove pork with a slotted spoon.
• Pour liquid into a nonstick skillet and boil down to about 1/2 c.
• Add pork and saute until browned.
• Serve with all your favorite toppings - guacamole, salsa, sour cream, etc.

Nutrition

Calories: 312kcal | Carbohydrates: 3g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 501mg | Potassium: 895mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Tried this recipe?Let us know how it was!