In my household, Mexican food is soul food and we cannot live without it! This Slow Cooker Pork Carnitas recipe is one of our favorite Mexican dishes. It is super easy to make and has many versatile applications. I often make a large batch and store it in the fridge to enjoy later in a salad, or lettuce wrap. My family also enjoys it in tacos or to top a delightful stack of nachos.
However you choose to use the keto carnitas, you will be glad you made it, and I bet it will soon become one of your favorites as well!
If you are lucky enough to have easy access to Mexican ingredients, grab them quickly, and I'll show you how to make delicious keto pork carnitas.
This Slow Cooker Pork Carnitas recipe is: Low Carb, Gluten Free and Paleo
Table of Contents
5 Reasons to Love This Recipe
I have made this keto slow cooker carnitas recipe countless times. I love it, because:
- It's incredibly tender with delicious Mexican flavors.
- It has so many versatile applications.
- The cut of pork is ridiculously inexpensive.
- It's great for meal prep.
- It's an easy set-and-forget recipe. Just 10-minute preparation.
Is Slow Cooker Pork Carnitas Low-Carb?
Yes, slow cooker pork carnitas is made from unprocessed low-carb ingredients, without added sugars. Each serving has only 6 g of net carbs. I've carefully selected the ingredients to ensure the dish is both low-carb and ultra-delicious.
Slow Cooker Pork Carnitas Ingredients List
You need the following ingredients to make this flavor-packed low-carb pork carnitas recipe:
For the Pork Carnitas
- 4.5 pounds boneless country pork ribs
- 2 jalapeno peppers, sliced
- 2 Anaheim chili peppers, sliced
- 2 cloves garlic
- 16-ounce jar Frontera tomatillo salsa
- 7-ounce can mild diced chilis
- 1 Spanish onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons chipotle powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- 1 box arugula
- 1 tomato, diced
- ½ cup feta, crumbled
- ½ red onion, pickled
- 2 tablespoons cilantro
For the Salad Dressing
- 3 tablespoons olive oil
- 1 tablespoon Chipotle Tabasco Sauce
- 1 pinch salt
- 1 tablespoon lime juice
Ingredient Substitutions
The ingredients listed above are the best for making hearty low-carb slow cooker carnitas. But if you're missing any of them, you can use these substitutes:
- Tomatillo salsa: I understand that tomatillo salsa can be hard to find. Use green tomato salsa, or salsa verde with green bell peppers for a similar tangy flavor if you can't find tomatillo salsa.
- Spanish onions: Swap them for white or yellow onions.
Additional Ingredients
I like to spruce up the keto pork carnitas recipe with a few flavor enhancers:
- Mexican oregano: I add a teaspoon of dried Mexican oregano to achieve authentic pork carnitas flavors.
- Orange zest: Grated orange zest or orange juice sprinkled over the pork before cooking adds a bright, fresh citrusy flavor.
- Chicken broth or beef broth: Add a cup of broth to the slow cooker for extra depth of flavor.
Note: These additional ingredients are optional and not part of the main recipe. Use them to spark up the recipe's flavors.
Cooking Tools
Slow cooker carnitas requires just a handful of simple cooking tools:
How To Make Slow Cooker Pork Carnitas: Complete Cooking Guide
Cooking Method
Slow-cooker dish
Preparation Steps
- Gather the ingredients and tools for this recipe.
- Peel and slice the onions.
- Wash and slice the jalapeno and Anaheim peppers.
- Dice the cilantro.
- Measure other ingredients.
- Make the chipotle lime salad dressing: Mix all the salad dressing ingredients in a bowl. If you want to emulsify with an immersion blender, that works too.
- Make the salad: Combine all the salad ingredients in a bowl and mix thoroughly.
Cooking Instructions
- Add the sliced onions and peppers to the slow cooker.
- Using a heavy-bottomed skillet large enough to fit the boneless country pork ribs, heat the olive oil until it shimmers in the pan.
- While the pan is heating, coat the pork with salt and pepper. If it looks scant, add more salt and pepper.
- Brown the pork on both sides and place on the peppers and onions. Deglaze the pan with ¼ cup water and pour over the pork.
- Pour the tomatillo salsa over the top of the pork. Add the chipotle powder and top with the small can of mild diced chilis.
- Cover the slow cooker, turn it on, and set the timer for 6 hours.
- After 6 hours, it should look and smell delicious.
- Remove the pork with tongs and place on a cutting board. Using two forks, shred the pork by pulling apart along the grain.
Make the Pork Carnitas Salad Bowl
- Add the arugula and a tablespoon of the chipotle lime salad dressing in individual bowls. Mix well.
- Add some of the shredded pork and your favorite toppings. Garnish with cilantro and a squeeze of lime.
Note: Use sliced black olives, mashed or sliced avocados, guacamole, sauteed bell peppers, or sauteed onions as toppings.
Step 1: Sear the seasoned pork shoulder in a hot cast iron skillet until browned on all sides.
Step 2: Place the seared boneless country pork ribs on top of the onions and peppers in the slow cooker.
Step 3: Sprinkle chipotle powder over the salsa-covered pork ribs.
Step 4: Pour the jar of Frontera tomatillo salsa and the can of mild diced chilis over the pork ribs in the slow cooker.
Step 5: Cover the slow cooker and cook on low for 6 hours or until the pork is tender and easily shredded.
Step 6: Once cooked, remove the pork from the slow cooker and shred with two forks. Serve with the cooking liquid for extra flavor.
💡 My Pro Tip
Use store-bought ingredients for this recipe. Can I make our own tomatillo salsa? Sure. Can I grind up chipotle peppers to make chili powder? Absolutely! But the store-bought versions are so good, why not save ourselves the effort?
My favorite tomatillo salsa brand is Frontera (no promotions or sponsorships, I just love the brand!) It has a beautiful smoky flavor, with a good spicy kick that is not overbearing. I add a small can of mild diced chilis to enhance the spiciness. It may sound like a lot of heat, but the small chili cans are usually pretty mild. They balance the flavor beautifully.
⏲️ Time-Saving Tips
- Store-bought ingredients: Buy pre-made tomatillo salsa and diced chilis to shorten prep time.
- Make a double batch: Cook a double batch of the pork carnitas recipe and store it in the fridge for convenient use in different recipes.
What To Serve With Slow-Cooker Pork Carnitas?
Pork carnitas is a wonderfully versatile low-carb meal that pairs well with different sides. It is also great when added to salads, wraps, and other recipes. Here are some of my favorite ways of enjoying this Mexican dish:
- Southwestern Power Bowl: The salad bowl and slow-cooked pork carnitas are the ultimate Mexican flavor combination.
- Fajita Nachos: Add the slow cooker pork carnitas to a stack of fajita nachos for an amazing taste. Excellent for gatherings and parties.
- Guacamole: Enjoy the juicy perfection of the pork carnitas with fresh guacamole on the side.
- Low-carb Fajitas: Pair the slow-cooker pork carnitas with flavorful low-carb fajitas for a keto-friendly dinner. The flavorful spices in the fajita absolutely shine.
- Pulled Pork Tacos: This is my family's favorite Mexican dish. Use the slow-cooker pulled pork as the primary ingredient of the low-carb tacos.
Storage and Reheating Instructions
Storage Tip
Store your leftover carnitas in an airtight container in the fridge for 3-4 days.
Freezing Tip
Portion the leftover pork carnitas into smaller batches, then freeze in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge and reheat, according to the instructions below.
Reheating
- Slow cooker: This is a fantastic hands-off reheating approach. Add the pork carnitas to the slow cooker with some water or broth to maintain juiciness, then cover and heat over low heat for 1-2 hours.
- Stovetop: Add the pork carnitas to a non-stick pan. Add a splash of water to prevent it sticking, then cover and cook over medium heat until warmed through. Stir occasionally to ensure even heating.
- Microwave: Place a serving of pork carnitas on a microwave-safe dish, then cover it with a damp paper towel to prevent the meat from drying out. Microwave in high setting at 30-second intervals until heated through.
- Oven: This is perfect for reheating large batches of pork carnitas. Place the pork carnitas on a baking dish and cover it with foil to prevent it from drying out. Put it into the oven and reheat for 20-30 minutes at 350°F (175°C).
Conclusion
My Slow Cooker Pork Carnitas recipe yields juicy, tender, savory fall-apart pork that can easily become a family favorite in any household. It is easy and quick to prepare, as it needs only 10 minutes work, before setting it in the cooker. Then just wait until it's ready to eat - perfect Mexican restaurant style flavors!
My favorite thing about the recipe is its versatility. It is a perfect low-carb ingredient for different salad recipes, tacos, and nachos. For this reason, I cook a large batch and store it in portions for future meals.
Did you try the recipe? How did it turn out? Share your thoughts and cooking experience in the comments below. You can also find us on Facebook or Instagram.
More Delicious Pork Recipes
Need more ideas for creating delicious pork flavors? Check out these recipes:
FAQs
Yes, traditional slow cooker pork carnitas is keto, when prepared with low-carb ingredients and no added sugars.
Pork carnitas is seasoned with flavorful spices before slow-cooking until tender. On the other hand, pulled pork is slow-cooked until fall-apart tender, then shredded before seasoning.
Overcooked slow cooker pork carnitas can become overly mushy, or too dry. Follow the cooking time guidelines of the recipe to the letter to avoid overcooking. Use a fork to check for doneness, if it is tender and easy to shred, remove it from the heat to prevent overcooking.
The recommended cooking time for pork carnitas is 6-8 hours on low heat, or 3-4 hours on high heat.
Slow Cooker Pork Carnitas 🌮
Ingredients
Slow Cooker Pork Carnitas Ingredients List
For the Pork Carnitas
- 4.5 pounds boneless country pork ribs
- 2 jalapeno peppers sliced
- 2 Anaheim chili peppers sliced
- 2 cloves garlic
- 16- ounce jar Frontera tomatillo salsa
- 7- ounce can mild diced chilis
- 1 Spanish onion sliced
- 3 tablespoons olive oil
- 2 tablespoons chipotle powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- 1 box arugula
- 1 tomato diced
- ½ cup feta crumbled
- ½ red onion pickled
- 2 tablespoons cilantro
For the Salad Dressing
- 3 tablespoons olive oil
- 1 tablespoon Chipotle Tabasco Sauce
- 1 pinch salt
- 1 tablespoon lime juice
Instructions
Preparation Steps
- Gather the ingredients and tools for this recipe.
- Peel and slice the onions.
- Wash and slice the jalapeno and Anaheim peppers.
- Dice the cilantro.
- Measure other ingredients.
- Make the chipotle lime salad dressing: Mix all the salad dressing ingredients in a bowl. If you want to emulsify with an immersion blender, that works too.
- Make the salad: Combine all the salad ingredients in a bowl and mix thoroughly.
Cooking Instructions
- Add the sliced onions and peppers to the slow cooker.
- Using a heavy-bottomed skillet large enough to fit the boneless country pork ribs, heat the olive oil until it shimmers in the pan.
- While the pan is heating, coat the pork with salt and pepper. If it looks scant, add more salt and pepper.
- Brown the pork on both sides and place on the peppers and onions. Deglaze the pan with ¼ cup water and pour over the pork.
- Pour the tomatillo salsa over the top of the pork. Add the chipotle powder and top with the small can of mild diced chilis.
- Cover the slow cooker, turn it on, and set the timer for 6 hours.
- After 6 hours, it should look and smell delicious.
- Remove the pork with tongs and place on a cutting board. Using two forks, shred the pork by pulling apart along the grain.
- Make the Pork Carnitas Salad Bowl
- Add the arugula and a tablespoon of the chipotle lime salad dressing in individual bowls. Mix well.
- Add some of the shredded pork and your favorite toppings. Garnish with cilantro and a squeeze of lime.
- Note: Use sliced black olives, mashed or sliced avocados, guacamole, sauteed bell peppers, or sauteed onions as toppings.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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