Whole30 Slow Cooker Pork Carnitas Recipes

KETO PORK CARNITAS

Steps:

• This is the slow cooker pork carnitas version. For an Instant Pot, see above.
• First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
• Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
• Once pork is tender, discard all but ½ cup of the liquid. Shred pork with two forks. Discard bone(s).
• Optional but highly recommended: preheat oven to broil. Add shredded pork and about ½ cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
• Remove from oven and serve.

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

WHOLE30 PULLED PORK

Steps:

• Clean off 'silver skin' from pork tenderloin. (This is optional, but recommended to keep it lean)
• In a bowl, whisk together olive oil + spices. Marinate pork in olive oil + spices overnight if possible in a ziploc bag, otherwise place tenderloins in crockpot and cover with oil/spice marinade. Make sure all areas of the pork have some marinade on them.
• Pour chicken stock on top of marinated tenderloins.
• Cook on low for 6-8 hours in the crockpot or high for 4-6 hours.
• When finished cooking, use tongs or a fork to pull the tenderloins apart (it will fall apart!). Allow the juices to soak into the pulled pork.
• Toss with your favorite barbecue sauce + enjoy!
• Clean off 'silver skin' from pork tenderloin. (This is optional, but recommended to keep it lean). Cut pork tenderloin into 5-6 inch sections. You can leave the tenderloins whole, but it will take longer to come to pressure.
• In a bowl, whisk together olive oil + spices. Marinate pork in olive oil + spices overnight if possible in a ziploc bag, otherwise place tenderloins in instant pot and cover with oil/spice marinade. Make sure all areas of the pork have some marinade on them.
• Pour chicken stock on top of marinated tenderloins. **Important Note** Add an extra cup of chicken stock or water. The instant pot requires more liquid.
• Set instant pot to Sealing, Pressure Cook for 18 minutes. When instant pot is done, allow the pressure to naturally release for at least 15 minutes, then quick release.
• When finished cooking, use tongs or a fork to pull the tenderloins apart (it will fall apart!). Allow the juices to soak into the pulled pork.
• Toss with your favorite barbecue sauce + enjoy!

PALEO INSTANT POT CARNITAS (WHOLE30, GLUTEN-FREE)

Steps:

• Cut the pork shoulder up into chunks (about 2″x2″) and add to instant pot
• In a small bowl, combine the dried seasonings
• Add seasonings, oil, minced garlic, onion, broth, and lime juice to the instant pot over the pork
• Using your hands, mix ingredients together to evenly coat pork
• Close the lid, set to seal, and set to manual high pressure for 45 minutes
• After time is done, set to quick release, and open lid
• Pork should easily shred, if not, close and set to 15 more minutes
• Shred pork, set instant pot to sauté mode
• Excess liquid will first steam off, then pork will begin crisping
• Cook on sauté for 10-15 minutes, until pork as as crisp as you prefer

ORANGE AND CUMIN PORK CARNITAS FROM THE WHOLE30 FRIENDS & FAMILY

Steps:

• PREHEAT the oven to 350°F.
• MAKE THE CARNITAS: In a Dutch oven or large ovenproof pot, combine the orange juice, lime juice,cumin, paprika, coriander, garlic, and salt. Add the pork and stir to combine. Bake,covered, until very tender, about 2½ hours.
• USING a slotted spoon, transfer the pork to a cutting board. Use two forks to shred the pork into small pieces and return it to the pot. Simmer uncovered, over medium-low heat, until almost all of the liquid is gone, about 20 minutes.
• MAKE THE TORTILLAS: Meanwhile, thinly slice the celery roots with a mandoline on the ⅛-inch setting or with a sharp knife. Choose the 18 largest slices for tortillas. (Store any leftover slices in an airtight container in the refrigerator for another use.)
• HEAT a grill pan over medium heat. Cook, turning occasionally, until grill marks form and the tortillas are tender and pliable, about 5 minutes. (You may need to press gently on the tortillas with a spatula.)
• TO serve, spoon about 1 tablespoon of the meat into each tortilla. Top with guacamole, salsa, and Sriracha, if desired.Tip: This recipe makes about 4 cups of carnitas, so you will have leftovers. Store the meat in an airtight container in the refrigerator for up to 3 days.

CROCKPOT CARNITAS FROM PORK TENDERLOIN (PALEO, WHOLE30, LOW CARB, KETO)

Steps:

• Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
• Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
• Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.

SLOW COOKER GREEN CHILE PORK CARNITAS

Steps:

• Slice and dice up your onion, peppers and garlic.
• Place your onions into the bottom of a slow cooker.
• Place your pork roast over the onions and sprinkle with the salt, pepper and cumin. Rub the spices around the pork to coat. Pour the oil over the top.
• Add the peppers, garlic and chicken broth. Cover and let it cook on low for 8-10 hours, until it shreds easily with a fork. Use two forks to shred the meat and remove from the slow-cooker.
• Top with fresh cilantro and lime. Serve and enjoy!

WHOLE30 SLOW COOKER PORK CARNITAS

Steps:

• Rinse and pat dry the pork shoulder
• Combine the chili powder, ground cumin, salt, and pepper then sprinkle all over the pork. Gently pat the dry rub on to the meat so it sticks. Place the pork shoulder into the slow cooker
• Drizzle the olive oil on top and add the onion and jalepeno
• Squeeze the juice from two limes over the top and cook on low for 4-6 hours. The thicker the roast, the more time it will take to cook
• After the meat is fully cooked, shred it with two forks, removing any large chunks of fat that remain. Mix the the pulled pork with all the juices in the slow cooker. If desired, spread the pork on a baking sheet and broil for five minutes for crispy shreds of pork
• Serve with cilantro and diced avocados