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Slow Cooker Carnitas

 

Mexican style shredded pork cooked in the slow cooker makes an irresistible dinner treat.  Being mindful of the types of toppings used, you can still enjoy this dish and stay on track with healthy eating.

Slow Cooker Carnitas

Author/Source:

Abbi @ onceamonthmeals.com

Ingredients:

  • 3 pounds boneless shoulder pork roast
  • 3 teaspoons garlic, minced
  • 0.5 teaspoons salt
  • 0.5 teaspoons pepper
  • 1.5 cups cilantro, fresh, chopped
  • 1 cup salsa
  • 0.5 cups chicken broth
  • 0.5 cups tequila (or extra chicken broth)
  • 4 ounces canned diced green chiles

Directions:

Trim all excess fat from pork. Cut in half. Place in slow cooker. Top with garlic, salt and pepper. Add all remaining ingredients to slow cooker. Cover, cook on low for 6-8 hours.

Freezing Directions:

Remove pork, shred with a fork.  Divide cooked pork among gallon size freezer bags.  To serve.  Thaw and reheat.

Servings: 8

Nutritional Information:  Serving Size = 6 ounces (approx 3/4 cup). Calories – 467, Total Fat – 30.5 g, Total Carbohydrates – 3.6 g, Protein – 33.9 g.  Dietary Fiber:  0.  WW Plus Points: 11                                                

**conversion chart image provided by Erik Spiekermann

 

6 Responses to “Slow Cooker Carnitas”

  1. Julia says:

    This sounds fantastic. Our local Mexican restaurant serves this – and I love it – but I’ve been too intimidated to try making it at home. Until now, that is. Thanks for sharing!

  2. Casey says:

    I love the idea of adding the diced green chiles. It makes my mouth water thinking about the flavor it would give…definitely going to try this week!

  3. Jeanne says:

    this is so good that I am making this again……tried it last week and pork is on sale again so I just put it all in the crockpot.YUMMMMMM

  4. Lisa says:

    I just wanted to double-check on the 1.5 cups of cilantro. I use the herb often, but never anywhere near that much.
    I came across this site for the 1st time today and am finding so many recipes that I want to try.

    • Katie says:

      It does seem like a lot but this recipe serves 8 people. Personally I love cilantro so much that I can’t have too much but if you prefer to do half and then top the finished dish with the other portion if it needs it, you are more than welcome. Welcome and I hope you enjoy!

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