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Slow Cooker Carnitas - Lunch Version

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Slow Cooker Carnitas - Lunch Version

Abbi
The Cook
8 Servings
9 Ingredients
11 Comments

Our recipe for Mexican style shredded pork with chilies, salsa, and cilantro makes an easy slow cooker meal you'll be anxious to enjoy for lunch. Add on your favorite toppings for a stress-free homecooked meal you can savor at work too.

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8 Servings
9 Ingredients
11 Comments

Ingredients

  • 3 pounds Pork Roast
  • 3 teaspoons mince Garlic, Cloves
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ½ cups Tequila
  • 1 ½ cups chop Cilantro, Fresh
  • 1 cup Salsa, Medium
  • ½ cups Chicken Broth/Stock
  • 4 ounces Mild Green Chiles, Diced, Canned

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Trim all excess fat from pork and cut in half.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Trim all excess fat from pork and cut in half.
  2. Place in slow cooker and top with garlic, salt and pepper.
  3. Add all remaining ingredients to slow cooker.
  4. Cover, cook on low for 6-8 hours.
  5. Remove pork, shred with a fork.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 6 ounces
Amount Per Serving
Calories
333
Total Fat
14g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
109mg
Sodium
543mg
Total Carbohydrates
5g
Fiber
1g
Sugar
3g
Protein
37g
WW Freestyle
7

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, diet, traditional, dairy-free, nut-free, winter, fall, spring, summer, real-food, egg-free, gluten-free, gluten-free-dairy-free, low-carb, slow-cooker, keto-friendly, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, diet, traditional, dairy-free, nut-free, winter, fall, spring, summer, real-food, egg-free, gluten-free, gluten-free-dairy-free, low-carb, slow-cooker, keto-friendly, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12

11 Comments

Join the discussion

  1. 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!

    Reply

  2. 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!

    Reply

  3. 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

    Reply

  4. 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.

    Reply

    1. 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!

      Reply

  5. Would a pork tenderloin work well in this recipe? I have several tenderloins that need to be used. Thanks!

    Reply

    1. It would have an amazing flavor still but the tenderloin won’t shred as well to be carnitas. I think it would still be an enjoyable dish though! Let us know how it turns out.

      Reply