This pork carnitas recipe uses pork loin, instead of the usual pork shoulder, cutting down on fat and calories.
Healthier Slow Cooker Pork Carnitas
Recipe type: Main
Serves: 5-6
Ingredients
- 2.5 -3 lbs Pork Loin (this is a leaner cut than the usual pork shoulder)
- 4 c. Low Sodium Chicken Broth
- 1-2 c. Water
- 2 Bay Leaves
- 1 clove Garlic
- 2 tsp. Chili Powder
- 2 tsp. Ground Cumin
- 1 tsp. Dried Oregano
- 1 tsp. Black Pepper
- 1 tsp. Onion Powder
- ½ tsp. Sea Salt
Instructions
- Combine chili powder, cumin, oregano, black pepper, onion powder, and sea salt in a small bowl. Take the entire spice mixture and evenly rub onto the pork loin, making sure to coat all sides.
- Place the pork in a slow cooker. Add the garlic and bay leaves, then pour the chicken stock and water into the slow cooker making sure that the pork is covered.
- Cook on low for 7-8 hours. The pork should be soft enough to easily pierce with a fork.
- Remove the pork, place on a plate and let cool for about 5 minutes, then shred with a fork. The pork should easily fall apart.
- (Next steps are optional)
- In a large pan, heat ½ tbsp. olive or avocado oil.
- Place the shredded pork on the pan and pan fry over high heat until pork is partially crusty.
- Enjoy!
Notes
* When storing the pork carnitas leftovers, place pork into a container and add some of chicken stock reserves, from the slow cooker, to the pork to keep it moist and so it will not dry out when reheating. You should add enough to keep the pork moist, but it should not be swimming in the chicken stock.
Yazmin says
My boyfriend and I tried this recipe since we love slow cooking and we really enjoyed it! It’s yummy and easy to make. Definitely recommend this recipe.
Mayra says
When do I add the water?
lmk says
Hi Mayra, add the water at the same time as the chicken stock. I updated the recipe to reflect this. Sorry for the confusion!
amy says
I’m used to using stock in place of water ,is it ok to use all stock, for the stock and water measurement, could b salty but if u use low sodium i wld think ok huh?
lmk says
Hi Amy, this recipe calls for a mix of stock and water to keep the sodium and calories down. You could definitely use all stock but that would increase these both. Enjoy!
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Gladys says
Can you cook this on the high setting on your slow cooker? How long would it take if you did? It was delicious on the low but there are times on the weekends where I sleep in too late to have it on low for 7-8 hours. Thanks for the wonderful recipe!
lmk says
Hi Gladys, I have not tried cooking it on high. It could possibly end up a bit more dry but try it out and let us know how it turns out. Glad you enjoyed the recipe!
Frank McSorley says
Made these this week! Substituted OJ for water and added a small can of green Chile! So very good!