SUPER EASY Slow Cooker Pulled Pork Carnitas
If you like tacos, we can be friends.
I love tacos. And I love quick-fix dinner solutions. So in my opinion, this recipe is pretty much perfect.
If you're hosting an end-of-summer gathering, or if you simply want to "wow" your husband/fiancé/hopefully-he'll-propose-soon-boyfriend/best friend/girlfriend/dog/whoever, follow this recipe for the perfect pulled pork carnitas. I promise you, it's better than restaurant pulled pork! It is absolutely delicious! Plus, it'll take you less time to prepare than it takes to blow-dry long hair; you'll love it!
Slow Cooker Pulled Pork Carnitas
Pork + Seasoning - What You'll Need
- 1 (2-ish lb.) boneless pork shoulder roast
- 1 cup chicken broth
- The juice of 1 small lime
- 1/2 tsp. Himalayan salt (or regular table salt, if you prefer)
- 1 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/4 tsp. oregano
- 1/4 tsp. coriander
- 1-2 tbsp. McCormick Original Taco Seasoning Mix with Natural spices (No MSG or artificial flavors)* I usually start with a tablespoon and add more after the meat has cooked until it is seasoned to my taste.
Place the pork into an empty slow cooker. Add the chicken broth. Add the juice of one small lime. Add all of the seasonings. Turn to "high" and let cook for 5-6 hours. When it's finished cooking, use two forks to shred the pork. This should be very easy, as the pork will be tender. Turn slow cooker to "warm" until ready to serve.
If you're serving pork carnitas tacos, or setting up a taco bar, consider getting the following items to complete your meal:
- Small, round, whole wheat or gluten-free tortillas
- Optional toppings: shredded red cabbage, diced tomatoes, cilantro, spinach, bell pepper, lime, and cojita cheese
Love it? Try the Pulled Pork Carnitas Salad
To get early access to the DELICIOUS Pulled Pork Carnitas Taco Salad recipe (plus a bonus recipe of my favorite Mango Pico de Gallo and Lime Cilantro vinaigrette) sign up to recieve Table to Soul emails! I'll be sharing the salad recipe this Thursday via email, and next week on the blog!