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Slow Cooker Pork Carnitas


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Rate this recipe 4.6/5 (18 Votes)


  • 1 tablespoon olive oilsee savings
  • 1 1 1/2 pound Smithfield Garlic & Herb boneless pork loin roastsee savings
  • 1 cup beef brothsee savings
  • Creamy Chimichurri Saucesee savings
  • 12 corn tortillas (warmed according to package directions)
  • shredded letuce
  • sour cream
  • Creamy Chimichurri Sauce
  • see savings
  • 1 cup fresh Italian parsley leaves and stems (can substitute cilantro)see savings
  • 1/4 cup fresh oregano leavessee savings
  • 3 garlic clovessee savings
  • 2 small shallots, peeled and quarteredsee savings
  • 1/3 cup fresh-squeezed lime juice (about 2 limes)
  • 1/4 cup water
  • 1/2 teaspoon crushed red pepper flakes (optional)


Cooking time 360mins
Adapted from


Step 1

1.Heat oil in a nonstick skillet over medium-high heat; add pork loin. Brown pork on all sides (about 11 minutes); deglaze pan with stock scraping any brown bits.
2.Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
3.Remove pork from cooking liquid. Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.
4.Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.

Creamy Chimichurri Sauce
1.Combine all ingredients and in a food processor or blender. Pulse 8 to 10 times or until finely chopped, stopping to scrape down sides as needed. Makes about 1-1/4 cups.


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