Slow Cooker Carnitas

Slow Cooker Carnitas | My Engineered Nutrition

This is one of my go-to dishes that I love making. Truthfully, I've made this for the past 4 weeks in a row but who is going to stop me?? There is nothing easier than putting a roast of some sort in your crock pot, turning it on low and walking away. Come back 10 hours later and you have the most tender meat with hardly even any effort. This can be eaten for lunch or dinner and saves so much time during the week when I'm prepping my meals for the following day. 

Slow Cooker Carnitas | My Engineered Nutrition

If you follow my blog regularly, I'm sure you have started noticing a theme. I don't like to spend a lot of time in the kitchen during the week. Between work, working out and social activities I am always busy. I need simple, efficient and delicious. This pork is SO tasty and SO tender it falls apart with hardly even touching it with a fork. 

Remember that Rosemary Pork Roast I made a while back? I'm using the same lean pork roast again in this recipe. This makes a good sized batch of shredded pork so that you can eat this for a few meals. The thing I love about this pork is that it is so versatile. Throw it on a salad for lunch, serve it up in some taco shells for dinner, warm it up and slather it in my Avocado Lime Dressing - really the possibilities are endless! 

Slow Cooker Carnitas | My Engineered Nutrition

Slow Cooker Carnitas

Prep Time: 10 minutes

Cook Time: 8-10 hours

Servings: 6 (1 serving = 4 oz)


  • 2 lb Pork Sirloin Tip Roast
  • 1 cup Chicken Stock
  • Mexican Spice Blend
    • 1 tsp paprika
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp oregano
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp sea salt


  1. Mix together spices in Mexican Spice Blend and set aside. Cut the pork roast into smaller pieces (I aim for 6 pieces or so). Toss the pork with the spice blend to even coat all sides of the meat. 
  2. Transfer the pork to a Crock Pot and slowly pour the chicken stock around the perimeter of the bowl. Try not to pour directly onto the meat - we don't want to rinse away the spices!
  3. Cook on low for 8-10 hours. Transfer pork to a cutting board or bowl and easily shred with a fork. You can save the liquid and heat up to serve poured over the pork. I like to save the liquid and use a little with the pork when I reheat the meat as the week goes on.

Eat on its own, over a salad, on a sandwich, in a taco...get creative!

Nutritional info (1 serving = 4 oz cooked pork carnitas)

140 Calories - 30 g Protein, 0 g Carbs, 2 g Fat

Posted on July 28, 2015 and filed under Recipes, Pork.