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Crockpot Pork Carnitas

Jenni Cole
These Crockpot pork carnitas turn simple pork shoulder into juicy, tender, flavor-packed pulled pork with almost zero effort. Seasoned with smoky spices, garlic, and fresh lime, then crisped under the broiler, this low carb carnitas recipe is perfect for tacos, bowls, salads, or meal prep. A healthy, high protein dinner that tastes like takeout but cooks itself in the slow cooker. It’s a Whole Lotta Yum!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Crockpot
Cuisine American
Servings 4

Ingredients
  

  • 4 pounds pork shoulder (bone-in)
  • 1 tablespoon Dried oregano
  • 1 tablespoon Ground cumin
  • 2 teaspoons Chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black pepper
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 tablespoons lime juice (fresh squeezed if possible)
  • 1 tablespoon monk fruit sweetener (optional)

Instructions
 

  • Pat pork shoulder dry. Rub with the seasonings, monk fruit sweetener, and minced garlic. Squeeze the lime juice over the pork.
  • Place in crockpot, fat side up. Pour chicken broth and lime juice around the pork.
  • Add 3–4 drops monk fruit or stevia to the broth for a hint of sweetness.
  • Cover and cook on low 8 hours or high 5–6 hours, until tender and shreddable.
  • Remove from crockpot, shred with two forks, and spread on a sheet pan.
  • Optional: Broil 3-5 minutes until edges are crispy.
  • Serve with lettuce wraps, cheese, or avocado (portion small to keep no carb).

Notes

• Broil after shredding for restaurant-style crispiness.
• Use lime juice and smoked paprika for that signature tangy flavor.
• Make extra for meal prep — leftovers freeze beautifully.
• Adjust spice level with more chili powder or cayenne.
• Great for tacos, bowls, or lettuce wraps.
Macros (per ⅛ batch): ~310 cal | 25g protein | 21g fat | <1 net carb
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