Go Back

Slow Cooker Carnitas

Angela from angelaskitchen.com
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Cuisine dairy free, freezer cockering, gfcf, gluten free, Mexican, oamc, pork, slow cooker
Servings 8 to 10


  • tablespoons ground cumin
  • 2 teaspoons salt or more to taste
  • ½ teaspoon gluten free chili powder
  • 3 pounds pork shoulder or pork butt roast
  • 10 cloves garlic
  • ½ cup orange juice fresh preferred-about 1 large orange
  • ¼ cup lime juice fresh preferd-about 1 large lime
  • ¼ cup gluten free beef broth


  • Combine the salt, cumin, and chili powder. Rub mixture all over roast.
  • Transfer roast to a 6 quart slow cooker. Add the garlic cloves. Pour juices and both over all.
  • Cover and cook on low for 8 to 10 hours, or until pork if tender enough to shred easily with a fork. Remove meat to a rimmed platter.
  • Using 2 forks, shred meat, discarding any extra fat. Return meat to slow cooker, stirring into juices.
  • If you prefer your carnitas to get crispy bits, spread the meat in a single thin layer on a rimmed baking sheet. Broil, keeping an eye on it so it does not burn, until the edges are crisping to your desired level.
  • To Freeze: Cool and package in a freezer-safe zip closure bag, removing as much air as possible. Seal and label before freezing.
  • To Serve: Thaw. Heat through. Serve in a gluten free wrap with your favorite taco, burrito or fajita toppings.