Crispy Slow-Cooker Paleo Pork Carnitas

Ingredients

For the Pork Shoulder & Dry Rub:

• 4 lbs pasture-raised boneless pork shoulder (pork butt), cut into 3-inch chunks with fat cap intact
• 1.5 tbsp coarse Celtic sea salt and 1.5 tsp freshly cracked black pepper
• 1.5 tbsp ground cumin
• 1.5 tbsp dried Mexican oregano (crushed between fingers)
• 1 tbsp chili powder and 1 tsp smoked paprika
• 1 tsp ground coriander and 0.5 tsp ground cinnamon (traditional Mexican secret)

For the Slow-Cooker Citrus Aromatics:

• 1 large yellow onion, chopped into wedges
• 8 cloves fresh garlic, smashed and peeled
• 0.66 cup freshly squeezed orange juice (from 2 large oranges, plus spent orange halves placed in slow cooker)
• 0.33 cup freshly squeezed lime juice (from 2 limes)
• 2 dried bay leaves

For Serving & Garnishes:

• Crisp butter lettuce cups or grain-free cassava/almond flour tortillas
• Diced red onion, fresh cilantro leaves, sliced radishes & lime wedges
• Fresh guacamole or salsa verde

Step-by-Step Instructions

1. Trim & Season Pork: Cut pork shoulder into large 3-inch chunks, leaving the healthy natural fat layer on. In a small bowl, mix together Celtic sea salt, black pepper, cumin, oregano, chili powder, smoked paprika, coriander, and cinnamon. Rub the spice blend all over all sides of the pork pieces until thoroughly coated.
2. Layer in Slow Cooker: Place chopped yellow onion, smashed garlic cloves, and bay leaves in the bottom of a 6-quart slow cooker. Arrange the seasoned pork chunks on top. Pour freshly squeezed orange juice and lime juice around the pork. Tuck the spent orange peel halves on top of the meat.
3. Slow Cook to Tenderness: Cover with lid and cook on LOW for 8 hours (or on HIGH for 5 to 6 hours, or in an Instant Pot on HIGH MANUAL for 45 minutes with 15-minute natural pressure release) until the pork is extraordinarily tender and shreds effortlessly with a fork.
4. Shred Pork: Discard the bay leaves and orange halves. Transfer cooked pork pieces with tongs onto an extra-large rimmed baking sheet. Using two forks, pull pork into coarse bite-sized shreds.
5. Ladle Savory Cooking Juices: Spoon 0.5 to 0.75 cup of the concentrated, flavorful braising liquid and rendered pork fat from the slow cooker over the shredded meat on the baking sheet, tossing gently to ensure the meat is moist and glossy. Spread pork into an even single layer.
6. High-Heat Broil for Crispy Edges (Crisping Invariant): Preheat oven to HIGH BROIL. Place the baking sheet 6 inches beneath the broiler element. Broil for 5 to 6 minutes until the meat tips and edges become deeply browned, crispy, and crackling. Remove pan, toss pork with a splash more braising juice, and broil for an additional 2 to 3 minutes for maximum crispy-tender texture.
7. Assemble & Serve: Transfer sizzling crispy carnitas to a serving platter. Serve immediately wrapped in crisp butter lettuce cups or warm cassava tortillas, topped with diced red onions, fresh cilantro, lime wedges, and creamy homemade guacamole!

Nutritional Breakdown (Per Serving - approx. 6 oz Carnitas)

Chef's Paleo Nutritional Science

Pasture-raised pork shoulder is packed with bioavailable Vitamin B1 (thiamine), Vitamin B6, zinc, and selenium essential for ATP mitochondrial energy synthesis. Natural citrus acids tenderize connective collagen fibers into soothing gelatin during the long, low-temperature braise.

Frequently Asked Questions