Try this slow cooked, tender low FODMAP pork carnitas for Taco Tuesday! The pork roast cooks with citrus and spices until easily shredded with a fork. Wrap it in corn tortillas, on top of rice bowls, or in carnitas nachos with melted cheese on top of tortilla chips. The options are endless.
Using the slow cooker to make pork carnitas is the single best way to make them! The pork roast cooks all day long while you do one of the million things on the to-do list. Trust me, your house will smell amazing!
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- How To Get Crispy Carnitas
- Ingredient Swaps
- Variations
- Ways To Serve Pork Carnitas
- Carnitas Taco Bar Ideas
- How Much Carnitas Per Person
- Storing and Reheating
- Low FODMAP Notes
- FAQs
- More Loveable Slow Cooker Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Slow Cooker Recipe
- Leftovers Freeze Great
- Gluten Free, Low FODMAP, and Dairy Free
What You'll Need
- Pork Roast - An inexpensive cut of pork, perfect for the crock pot. This piece of meat can also be called a boneless pork shoulder roast, Boston butt, or pork butt.,
- Fresh Orange Juice - Squeeze the orange juice right over the pork roast.
- Fresh Lime Juice - Another great citrus flavor!
- Spice Mix
- Dried Oregano - Adds the perfect earthy, bitter flavor.
- Ground Cumin - Classic flavor in Mexican dishes.
- Kosher Salt and Pepper - Salt and pepper is needed to flavor the pork.
- Freeze Dried Chives - Love this onion-flavored chives!
- Bay Leaves - Adds flavor and aromatics, just be sure to remove before shredding!
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Trim off any fat on pork roast if desired. Place the pork roast in a 6-quart slow cooker. Pour the orange juice and lime juice over the roast. This will give the spices something to stick to.
Step 2: In a small bowl, add the oregano, cumin, pepper, salt, and chives. Stir and sprinkle over the pork. Turn the pork to be sure each side of the pork roast gets the spice rub.
Step 3: Set the slow cooker to low heat setting, and cook for 8 to 10 hours or until the pork reaches 195 degrees F. It is done when it shreds easily and is fork-tender.
Step 4: Once the pork is done, remove and shred it with two forks on a cutting board. Serve.
Tips and Tricks
Greasy Carnitas? Two ways to fix it:
- Option One (Before Cooking): Trim large pieces of fat from the pork roast before cooking. Do not trim too much though, or the pork carnitas can dry out.
- Option Two (After Cooking): Make the carnitas a day ahead and refrigerate overnight. The next day, scoop off and discard the solidified fat before reheating and serving.
How To Get Crispy Carnitas
To get crispy edges, spread the shredded pork onto a sheet pan. Drizzle some of the slow cooker liquid over the meat to keep it flavorful and juicy. Place the pork under the broiler for a few minutes until the edges get crispy. Watch carefully because it can burn fast.
Do you have to broil the pork? Nope. But it adds so much flavor and texture that I highly recommend it.
Ingredient Swaps
- Italian Seasoning - swap out the dried oregano for a more complex flavor profile with Italian seasoning mix!
- Tangerines - No oranges, use fresh tangerine juice! I have done it before when the grocery store didn't have any good-looking oranges. Adds a great flavor!
Variations
Chicken Carnitas: Use boneless, skinless chicken breasts for a different protein option! The cooking time will be significantly less. Follow the instructions on how to cook chicken in the crock pot for directions. Add the seasonings before cooking.
Ways To Serve Pork Carnitas
Pork Tacos: Wrapped in corn tortillas or gluten free flour tortillas with sauteed colorful peppers, lactose-free sour cream, queso fresco, and fresh cilantro.
Carnitas Rice Bowls: On top of cilantro lime rice, in a carnitas bowl, add sauteed bell peppers, fresh corn salsa, queso fresco, restaurant-style salsa, lime crema, and fresh cilantro.
Pork Carnitas Quesadilla: Swap out the chicken in low FODMAP chicken quesadilla recipe and use shredded pork in a quesadilla. Add a scoop of low FODMAP guacamole. Such a tasty lunch option!
Taco Salads: Chop up the carnitas and add them to a bed of lettuce greens. Toss in some cheese, corn, black beans and Four Ingredient Mexican Ranch dressing.
Loaded Baked Potatoes: Swap out the seasoned ground beef in taco stuffed baked potatoes for shredded pork carnitas instead.
Carnitas Taco Bar Ideas
Skip the BBQ pulled pork and walking taco bars and make carnitas instead! It is a great way to feed a crowd. Teens love the homemade Chipotle-style vibe for graduation parties. Parents love that it is budget-friendly and easy to prep ahead. Make it into rice bowls and use the tried and true recipe for how to make cilantro lime rice for a crowd!
Plus, you get to decide what toppings you want, with no "extra charge" like ahem... Chipotle.
How Much Carnitas Per Person
Ah, the age-old question: how much food do I make to feed a crowd? To me, it is all about finding the average between the ravenous teen and the sweet little grandma because, spoiler alert, they are not eating the same amount.
I plan for about 5 to 6 ounces of cooked pork per person. But why cooked pork? Every pork butt has a different amount of fat, meat, and sometimes a bone, which makes it tricky to recommend an exact raw weight. It is much easier to estimate portions based on the finished shredded pork.
I also plan on leftovers because running out of food just is not an option at my house. Blame it on my mother, blame it on my catering job in college, but running out of the main protein is simply not part of my party plan.
What is part of my plan? Buying freezer-friendly containers ahead of time to store the leftovers for easy dinners later. Future me is always thrilled with that decision.
Storing and Reheating
Storing: Keep leftover shredded pork, with some leftover liquid from the slow cooker in an airtight container in the refrigerator for up to four days.
Reheating: Heat the leftovers in the microwave for 1-2 minutes, stirring halfway between cooking time. Or reheat in a 350 degree F oven until warm.
Freezing: Pork carnitas freeze beautifully! Place chilled leftovers in a freezer-friendly container or freezer bags and keep in the freezer for up to four months for best results. Defrost before reheating.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Pork Roast - Unseasoned pork roasts have no detected FODMAPs.
- Fresh Orange Juice - Safe at ⅓ of a glass or 72 grams per meal.
- Fresh Lime Juice - Safe at 1 tablespoon or 21 grams per meal.
- Spice Mix:
- Dried Oregano - Safe at 1 teaspoon or 3 grams per meal.
- Ground Cumin - Safe at 1 teaspoon or 3 grams per meal.
- Freeze Dried Chives - Freeze dried has not been tested, however fresh chives have been tested safe at 1 tablespoon or 4 grams per meal. I have not had any issues with freeze dried chives. Test for yourself, or use fresh, which have been tested.
- Bay Leaves - Safe at 1 leaf per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Pork shoulder or sometimes called pork butt, Boston butt, Boston shoulder, Boston butt roast, or shoulder roast. They are the same cut of meat, from the same general area on a pig.
Carnitas means "little meats" in Spanish. This Mexican dish originated in the state of Michoacan.
No, you do not have to. However, I strongly recommend it for the texture of the pork edges. Crispy carnitas edges are so good!
Yes, but the orange flavor will not be quite as strong as using fresh oranges squeezed directly into the slow cooker.
Drain the cooking liquid from the shredded meat. Place the pork carnitas into an airtight container and cool in the refrigerator. Place the cooking liquid in a separate container and refrigerate until cooled completely.
Once chilled, scoop off and discard the solidified fat from the top of the cooking liquid. Add a few spoonfuls of the cooking liquid back into the shredded pork to help keep it moist during freezing.
Freeze for up to 3 months for best results.
Defrost the carnitas in the refrigerator overnight. Then gently reheat the pork in a slow cooker over low heat with the reserved cooking liquid or a splash of water.
For extra flavor, add a fresh squeeze of orange or lime juice before serving. Stir occasionally until heated through.
What To Serve With Carnitas
This shredded pork is great for so many meal options! Add it to hard taco shells or a tortilla, with sauteed bell peppers, lactose-free sour cream, low FODMAP guac, and cheese. It is also great on a cilantro lime brown rice bowl! Add whatever toppings you love. I highly recommend fresh corn salsa and restaurant-style salsa or pico de gallo - just like Chipotle.
More Loveable Slow Cooker Recipes
- Slow Cooker Chicken Enchiladas - A delicious spin on chicken enchiladas with a homemade low FODMAP enchilada sauce.
- Low FODMAP Taco Soup - Everyone's favorite soup! All the flavors of beef tacos you love but in soup form.
- Low FODMAP Pulled Pork - Uses a homemade BBQ sauce without ketchup. Serve the pulled pork over a baked potato for a fun gluten free option.
- Chuck Roast Tacos - Juicy, tender beef shredded that is packed with flavor.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Pork Carnitas
Ingredients
- 3-4 pounds pork roast Boston butt, or pork shoulder (Note 1)
- ½ cup fresh squeezed orange juice
- 3 tablespoons fresh squeezed lime juice
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon freeze dried chives
- 2 whole bay leaves dried
Instructions
- Place the pork on the bottom of the 6-quart slow cooker. Add the orange juice and lime juice.
- Mix the oregano, cumin, pepper, salt, and chives in a bowl. Sprinkle combined spices over the meat. Turn the pork so all sides so the spices are distributed.
- Cover the slow cooker and cook on low heat for 8 to 10 hours or until meat reaches an internal temperature of 195-210 degrees F.
- Remove the pork from the slow cooker and place it on a baking sheet. Shred the meat with two forks into bite size pieces. Remove any fatty pieces and discard.
- Pour the remaining liquid in the slow cooker into a strainer. Make sure you put a bowl under the strainer to catch the liquid. Toss the spices, bay leaves and whatever else.
- To create crispy edges on the pork - which is optional but so good - turn on the broiler. Pour the remaining slow cooker liquid over the pork in the pan. Broil the pork-don't leave the oven- for a couple of minutes, or until you see some crispy edges. Take it out and toss the pork. Broil the pork again for a couple of minutes to give more edges a chance to crisp up. It is important to watch this step so the pork does not overcook. You want the pork to be tender with just a touch of crispy.
- Transfer the pork to a serving tray and reserve the liquid to store with any leftovers.
- Serve on corn tortillas with sauteed bell peppers, on rice bowls, in quesadillas or in nachos.
Sarah says
Where do you use the lime juice?
Venessa says
Hi Sarah, the lime juice goes into the slow cooker with the pork roast. I updated the recipe, thanks for letting me know.
-Venessa
Heather Uptegrove says
I made this ss directed & it’s is delicious! Browning it a little just highlights the flavor. I made it again last night & modified it just a little bit. I think it’s still low FODMAP. I added for a double batch 1-T dried cilantro & 2 t chipotle powder. So good either way. I found a low FODMAP recipe for cilantro lime slaw I think will accompany it well. Grabbed all the ingredients & will make it tonight for leftovers . 🤞 I’m freezing some for quick meals later too. Thank you for this wonderfully tasty dish.
Venessa Mandelkow says
Hi Heather! I love that you loved it. And with your changes, it doesn't raise any FODMAP flags, and if your gut wasn't bothered by it, WIN WIN! Also, that cilantro lime slaw sounds delicious! I freeze carnitas leftovers all the time. I love to make nachos with it for weekend lunches when there is no meal plan. Thanks for taking the time to leave a comment! They truly make my day. - Venessa