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!
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Why You'll Love This Recipe
- Slow Cooker Recipe
- Leftovers Freeze Great
- Gluten Free, Low FODMAP, and Dairy Free
Featured Ingredients
- 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.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
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
To get crispy edges, place the shredded meat on a sheet pan. Add the slow cooker liquid over the meat. Place the pork under the broiler for a few minutes. Watch carefully—it can burn easily. Optional - but really adds a great flavor and texture!
Greasy Carnitas? Two ways to fix this:
- Option One (Before Cooking) - remove large amounts of fat on the pork roast before cooking. Do not remove too much of the pork, as it could dry out.
- Option Two (After Cooking) - cook the carnitas a day in advance and chill the meat overnight. Then, in the morning, remove the solidified fat, toss, and reheat when ready to eat.
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.
How 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.
Burrito Rice Bowl: 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!
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 information is based on the Monash University Food App and FODMAP Friendly App testing results.
I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified 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!
What To Serve With
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.
Additional 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
Equipment
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 tablespoons freeze dried chives
- 2 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 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