Pork Carnitas, the shredded pork from Mexico. Flavors of citrus, cumin, and oregano are slow-cooked together with the pork for hours in a slow cooker. Wrap the tender Low FODMAP Pork Carnitas in a corn tortilla. Fill it with your favorite toppings, and you won't miss the garlic and onion!
Pork Carnitas are a great way to upgrade your Taco Tuesday night, with minimal work. I won't tell anyone if you won't! Prep the pork the night before in your slow cooker and set it when you leave in the morning. When you arrive back home your house will smell amazing.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Place your pork shoulder roast in a slow cooker. Squeeze the oranges to get a ½ cup of juice and pour over the meat.
Combine oregano, cumin, salt, and pepper in a bowl.
Coat the meat with the spices. Turning the pork roast over to be sure all the sides are coated for optimal flavor.
Once cooked, take out the pork and shred it with two forks into bite-size pieces.
Strain the leftover juices in the slow cooker and soak the shredded pork. Spread out the pork on a baking sheet and broil the pork for 3-5 minutes.
This step is optional if you are short on time. However, the crispy pieces of pork with the soft tortilla are a great bite!
Low FODMAP Information
If you are not on a low FODMAP diet or can tolerate garlic and onion, feel free to add a quartered whole onion and a few cloves of garlic to the slow cooker.
Why can't a Low FODMAPer cook the pork with garlic and onion when it will be strained out? Even though the garlic and onion are not consumed, the fructans will leech into the cooking liquid. While garlic/onions are not soluble in oil, they are in water or orange juice in this recipe.
Clear as mud right? If you are new to a Low FODMAP diet, there are so many hints and tricks to making it work for you. It is ok to make a mistake and keep testing ingredients. Give yourself lots of grace.
To Store: Keep any leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze any leftovers in a freezer-friendly container for a quick meal at a later date. Leftover low-FODMAP pork carnitas are great for nachos, quesadillas, and rice bowls.
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.
What to Serve with Carnitas
- Quick Restaurant-Style Salsa
- Cilantro Lime Rice
- Sauteed Bell Peppers - Check the Monash FODMAP app for serving sizes
- Lazy Guac or Low FODMAP Guacamole
- Lime Crema
- Corn Salsa
- Pico de Gallo
Low FODMAP Pork Carnitas
- 3-4 pounds Pork Shoulder Roast
- ½ cup Fresh Squeezed Orange Juice
- 3 Tablespoons Lime Juice
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Cumin
- 2 teaspoons Kosher Salt
- 2 teaspoons Ground Pepper
- 1 Tablespoons Freeze Dried Chives
- 2 Bay Leaves
- Place the pork on the bottom of the 6-quart slow cooker. Add the orange 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 slow cooker and cook on low for 8 to 10 hours.
- Remove the pork from the slow cooker and place it on a baking sheet. Shred the meat with two forks into bite size pieces.
- 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 with your favorite toppings!