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Crispy Crockpot Carnitas

Raquel Hazlett

CRISPY CROCKPOT CARNITAS😍

My #1 tip to eating healthy is planning out your meals and meal prepping! It doesn’t have to be complicated, and you don’t have to eat the same thing every day either. These crockpot Carnitas are LOADED with flavor, budget friendly, and can be served in multiple different ways, proof that healthy and meal prep doesn’t equal boring. Grab the recipe for the carnitas (slow cooker, InstantPot, and Dutch Oven methods below) + my best Whole 30 and meal prep tips below!


Tips for Meal Prepping:

  • Pick a day that works for you to get your grocery shopping and meal prepping done. It doesn’t have to be an all day thing, but it’s a good idea to have a specific day to ensure you carve out enough time. I like Sundays because I’m usually home anyways, and it’s a great way to start off my week eating healthy before the natural business of my schedule gets away from me. I usually do an inventory check on Saturday mornings to see what food I do have, then make a plan of what I need to use up + what meals I want to make during the week.

  • When planning out my meals for the week, I like to pick one big meal that I will have a lot of leftovers for so it can be easy to reheat throughout the week (crockpot meals like this one are good for that) + quick cooking veggies or protein that I can throw together in a 20 minute meal (for example: shrimp or tofu + veggies for quick stir frys, cook a batch of rice or spaghetti squash to use throughout the week, etc). I ALWAYS have something healthy made going into the week that I can reheat when hungry - this prevents the Postmates while hangry habit I develop if I don’t have healthy food on hand.

  • One big meal does not equal eating the same thing every day! When planning out your own big meal, try and pick something that can be made in multiple different ways: thrown into salads, repurposed in a stir fry, thrown into tacos or enchiladas, topped over cauliflower rice. The versatility of your sides will keep you from feeling like you are eating leftovers all week. It also lets the meal taste fresher - ex: make the dressing ahead of time, but assemble the salad night of OR roast the spaghetti squash ahead of time but toss with pesto right before eating. 

  • PLAN FOR SNACKING - I am the WORST at late night snacking. I will grab for that bag of chips or ice cream just because it’s there. I have 0 self control lol what do I do to prevent this? I just don’t buy unhealthy snacks and instead choose healthy snacks I can eat if I really am hungry enough for a snack (veggies, fruit, carrots and hummus, apples and almond butter, etc.) 

  • Have sauces or condiments made/on hand to add flavor to your meals all week! If you do a creamy sauce on chicken one day, a teriyaki on it another day, and a spicy mexican style chicken - you’re essentially eating chicken everyday, but it will taste completely different each time!

  • Having the right equipment for meal prepping helps A TON! My absolute favorites are my Crockpot linked here, InstantPot, and Dutch Oven.


Makes 4-6 servings.

Ingredients:

For the Whole 30 Carnitas:

  • 2.5 lb boneless pork shoulder or pork butt (also called Boston Butt)

  • 1 yellow onion, quartered

  • ¼ cup lime juice (about 3-4 limes)

  • ¼ cup orange juice (about 1 ½ oranges)

  • ½ cup chicken broth

  • ¼ tsp smoked paprika

  • 10 peeled garlic cloves

  • 2 bay leaves

  • 1 tsp oregano

  • 2 tsps cumin

  • 2 tbsps avocado oil

  • Salt and pepper to taste


Serving Suggestions:

  • With lettuce, guac, and salsa for a Whole30 Chipotle Inspired Salad

  • Inside tacos

  • On top of cauliflower rice



Directions:

For Crock Pot Carnitas:

  • Trim any large pieces of fat off the pork and cut into quarters. Season all over with salt and pepper. 

  • Heat a dutch oven or skillet on high heat, drizzle in the avocado oil, and add the pork in a single layer.

  • Sear the pork on all sides until golden brown, about 4-5 minutes per side. You may need to do this in batches as you don’t want to overcrowd the pan. Remove from skillet and add to Crock Pot.

  • Drain the grease, then add chicken broth, scraping up browned bits from the bottom with a wooden spoon. 

  • Pour over the pork and add in onion, garlic, lime juice, orange juice, bay leaves, oregano, cumin, smoked paprika, and a pinch more of salt and pepper. 

  • Set to high for 5-6 hours.

  • Remove the pork onto a cutting board and shred with 2 forks.

  • Remove the bay leaves and large pieces of onion or garlic from the sauce and reserve.

  • Transfer the shredded pork to a lined baking sheet, spread out, and drizzle with the juices from the pot. Broil on high for 6-8 minutes until slightly charred.

  • Serve with some lettuce, guac, and salsa for a Whole30 Chipotle Inspired Salad Bowl, or on top of cauliflower rice, or in tacos!


For the Dutch Oven Carnitas:

  • Trim any large pieces of fat off the pork and cut into quarters. Season all over with salt and pepper. 

  • Preheat oven to 300 degrees.

  • Heat a dutch oven on high heat and drizzle in avocado oil.

  • Add the pork and sear on all sides until golden brown, about 4-5 minutes per side. You may need to do this in batches as you don’t want to overcrowd the pan. Remove the pork and set aside.

  • Drain the grease, then add the chicken broth, scraping up browned bits from the bottom with a wooden spoon. 

  • Shut off the heat, add in onion, garlic, lime juice, orange juice, bay leaves, oregano, cumin, smoked paprika, and a pinch more of salt and pepper and stir until well combined.

  • Add the pork back in, cover the pot with a lid and bake at 300 degrees for 3 hours or until tender.

  • Remove the pork onto a cutting board and shred with 2 forks.

  • Remove the bay leaves and large pieces of onion or garlic from the sauce and reserve.

  • Transfer the shredded pork to a lined baking sheet, spread out, and drizzle with the juices from the pot. Broil on high for 6-8 minutes until slightly charred.

  • Serve with some lettuce, guac, and salsa for a Whole30 Chipotle Inspired Salad Bowl, or on top of cauliflower rice, or in tacos!


For the InstantPot Carnitas:

  • Cut pork into quarters and season all over with salt and pepper. You can also trim off any large pieces of fat.

  • Turn the Instant Pot to saute, and drizzle in some avocado oil.

  • Sear the pork on all sides until golden brown, about 4-5 minutes per side. You may need to do this in batches depending on the size of your Instant Pot as you don’t want to crowd the pot. Remove from the pot, set aside, and drain any excess grease.

  • Add the chicken broth, scraping up browned bits from the bottom with a wooden spoon. Press cancel.

  • Add back in the pork with onion, garlic, lime juice, orange juice, bay leaves, oregano, cumin, smoked paprika, and a pinch more of salt and pepper. 

  • Set to high pressure for 40 minutes, ensuring the valve is set to sealed.

  • Once the time is up, let the pressure release naturally for 10 minutes before switching the valve to vent.

  • Remove the pork onto a cutting board and shred with 2 forks.

  • Remove bay leaves and large pieces of onion or garlic from the sauce and reserve.

  • Transfer the pork with the juices from the pot to a lined baking sheet and broil for 6-8 minutes until some pieces are slightly charred.

  • Serve with some lettuce, guac, and salsa for a Whole30 Chipotle Inspired Salad Bowl, or on top of cauliflower rice, or in tacos!



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