Slow-Cooker Pork Carnitas
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
If you’ve ever thought slow cooker meals had to be bland, watery or lacking flavour, this recipe is here to change your mind. These Slow Cooker Pork Carnitas are one of my favourite recipes because they deliver juicy, fall-apart pork with crispy, caramelised edges that taste like they’ve come straight from your favourite Mexican restaurant.
With just a few minutes of prep, the slow cooker does all the hard work while you get on with your day. The real magic happens at the end, when the shredded pork is tossed with its cooking juices and roasted until crispy around the edges while staying beautifully tender in the middle.
The best part? One batch can become multiple dinners throughout the week. Serve it in tacos one night, burritos the next, then use the leftovers for nachos, rice bowls, pizzas or loaded baked potatoes. It freezes beautifully too, making it one of my favourite recipes for busy families.
If you’re new to slow cooking, be sure to check out our Slow Cooking 101 Guide, where I share the slow cooker I use, my favourite tips for getting the best results and how to avoid common mistakes like watery slow cooker meals. If you’d rather make this in the oven, try our Pulled Pork recipe from Toddler to Table instead.
Age Appropriate
6 months+ (when your baby is developmentally ready for solids).
BLW notes
This is a fantastic recipe for baby-led weaning because the pork becomes incredibly soft and tender.
For babies, serve soft strips or small shreds of pork alongside avocado, roasted vegetables or mashed sweet potato.
Serving Suggestions
Use the pork to make:
- Tacos
- Burritos
- Nachos
- Rice bowls
- Jacket potatoes
- Pizzas
- Enchiladas
- Quesadillas
- Loaded salads
It’s especially delicious served with pineapple salsa, pico de gallo, guacamole, coriander and plenty of fresh lime.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions with a little of the cooking liquid for up to 3 months. Thaw overnight in the fridge before reheating.
Ingredients
Method
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