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Taking this into consideration, it is time to start thinking about how to simplify dinners. Perhaps, I should consider pre-making some dishes and freezing them, however this would require lots of cooking on the weekends, and I’m much too busy (having fun) for that. Plus, my family prefers freshly prepared meals. Or, I could always rely on my slow cooker more often. Which is what I intend to do. One of my family’s slow cooker favorites are my slow cooker pork carnitas tacos. I quickly make some pico de gallo, heat up a can of organic black beans, and steam corn tortillas for delicious tacos. So quick and easy!

In my real housewives days, I would cook the pork carnitas in the oven for hours. Either way, you’ll find that the pork carnitas is tender and delicious both ways. Don’t forget to add some fabulous toppings, such as radishes, pico de gallo, cheese, and maybe even some greek yogurt, instead of sour cream.

slow cooker pork carnitas

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Author: Adoring Kitchen

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Ingredients

Scale

1 6- to 8-pound bone-in pork butt, also called pork shoulder
2 tablespoon canola oil or grape seed oil
2 tablespoons seasoning salt
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 onion (chopped)
2 bay leaves
1 to 2 cups organic low sodium chicken broth

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Instructions

Season pork butt generously with season salt and pepper. Add oil to skillet or dutch oven and heat. Sear pork until golden brown on all sides. Remove from skillet and place in your slow cooker. Sprinkle with oregano and add broth, bay leaves, onion, and garlic. Cook on low for 6 to 8 hours until pork easily shreds with a fork.
Pork can be cooked in a dutch oven, covered at 300 degrees for 4 to 6 hours.
When finished, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. Add some of the left over juice.
Garnish heated tortillas with organic black beans, pico de gallo, cheese, and radishes.