Slow Cooker Pork Carnitas (Mexican Pulled Pork)

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Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco shell or turn it into a burrito bowl!

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!
Pork Carnitas

I know a lot of you share my love for Mexican food, so I think you will agree this is the most amazing pork recipe for the crock pot. Coming home from work and smelling this when you walk in the door is heavenly. To make this Carnitas recipe, the pork is seasoned to perfection, then slow cooked until fork tender with only 15 minutes to prep!

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Pork carnitas are perfect served with tortillas, in burritos, or turn it into a burrito bowl over cilantro lime rice. You can make your own Chipotles style burrito bowl with all the fixins! I usually make mine with chopped lettuce, corn salsa, guacamole, and sometimes cheese. Can you make Carnitas in the Instant Pot instead of the slow cooker? Yes! See this Instant Pot Pork Carnitas recipe.

This recipe makes a lot! A whole roast will make enough pork for more that one meal. Leftovers can be refrigerated 4 to 5 days, and reheated to be used in sandwiches, tacos, enchiladas, etc.

Tips for Perfect Pork Carnitas in the Slow Cooker

  • Always brown the meat! Browning the pork first is essential so don’t skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this.
  • Keep it lean. Use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic.
  • Easy Prep! To make mornings easier, prep this in the evening, it only takes about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

How To Make Carnitas

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

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Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!
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4.93 from 52 votes
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Slow Cooked Pork Carnitas (Mexican Pulled Pork)

160 Cals 20 Protein 1 Carbs 7 Fats
Prep Time: 15 mins
Cook Time: 8 hrs 30 mins
Total Time: 8 hrs 40 mins
Yield: 11 servings
COURSE: Dinner
CUISINE: Mexican
Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!


  • 2 1/2 pounds trimmed, boneless pork shoulder blade roast
  • 2 teaspoons kosher salt
  • black pepper, to taste
  • 6 cloves garlic, cut into sliver
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon sazon, homemade or packaged
  • 1/4 teaspoon dry oregano
  • 3/4 cup reduced sodium chicken broth
  • 2-3 chipotle peppers in adobo sauce, to taste
  • 2 bay leaves
  • 1/4 teaspoon dry adobo seasoning, I used Goya


  • Season pork with salt and pepper.
  • In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
  • Remove from heat and allow to cool.
  • Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
  • Season pork generously with cumin, adobo, sazon, oregano all over.
  • Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
  • Place pork in crock pot and cover.
  • Cook low for 8 hours.
  • After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
  • Remove bay leaves and adjust salt and cumin as needed.
  • Let it cook another 15-30 minutes.



Serving: 1/2 cup, Calories: 160kcal, Carbohydrates: 1g, Protein: 20g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 397mg
WW Points Plus: 4
Keywords: Carnitas, Crock Pot Pork Carnitas, Pork Carnitas, Pork Carnitas recipe, Pork Carnitas Slow Cooker

Photo credit: Jess Larson

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  1. Phenomenal. I cooked them on high for a little over four hours. I toasted my tortillas on the burner, added cilantro, red onion and avocado. 

    I used spices I’ve never heard of and I was scared. It was not crazy. My husband said it was the best meat ever and wanted to just go at it with a fork. My picky daughter said the meat was amazing. Definitely will be making again! 

  2. The flavor of the meat is wonderful. It is not crispy like regular carnitas, but you can crisp it up in the skillet. I listened to other reviews and left out the salt. I found I did need to add some salt when serving. But I’d rather have not enough salt than too much. We will make this again. Loved the Chipotle in Adobo in this…..we used 5 instead of 2. Thanks for sharing!!

  3. Recipe for homemade Sazon?

  4. I’ve never made carnitas before. These were delicious.

  5. This is in the rotation regularly. So easy. So good! So moist. The family loves it. We often throw in a burritos for a change or leftovers get added to chilaquiles. Great compromise as we have those trying to slim down and others who are in good shape. 

  6. Just made this last night. It was fabulous! Not too spicy for us. Thank you for the recipe!

  7. Made this recently and it was delicious.  A little too spicy for the kids.  how can i cut down on the spice next time? It was my first time using salon or adobo seasoning.  

  8. this looks delicious! Has anyone made this in the instant pot? Curious about instant pot cooking time..

  9. How much Adobo seasoning I need to add to the recipe? I couldn’t find it:(

  10. I made this tonight and for some reason it was sooooo salty we almost couldn’t eat it. I can see how it would be delicious if it wasn’t all salt. Next time I’m not going to rub any salt onto the pork itself when I sear it. I think between the adobo seasoning (with salt), the sazon (with salt), the low sodium chicken broth (which has some amount of salt) and rubbing salt onto the pork itself it came out as too much. I honestly can’t figure out why it was so salty (we aren’t super sensitive to salt in our house) but next time I’ll skip putting salt on the pork and see if that’s better. I definitely want to make it again just need to think through the sodium issue! 

  11. What brand of tortillas do you use? Yours always look so much thicker and tasty than the ones I seem to find. 

  12. Hi!!
    What is the difference in taste from this recipe and the one in your “The SkinnyTaste Cookbook.” Looking to make it this week and wasn’t sure which one to use!!

  13. Skinnytaste is my absolute favorite source for recipes. I had put off trying these carnitas because we love one of the other slower cooker ST pork recipes, but I’m so glad I finally tried them. The flavor is unbelievable and yet the process is so simple. Thank you so much!

  14. We subbed chicken thighs for the pork and it still came out great! 15 mins on high pressure for 1.5 lbs of chicken thighs, with between 3/4 – 1 cup of chicken stock worked well. Tasty!!

  15. Maybe my all time fave ST recipe. I know you’re supposed to brown it first, but to save time and dishes I almost never do and it’s SO GOOD. 

  16. I’ve made the slow cooker carnitas recipe and the instant pot carnitas recipe many times as they are my family’s favorite. If I had to compare the two methods, we find the slow cooker method to be more tender and juicy. Do not skip the browning of the meat or you’ll lose that caramelized flavor from the outside of the meat. Deliciousness!!

  17. Great recipe!!! I cooked your carnitas yesterday and they were delicious.

  18. Another winner! This is definitely the best carnitas recipe I’ve tried to date. My only modification was to double the oregano. One other note, I really like spicy food, and use chipotle peppers in adobo sauce frequently in my cooking. Even with liking spicy food, I opted for only 2 whole peppers and removed the seeds. This gave the perfect amount of heat for my family.

  19. I am so excited to try this! Can you tell me which Sazon seasoning because there are several varieties?

  20. These are the BEST and most tasty pork tacos you will ever have or need to make! Everyone that I make these for loves them!

  21. This was wonderful in fresh tortillas. I froze the leftovers in two batches. I pulled one bag out tonight and added the pork along with a little browned chicken breast and some sausage to a jambalaya. Delicious!

  22. This was so good

  23. Couldn’t find pork shoulder blade roast so used pork butt roast instead and this was delicious! Followed recipe exactly aside from that. I prefer carnitas a little crispy so sautéed a bit in a pan to crisp a bit and so good! 

  24. Every recipe I have ever made from this sight or your books has ALWAYS turned out delicious. But this one did not turn out quite as well as I was expecting. I think I missed something in the seasoning – I even doubled up on the chipotle peppers in adobo sauce, and it tasted flat.  Regardless, thank you so much for all your recipes and recommendations.  I just got my download for your new Cookbook..  

  25. I absolutely love carnitas, and these are a great, easy-to-make version!

  26. What kind of tortillas do you use for your recipes?

  27. Gina,
    Thanks for another simple recipe that tastes awesome – even without the adobo seasoning (it was sold out at our supermarket)! It was great in tacos, burritos and as a topping for nachos. We are looking forward to trying this recipe with chuck roast.

    • Glad you enjoyed it Stu! You can make your own adobo–

  28. I have made this several times now and it is so delicious. I have also made it using chicken and it was just as yummy! Every recipe I have made from this site has been delicious!

  29. This was so tasty. I was pretty liberal with the spices and used a loin instead of shoulder. I cut it into 4ths and cooked an hour on high and 4 hours on low in the slow cooker. We had it in Chimichangas for dinner, then quesadillas for lunch the next day. Highly recommend.

  30. What can I use as an alternative to chipotle peppers in adobo sauce as well as the adobo seasoning. I don’t mind the heat. It’s just the flavor of the adobo that I’m not a fan of. I’ve been making your recipes for almost 10 years now, Gina! You’re awesome and thanks for the meal plans.

    Please and thank you! 

  31. One of our favourite recipes. I’ve been having trouble getting pork shoulder at the grocery store for the last month, so finally went to a fancy butcher shop just so we could have this again!

  32. I don’t have a slow cooker. How would you modify for the stove top? Thanks!

  33. I started my prep too late for Taco Tuesday! Do you think it will be OK if I cook on high for 4 hours in the slow cooker?

  34. Yummy! This as another great quick and easy delicious recipe. It was great in a flour tortilla shell, and leftovers were put in a bowl with some brown rice. I have shared with several friends! Thank you so much for all these great recipe ideas!! You have helped me stay a little healthier during this social distancing.

  35. this came out delicious! My husband loved it. 
    The only thing I did not do is place it back into the crock pot after shredding.,
    But it didn’t need it for my taste. It had excellent flavor! I added finely shredded cabbage with lemon cilantro and onions and avocado.  Delicious.. the next day we had the left overs in hamburger buns!
    For sure I will make it again! 

  36. This is the best Mexican dish I have ever made. It’s incredible, and so easy.

  37. Will it change the cooking time if the pork shoulder is bone-in. That’s all I could find 

  38. A lot of people are commenting about the SP value being wrong. I was also a bit confused by this, so I wanted to clarify to try to help people out. When you calculate the points using regular pork shoulder, yes, it comes out to 6 SP 💚 per serving. BUT the recipe calls for a shoulder BLADE roast which is much much leaner than regular pork shoulder  (she writes about this in the post). I actually couldn’t find pork shoulder blade roast in the WW app, so I looked up the nutrition info on my My Fitness Pal and plugged it in using the WW calculator. When using a blade roast, it will in fact be 3 SP 💚 per serving. The recipe is definitely calculated correctly if using the ingredients as written. 

    I personally used 2.5 pounds of pork tenderloin because that’s all I could find at the store with the current state of things, and it comes out to 1 SP 💚 per 1/2 C serving. I’ve previously made this recipe with blade roast and I can’t really tell too much difference between the two – the blade roast may have been a little less dry, but it was delicious using either type of meat. 

  39. Has anyone tried to make this dish with chicken? I have boneless, skinless chicken breasts. Given the current situation at the grocery stores, I have been unable to find pork. Please advise. My son loves this dish! Thank you!

  40. Absolutely loved this recipe! Left overs were even better.!

  41. I made these just as the recipe was written. Very good and so easy to make! Thank you so much!!

  42. Howdy from San Antonio. Home of TexMex. . Enjoyed this recipe. Three chipotles are way too spicy. I cooked in an instapot for 20 minutes with a 15 minute natural release. Texture and flavor was great after removing a pepper from the can!   Always use great tortillas, lime, cilantro, red onion and ripe avocado slices. 

  43. Tried the recipe today, and it was amazing, made my own sazon from your recipe and my own adobo. Love your website, each time I try a recipe it’s always spot on and so tasty! 
    We made 2 kinds of tacos out of the pulled pork: one with mango salsa and shredded cabbage and the other with refried beans avocado sour cream and cheese. can’t wait to eat the leftovers!

  44. Wondering if I should adjust the cumin and oregano in the recipe because the homemade sazon contains both? Or  just follow the recipe as written? Thanks!

  45. I have made the Carnitas from your cookbook, but I want to try this recipe. I have a question.  If I make your sazon recipe could I use a larger amount of it and omit the cumin and oregano that the carnitas recipe calls for? Or just stick with the same amounts even though the sazon contains oregano and cumin.? I do love your recipes. Thanks!

  46. Excellent! Spices are perfect, heats up well for leftovers also. Entire family loved this!

  47. How would you modify for stove top or oven braising? I do t have a slow cooker or Instapot

  48. Delicious! I didn’t have sazon or chipotle peppers so I substituted jalapeño and yellow peppers. The dish turned out delicious. I will definitely make it again. 

  49. Made this and it was deeeeelicious! I couldn’t find a boneless shoulder roast so I bought a 5lb bone in shoulder roast instead. It had the skin on so probably not lean. I used the exact ingredients listed for the spice rub and slow  cooked it in the crockpot all night. The smell kept waking me up all night long! In the morning it was perfectly tender. Shredded the meat , tossed the skin and fat and refrigerated it til dinner and we ate it on Mission corn fat free tortillas (4 SP for 3), homemade guacamole, tomatoes, cheese and Mateo’s salsa. Can’t wait to eat this again for dinner tomorrow night!

  50. I made these for the first time last night. Initial prep took a while so I would definitely suggest prepping the meat the night before. Regardless of that, it’s totally worth making. I cooked these for 8 hours in a slow cooker and they made the house smell AMAZING. I shredded them and let them cook a bit more to soak in the juices. Once my husband got home, I heated up some corn tortillas and I even charred some of the pork carnitas with a little bit of oil in a cast iron skillet to get a little crisp on them. I dressed these tacos with some pickled red onions and pico de gallo that I made the night before. Used some avocado and some store bought shredded cabbage for crunch. This dinner was EXCELLENT! I was able to freeze four portions of leftovers which I’ll save to make Pork Carnitas Rice bowls in the future. Thanks for delicious recipe!!

  51. This is the most delicious pulled pork I’ve ever had, and the smell through the house while it’s cooking is divine. Thank you!

  52. Am I able to use a pork tenderloin for this recipe, or would it be too dry?

  53. Excellent recipe – received rave reviews from my son and Mexican husband.  It’s a keeper. 

  54. We had the slow cooker pork carnitas for dinner tonight.  The pork cooked all day and the house smelled so yum Ya! This meal did not disappoint! Great flavor!we will definitely make this again, Thank you for your great recipes!  

  55. This was a phenomenal recipe…Talk about delicious!  I used a pork loin roast instead of a blade roast, and only added sliced avocado and a squeeze of lime juice to the tortilla. This is one leftover that I haven’t minded eating 4 days in a row.   My family devoured it as well. Thank you so much for this delicious recipe. It is going into the permanent file and I can’t wait to bring it to an event…I know it will disappear!

  56. Made this 2 nights ago in the instant pot. Absolutely perfect and authentic carnitas. The left overs were so so good over quinoa with pico de Gallo, avocado and some cabbage. Definitely another keeper. Thanks Gina!!

  57.  Can you make this in an instant pot? 

  58. This meal was amazing! The flavor was great and my kids loved it which is always a huge plus!

  59. Delicious! Easy to put together and a great main. Thank you!

  60. So sorry. One sazon has coriander and annatto and one doesn’t. Which to use?  Thanks. 

  61. There are two types of sazon. One without coriander and annatto and one without. Which should be used? Thank you. 

  62. I have neither an instant pot or a crock pot. Can this be made on the stove top?

  63. I love the convenience of a crock and am excited to try these new recipes.

  64. I have not used my Instant Pot in slow cooker function, but this seems like the best way to cook it, since you may brown the meat on saute function and save the clean-up of additional pans and the area around your stove. Is there a reason to use a ceramic crock pot instead?

    • My sister in law tried her instant pot as a slow cooker on a toast recipe and she said it came out tough. May be worth it to use the ceramic for slow, even heat. My instant pot heats only on the bottom. Yours probably does too. 

  65. Would it be ok to use a pork loin  for this recipe? Thank you

  66. One of my favorite recipes–so versatile and absolutely delicious!

  67. I would love to make this for a pot luck for work but we have a few people who do not eat pork could this be made with beef or chicken?

  68. Looking at the ingredients it looks like this can be whole30? But it doesn’t have the W icon… is there a reason why it is not compliant?

    Thanks!! Can’t wait to try

  69. I made the Instant Pot version of this recipe last night and loved it.  We are Weight Watchers so I opted to put this over spaghetti squash.  It was too spicy for my wife, but she’s a wiener when it comes to spiciness.  It reminded me of some street tacos and lengua (beef tongue) tacos I’ve eaten before.

  70. Could you use pork tenderloin?

  71. What kind of tortilla’s do you use-mine never look that good 🙂

  72. This is the best recipe. I make it often, if you haven’t tried yet, you must. A total winner!!! Just two of us so I usually vacuum seal half of it and freeze. It freezes well too so makes a for a super quick dinner another night down the road!!!!

  73. Can you make this in an instant pot?

  74. This is probably my favorite SkinnyTaste recipe…. Problem is, it is no longer “skinny” if you eat the whole slow cooker worth of carnitas. So amazing!

  75. We really liked this , my husband ate a ton and my 9 year old son had multiple helpings (though my seasoning averse daughter deemed it ‘too spicy’ even though I pulled off some for her before shredding & mixing it with the juices/chipotle in the crockpot) —I actually made the recipe in the Skinny Taste book which is just slightly different than this one but the points are definitely miscalculated unless I’m missing something- per the WW app, a 2 1/2 lb pork shoulder cooked is 68 pts so divided by 11 would be 6 points per serving. I also weighed the cooked pork that fit in a 1/2 cup which came to about 3.5 ounces, which is also 6 points.

    • Hi Lisa. I am glad you all enjoyed it! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  76. Hi, I found 4 lb pork shoulder. Just wondering if I should leave it in for longer or double the ingredients? Thanks! 

  77. I live in the southwest United States, and we know carnitas. That being said this is amazing! My entire family loves this recipe. I took it to work for a pot luck and everyone was asking for the recipe. Huge hit! Thank you!

  78. This is fantastic! Tastes like authentic carnitas, including 
    crusty pieces of pork.

  79. Quick question, where do I find sazón? It says homemade but I don’t have the slightest clue where to buy it or how to make it? Please help

  80. This may be my new favorite. Delicious!! My changes – I used 2 pork tenderloin and I used beer instead of chicken broth. This recipe makes a lot, so it’s great for meal prep or freezing for another meal. Thanks for another great recipe, Gina!

  81. Have people done this the day before. I want to make it the night before and warm it over stereos. Any success with this?

  82. Absolutely love! I made these with a simple slaw & jasmine rice because it’s all I had on hand. So delish! Will be making this again and again.

  83. Made this yesterday for Cinco De Mayo along with skinnytaste cilantro lime rice. It was delicious! I set it up for everyone to make their own bowls so I laid out chopped romaine, grilled corn cut from the cob, tomatoes, black beans rinsed and drained and tossed with fresh cilantro, avocado, and small soft tortillas to scoop it all in at the table. My 3 year old and picky mother were both in love as soon as they dug in. My husband asked for it to be in regular rotation which is definitely happening. Thanks for another win!

  84. What is Sazon? 

  85. I only have a center cut pork loin on hand would that Work? We’ve been dying to try this!!!! Love all your recipes!!

  86. Hi Gina!  Are these still 3 points with the freestyle system?  This is my favorite recipe by far!

  87. Delicious. Can’t believe I cooked this.
    Only note I have is to lighten up on the salt a little bit.

  88. These were excellent!! Definitely a keeper???? i served it over cauliflower rice, corn salsa, and reduced fat cheddar!!! Spectacular!!!

  89. I want to make this ahead of time overnight. Do you think I can cook overnight, put in the refrigerator and turn back on 30 minutes before dinner?

    Otherwise, I am gone at work for longer than 8 hours. :/

    Thank you!

  90. These were AMAZING! I didn’t even get a good sear on them and they were still juicy and so yummy over cauliflower rice with a little salsa and pickled red onion on top.

  91. I am making this right now for my son and his friends, and he doesn’t have a slow cooker big enough for the amount I’m making. How long should I leave it in the oven at 350? I’ve made it before and it’s excellent! Any help as soon as possible, Pleeeease!

    • Carol, I’d cook it lower, maybe 275 for about four hours or so. Start checking the meat with a knife at the four hour mark. A knife should VERY easily slip right in, then out of the meat.

  92. This was EXCELLENT! The only thing I did different was to rough chop an onion and add it to the pan I browned the meat in to loosen up all the bits. Then I added all of that goodness to the slow cooker. SOOOO GOOD!!! This is my new “show off” recipe for carnitas!

  93. The only variation I did was I omitted the coriander (we didn’t have any at the time) and I used tumeric instead – but this is 100% a WINNER.

    It’s FANTASTIC. I used it to make like a taco salad. I had chimichurri leftover from the steak skewer recipe on the site I made on Friday – and I used that as a dressing for the salad and WOW – what a meal!

  94. Pingback: 30 Amazing Instant Pot and Slow Cooker Summer Dinners (and Kalyn Takes a Vacation!) | Slow Cooker or Pressure Cooker

  95. Is this spicy? I get Chipotle Carnitas all of the time and I’m ok with it but not sure what they put in it and I’ve never cooked with Chipotle peppers in Adobo sauce before. Any thoughts?

    • It is spicy, but you can adjust the spice to your liking. I’d say to just put in a couple of tablespoons of the adobo sauce without putting in the actual chipotle peppers, if you don’t want it to be too spicy.

    • I used 2 chipotles from the can and about 1 tbsp of sauce. I removed the chipotles before returning the pork after shredding and it wasn’t spicy at all. My 3 year old tore it up.

  96. Did anyone try this with beef roast? I accidentally bought a beef eye roast

  97. Pingback: 60+ Simple and Delicious Weight Watchers Crockpot Recipes

  98. Made enough for several days of meals — also changed out to be “Asian” one night by using
    shredded purple & green cabbage, cilantro and pineapple. Can dip in Paul Newman light Asian
    sesame ginger salad dressing if you want a sauce.

  99. I love this recipe but I have a question about the serving size – I weigh my food on a scale, but is this supposed to be portioned from a measuring cup? I weighed a 4oz portion but it was way more than what a 1/2 cup gives you. 
    Thanks in advance 🙂

  100. This is my go-to recipe when I make carnitas meat! I can’t believe how amazing this comes out with such little effort. I think I’ve made this at least 50+ times, and sometimes if the meat is on sale I’ll buy a bigger piece so I can eat half and freeze the other half after it’s cooked for a quick weeknight dinner. I’ve made burrito bowls with this, tacos, nachos, quesadillas, scrambled w/ eggs for breakfast, with rice and beans, etc. The opportunities are endless and I honestly don’t even eat at Chipotle like that anymore because this version is so much better. My kids and husband always get excited when I make this. I actually prefer to do the dry rub and then sear it on each side in the pan and then deglaze the pan w/ the chicken broth and throw it in the crock pot. The seasonings get seared into the pork even more and the flavor is amazing. Thank you for your amazing recipes! I recommend your recipes all the time to the Bariatric Community on instagram 🙂

  101. I am entering it into my WW tracker and getting 6 SmartPoints, not 3… I think it’s because of the pork. 🙁

  102. Just made this last night for an easy Halloween meal and let me just say…….it is delicious! I’m having it again for lunch today and i think its even better than last night. Love all your wonderful recipes. It has made my weight watchers journey so easy. Thank you!

  103. Just tried this recipe for the first time… Delicious! My husband is a chef and said “he couldn’t have made it any better” and loved it! Thank you!!! I use your recipes all the time!

  104. Do you think it’s possible to make this in the Instant Pot? If so, what time/pressure would you recommend?

    • Im sure you could but I’d be guessing since I haven’t tested it yet

    • I used normal setting of 35 . Covered seasoned meat with water. They were fantastic. I also had pork broth left to use in cooking. . I cut the pork shoulder and cut in pieces trimmed I ng most of the fat off. Hope this help.
      (I refrigerated the shredded pork . As I was growing it in cooking sprayIng spiced it up abit for my bus and as I left out some of the chili’s when cooking)

  105. Has anyone frozen this? Thanks!

  106. I made this.  The family and I loved it but next time I would use double the liquid and seasons stated.  After I shredded the pork and put it back in the crockpot there was no liquid left.  Tasty but very dry.

  107. Can you freeze the leftovers? I always have so much afterwards…. I LOVE this but I don’t want it to go to waste!

  108. Can you do high for 4 hours?

  109. Hi Gina! Was just wondering, do you do the coating/searing the night before? And if so, do you store it in the fridge covered or uncovered or does it matter?

    • I have done the searing the night before. I actually prepped the entire recipe the night before, put it in the crockpot inner “crock” and put the crockpot lid on. Just pulled out the entire thing in the morning and dropped in the outer portion of the crockpot and turned on. Works just as well as prepping it same day. 

  110. Can you cook this on high?

  111. Hey Gina! I've made this recipe several times before, but it's been a while and I think the recipe has been updated. I'm not familiar with sazon. Did that replace something else? Or is it just an addition? How crucial is it to the final product? I'll definitely see if I can find it at the store tomorrow, as I plan to make this Sunday.

    • Gina has a sazon recipe on the site. I used that (and subbed the anchiotte for tumeric) and it was terrific!

  112. These are absolutely amazing!!! We have now had them twice and they are quickly becoming a staple in my house. My boyfriend is Cuban and loves any Hispanic cuisine. We have been to several Taquerias and these taste just like the carnitas we have tried. AMAZING!! Thank you for sharing your genius recipes!

  113. I have been making this for a couple of years and I just went to make it today and you changed the recipe! Where is the old recipe?

    • I found the old recipe! I also was wondering where it went. I knew it had garlic powder, and no sazon or oregano. I made it today but forgot the cumin because I didn’t think it was in the old recipe, oh well!

  114. This is in my slow-cooker right now, I just shredded the pork, so 30 min to go. Smells, looks & tastes so delicious! Can't wait till dinner!

  115. so delicious

  116. So very delicious

  117. Made this for dinner tonight and all thought is was delicious and full of flavor. Thanks for a good and pretty easy recipe!

  118. Thanks, Gina! Man I love these carnitas! Xo

  119. Anyone know the Smart Points for this recipe? Thanks!!

  120. Listen…Gina, your recipes are always a "sure thing", but this, this pork is taking things to a new level! I also prepared the cilantro lime rice that you have a recipe for and frozen corn and a can of black beans. It was wonderful! I'm in Alaska and one of the restaurants I miss the most is Chipotle. Now I feel like I'll be just fine and may even skip it when we're back in the lower 48. Thank you for always having yummy recipes that don't leave you feeling dirty after enjoying them. 🙂

  121. Just made this today, so good! I used a 2 1/2lb bone-in pork shoulder . I also used 3 of the chipotle peppers…. I'm not sure why I didn't think it would be, but it was SPICY! Still delicious though. We used the meat in burritos, my husband was in heaven (not exactly the healthiest option, but I'm okay with that!). Will definitely make again, but with less spice : )

  122. Is it ok that the pork is only sitting in about an inch of chicken broth? It's not supposed to be submerged is it?

  123. Making this tomorrow! At what point do you brown the meat? Do you brown it the night before then marinate it? or do you brown it in the morning right before you put it in the crock pot?

  124. I absolutely love this recipe. My boyfriend swears it's the best carnitas he's had, and we live an hour from Mexico! Everyone who tries it, loves it. We feast on this one day, then freeze half of the leftovers and still have more leftovers! We eat this plain, in tacos, in omelets, on salads. SO GOOD. Thank you for this recipe!

  125. Yum yum, i love burritos, this one looks good, Thanks for sharing this recipe.


  126. My husband was instructed to put this together while I was at work. We had no cumin or adobo, so he used Greek seasoning. We also left out the chiles. It was still fantastic! We served on top of the Fiesta Lime Rice. So it was a Greek-Mexican dish. Thanks so much for your site. It is so helpful being on Weight Watchers and having the points all calculated. Though your recipes are so good, I end up doubling on some things if I have the extra points available.

  127. Wow!! I made these last night and they were riiiiicaaaa!! I didn't have any chicken broth and had to use water, and they were still amazing! Thank you!

  128. I live in Alaska and can't find any adobo spice here. I just ordered some from amazon and it should be here soon… I can't wait!

    • I found the the Saxon and a dojo spices are actually mixtures of several spices. I just looked the recipes online and made up small batches of each. Turned out great and did not have to buy two new spices.

  129. Hey Gina-

    This looks delicious but I'm curious….is this really for 8 servings? 2.5lbs of meat seems to be pretty low.

    I have used the following recipe before for 8 people, and it calls for 4 lbs of pork:

    If you were to increase it to 4 lbs using your recipe, how would you adjust the other ingredients accordingly?


  130. I shared this with all my family & friends. It was delicious!!!

  131. Very, VERY good! I only had a large pork loin on hand which worked fine. Definitely a keeper recipe:)

  132. I made this yesterday for Easter lunch with the Cilantro Lime Rice. Both were a big hit. Thanks for another great recipe, Gina!

  133. this recipe is amazing! tried this and tastes awesome.. thanks!

  134. Made this for the family tonight. Kids are 14, 10, and 5. The hubby and I loved it being spicy, but for the kids–next time only 1 chipotle pepper goes in. 3 was a bit too spicy for my kiddoes! 🙂 It was delicious though!

  135. I made this a few days ago. There's a taqueria in Boston that has ridiculously good carnitas, and the carnitas I made by following your recipe surpassed it. SO GOOD!

  136. Made these again this week, and hubby took the carnita meat and put it under the broiler to get some crisp edges; he LOVED it even MORE!

  137. I made these last week they were delicious !!!! I had left overs for my fam. for three days we made tacos, empanadas I love all you recipes has helped me lose so much weight along with exercise ! I love love all your recipes thanks so much

  138. I mean pounds not ounces!! haha

  139. Hi! I live on base so I get my groceries from the commissary and all my hubby said he could find was a 11.5 oz of pork shoulder picnic. We added the extra seasonings and chicken broth but are not sure about the cooking times. Would I still do 8 hours on low? Or what would you suggest?

    Thank you for all your amazing recipes!! I made the chili the other night and it was a HUGE hit 🙂

  140. another winner! i made the cilantro lime rice to go with it and gah! i had to stop myself from eating it all so that i could have some left to take to lunch. even hubs went in for seconds and ate a total of 5 tacos with it. thanks! 🙂

  141. Abby: I've made it in 4 hours on high.

  142. Could this be cooked less than 8 hours if I had it on high for couple hours?

  143. I just made these tonight. Smallest shoulder I could find was 3.5 lbs, so I used 1 cup chicken stock, 3 bay leaves, 4 peppers ( husband loved the heat, I would have used 1 less). We were pressed for time (hungry) so we cooked it on high for 4 hours and low for 1 hour. It was absolutely perfect! I've cooked many recipes and haven't been disappointed yet. Thanks!!

  144. I've made this twice now, slightly cut down for just 2 people. So so so good. My husband loves it and I will definitely be making this for company. With corn tortillas, avocado, tomatoes, and a bit of cotija, these seriously cant be beat.

  145. Asked my daughter type of menu she wanted to have at her graduation party – Mexican she says with Pork Carnitas at center stage. We love this recipe. I am thinking though since I'm making this ahead of time and putting it in the freezer – should I do it in the oven instead of the crockpot? Thoughts?

  146. These were DELICIOUS!!!! I can't wait to make them again.

  147. I made this for dinner Friday night (street tacos) very good! as I'm writing this post I'm eating a salad with carnitas, onions cilantro, brown rice, homemade salsa lime juice all for only 6 PPV, It's the Bomb!! way better than Chipotle's, Thanks for a great and easy recipe!!!!

  148. Another question: Was I supposed to cut up the pepper that came in the adobo sauce?

    Thanks for your help!

  149. This is wonderful! The only thing that would be helpful would be measurements for the salt, pepper and spices. Mine came out very salty.

  150. Can this be made with pulled pork? I've just got 20 1.5 lb frozen bricks from my father in law – and we love Chipotle !

  151. I made these just the other day and my husband ate like I've never seen him eat before! He LOVED them! In the middle of dinner, he told me to make sure I printed the recipe out so we could add it to our "favorites" list. Thank you for sharing this amazing recipe!!!

  152. The wife is crazy sensitive when it comes to hot stuff. With the peppers and what-not, how "hot" does it actually get? I obviously will temper it down, but without the taste … it just wouldn't be the same.

  153. Can I use center cut pork loin for this? I can't find a pork shoulder blade roast that is less than 6 lbs.!

  154. I made this yesterda along with the cilantro lime rice that was suggested. It was fantastic and my whole family really enjoyed it! We have enough for leftovers tonight. I will definitely be making this one again.

  155. I made this one a while back and it was absolutely one of the best meals I have ever made. I am going to make it again this week! Loved it!


    You can make your own dry adobo to have on hand- it is soo delicious!

  157. This was incredible and so easy to make! My husband loved it! Thanks for the wonderful recipes we can use to keep our families healthy. I'll be first in line to buy your future cookbook!

  158. This was spectacular. We made tacos for dinner with it last night – I added thinly sliced onion to the crockpot and let it all cook together. I served it on corn and wheat tortillas and topped them with cilantro, sweet red peppers, and light sour cream. WOW!

    Tonight the leftovers will be in a burrito rice bowl with black beans and maybe sauteed veggies.

    A-M-A-Z-I-N-G Flavor! Thank you for the great recipes! –sbe

  159. Did your recipe exactly, it was so delicious! The flavor was so good, I ate on this for 3 days and now I want to make some more! I put mine in tortillas with homemade guac and sour cream, then seared them in a pan. Will be making again 🙂 Funny thing is, it was a little spicy the first day, but after that it really wasn't!

  160. Hi Gina, how many points did you get for your shoulder blade for the whole recipe? When I plugged it into etools it says 60 pp (points plus) total and 1 pp for the chipotle peppers. Of course when you divide that into 7 (my serving size) it's ~9 pp/ 4oz serving. I was wondering how you got yours to be 5pp? What am I doing wrong? Thanks!

  161. I am wondering about the cut of pork I'm using. It is 'boneless pork shoulder butt roast' and seemed to have alot of fat. Does it take you guys like 30 minutes to cut off the fat and feel like you still could keep cutting??? Am I just being too picky about the white stuff (fat) ya think?

  162. What can I say…… TWO THUMBS UP! These carnitas are delicious! You dont even miss the extra fat that the regular carnitas has. I am Mexican, and loved these with street tacos. My whole family loved these. I hate to admit it, but I made a small roast the first time, and the next time I made it I doubled it! Yeah some would say to freeze it, but we just ate it haha (work in progress lol). This has become one of our families favorite things to eat. Thank you for all your hard work and yummy recepies. I have bookmarked your site, pinned it, reffered it etc… I haven't had a fail yet, so tonight, its pork chops with applesauce. Then on to the next 😉

  163. SO amazing!

  164. I made this a couple days ago, and my family is STILL talking about it! My daughter said it was the best meat that she'd ever had…EVER!!! Served it "burrito bowl-style" with your cilantro lime rice and corn salsa! I'm eating leftovers today for lunch and can't wait! Thanks for sharing a recipe that is making me drool even 3 days later 🙂

  165. Could this recipe be cooked on high in the crock pot or would it ruin the flavor?

  166. I made this tonight. The store was out of shoulder roasts, so I got (2) 2lb sirloin roasts. I browned and seasoned the same, but tossed them into a enameled cast iron dutch oven with a lid, and threw the whole mess into the oven at 250F for 3 hours. It was FANTASTIC. Rave reviews from family and friends. Thanks a bunch! You made me look like a culinary genius 😉

  167. just a little 411 most goya is full of msg i hope you found one thats not

  168. I made this in my crockpot yesterday evening. I put it on high for about 4 hours because I didn't have the time to leave it for 8 hours on low and that worked just fine. We are going to eat it tonight for dinner and I can't wait. I tasted it last night and it was so flavorful! I am so glad I stumbled upon your site via Pinterest. I have lost weight from WW's but was looking for other recipes. So far everything that I have made from your site has been really delicious and a big hit with my husband and 2 year old son! Thank you so much and keep those recipes coming! 🙂

  169. If I have a 5.5 lb pork shoulder instead of the 2.5 lb, do I need to double or reduce any of the ingredients? Do I need to increase the cook time?

  170. Making this right now. Can't wait to try it for dinner tonight. The spices already smell delicious.

  171. This was so amazing!! My entire family loved it (2 young boys and husband). Great way to make a pork roast instead of doing bbq pork. Thank you!!

  172. Gina,

    I make this all the time it has become one of my husband and six year old daughters favorites. I have gone to a couple of different stores though and can never find boneless shoulder roast. Every time I ask a butcher for it they look at me like I'm nuts and offer to remove the bone for me. I normally just buy the bone in and spend WAAAAAY too much time trying to trim away all of the fat. Is there anything else that I could use? Would pork loin work? Thanks so much!

  173. This stuff is ridiculous. So good.

  174. I can understand why these are an All Time Favorite..they are in our house now too. I had mine in a lettuce wrap. Delicious!

  175. I have made this several times and I LOVE IT! It is so easy! I have to be careful about how long I put it in the crock pot for though, once I did it while I was at work and the liquid dried up and it was burning! It was dry on the outside but I still ate it anyway b/c the flavor was intense! lol!I only use one chipoltle pepper since it would be to spicy for my hubby. We put it on corn tortillas with lots of cilantro and make guacamole to go with it…mmmmmm

  176. This was fantastic!!! We made it tonight and it was delicious! We love Skinnytaste!

  177. I prepped this last night and cooked it today. It smells so good while cooking that it's hard to wait! We had it for dinner and it was amazing! So glad to have found your site 🙂

  178. Hi Gina –
    Just a question…is it safe to brown the meat the night before and then refrigerate it until the morning? Sorry, I am a novice cook and just wondered what the rules are around partially cooked pork.


  179. THESE ARE ABSOLUTELY WONDERFUL AND SOOOO EASY!!!!! I have been cooking recipes from Skinnytaste for 2 years now and this recipe and the asian grilled flank steak are my top favorites! There is always plenty of carnita meat for dinner another night- which makes it even better! Thanks Gina!!! I hope you post more slow cooker recipes for the fall and winter! 🙂

  180. Hi Gina! I made my own Adobo seasoning since I couldn't find it out here. My pork is in the crockpot as we speak and the house smells amazing. I'll keep you posted with the final product!

    • Ok… so it turned out incredibly tasty. My husband kept raving after each bite. For leftovers tomorrow, I may broil the meat for a couple minutes to give it a little crunch taste. Also, I'm going to grill some onions to add on top. Thanks so much! It was a hit and it's a keeper!

  181. We just have our little girl and my bf family is in town. I am beyond tired and busy. I made this today and it is so yummy and easy. Everyone love it, especially my bf. My bf already request to make it again.

  182. Made these last night. Flavors and smells were awesome!!! However next time I will only use 1 chipotle chili. It was a bit too spicy for us (I used 3 chilis). We made some guacamole and the Cilantro rice to help tame the heat and that worked well. I will make again, just with fewer peppers. Thanks for another great crock pot recipe!

  183. Can this be cooked in the slow cooker on high? It's a fantastic recipe. Thank you!

  184. One of my favorite of all of your recipes. Have made it many times. Always awesome.

  185. cant wait to make this one!! got my list ready for the week!

  186. How much seasoning is roughly used to "generously cover" the pork? Any suggestions?

  187. The points plus value on this is wrong. When adding it in to the calculator for recipe builder it is 8 points, not 4, unless you identified the wrong serving amount. You should fix this because it is misleading.

  188. I made this on the stove overnight in my dutch oven, and then took it camping the following day for lunch. It was a BIG hit. I will definitely be making it again this week!

  189. Daughter in law made this last night! It was delicious!!

  190. Found this recipe a year ago and my family loves it. Several friends have the recipe now. I noticed several used pork loin instead. I do highly recommend the Pork Shoulder cut for extra taste. Plus it is a much less expensive cut of meat. After cooking it is really easy to remove the fat from the meat, then shred with two forks. I've also used Beef Arm roasts, Chuck roasts and chicken thighs with the same fabulous results. I get most of my meat from a local natural farmer so skinny, tasty and good for you….can't beat that. Thanks Gina.

  191. So I made the same mistake with the salt (probably over seasoned in general because of my own past experiences with crockpot recipes) but it was still tasty if not a bit salty. My husband thought 3 peppers were too spicy and wants to try it with none next time, but I liked the kick.

    Great recipe and first edible/enjoyable crockpot recipe I've ever made!

  192. Hi Gina,
    Why is it so important to brown the pork before putting it in the crock pot?

  193. Just put it in the crock pot for tonight, looks like we'll be having a late dinner. Any tips on maybe speeding up the cooking time just a bit?

    Also, I found out pork shoulder and pork butt are the same cut. Well a full shoulder consists of the "picnic" and the "butt" but my store only carried the "butt". I cut a lot of fat off it so I hope it works, I'm sure it is less than 2.5 lbs now…

    Smells good already though!!

  194. Made this tonight as a burrito dish for my family, I followed the low fat version for me and added cheese for everyone else. I also added basil lime rice and fat free sour cream. Everyone loved it, and my kids are picky eaters! Will make this again and again!!

  195. I just got home to this amazing meal. It came out delish! I fried some plantains and make some cilantro lime rice… amazing. Thanks so much for posting this recipe!!!

  196. Any Canadians have any suggestions on where to get the Adobo seasoning here? I looked on and it was $45 :-0

    If it can be made or there are substitutions? IE more adobo sauce from the chipolte can, suggestions would be welcomed!

  197. Can't remember if I've ever left a comment on this one, but I LOVE this dish! I'm making it about once a week! Yesterday I made in the oven on about 275, and it was still SO good!


  198. This is one of the very best crock pot recipes I have found, I LOVE IT! Works well with pork and chicken, and I will be trying beef next week! Thanks so much for a great recipe!

  199. All I have to say is YUMMY!!!

  200. Made this last night and it was amazing!! It is on the spicy side I used 3 peppers, I love spicy so it's perfect for me 🙂

  201. I really appreciate all the receipes that you have on here. I have shared this site with many people. It keeps a variety going in my house for the weight loss that we started on Weight Watchers.

  202. The recipe says to brown the meat, but it doesn't list any type of oil in the ingredients list. Did you intend for it to be browned just by using the fat that's in the meat, or are we supposed to use oil and add the points to the recipe?

  203. I made this last night – put it in my slow cooker before I left for work. I didn't have any chipotle peppers so I used some peppers I had previously roasted and froze (serrano, poblano, jalapeno and banana peppers). It turned out AMAZING! I served it with tortillas, chopped cilantro and red onion, fresh squeezed lime juice and avocados. I can't believe I haven't found your website until now! Thanks for the delicious recipe!!

  204. This is my favorite recipe on this blog. It's worth the wait because the meat just melts in your mouth and it's so easy to make!! Amazing!!

  205. I just made this for dinner tonight without realizing that the adobo seasoning (La Preferida) that i used contained salt. It was inedible, as I salted the meat before browning and then seasoned generously afterward. I'm so disappointed but i guess it's a lesson learned. I'll have to try the recipe again.

    Gina – Do you have any suggestions for removing some of the salty taste? I cooked a 2.5 lb piece of meat and I hate to have to toss it.

  206. Gina, this pork is good!! Thank you for posting such wonderful and delicious recipes!! I can't wait to make this again 🙂

  207. I made this with the rice and it was perfection! I added some thinly sliced radishes to the taco (or burrito bowl), it gives such a nice crunch. I also used plain, 2%, greek yogurt instead of sour cream. I couldn't even tell the difference.

  208. I make this for party's all the time now it is quick easy and delish!!

  209. As the cooked on the weekends, I made these yesterday with a 3.5lb bone-in shoulder, trimmed. After about 10 hours the just bone fell out. Substituted chipotle powder for chipotle sauce and used about half the garlic recommended. Added one finely chopped serrano pepper for kick.

    Wife and I both thought it was amazing. Served with cuban black beans, sweet roasted corn, spanish rice, fresh guacamole, sliced avocado, sour cream, salsa, a few slices of lime, shredded lettuce and warm tortillas. Great meal and looking forward to leftovers!

  210. My husband and daughter could not stop saying how good this recipe was. We used it to make burritos along with your cilantro lime rice recipe. Amazing!!! My husband loves burritos and with this combination he said it is the best burrito he has ever had!! Thank you Gina, your recipes are spectacular!

  211. This was a great recipe. I bought a pork shoulder that had the bone in that was 9 lbs. So pretty much just tripled the recipe and seared the meat in a dutch oven the baked it in the oven at 265 over night for about 12 hours. It pulled apart perfectly. I shredded it into my crock pot and added some of the juice to the pork and reserved the rest and added it in to the pork as the day went on before lunch. I just kept the crock pot on warm til lunch. Everyone LOVED it!

  212. DELICIOUS! I did one serving of the pork (4 pt+) on top of two white corn tortillas (2 pt+) with two tbsp of red. fat sour creaam (2 pt+) and cilantro for a total of 8 pt+. One of the best meals I've ever made – not to mention for only 8 pt+!

  213. I was turned on to Pork shoulder this past Christmas when I was looking for a delicious holiday meal to feed a crowd on a budget! I'm know in my family for my cooking & didn't want the budget to put a damper on our family gathering. The pork that I made was out of this world! So last night I made your recipe but used the oven instead of the crockpot. I topped salad with the pork, & I was so delicious! I want to use some of the left overs tonight but I'm not sure what I'm going to do with it yet! I could really go go Cuban sandwiches!

  214. This is AMAZINGLY delicious! =)
    We had it with homemade pico de gallo and guacamole. My husband and I LOVED it!
    He wants to make this for my Mexican family in the hopes that he'll impress them. =D Ha!

  215. OMG- we made this for dinner last night and all I can say is… WOW! We're off carbs at the moment so served it with a bit of cilantro-lime slaw. This is going in the permanent file!

  216. It's in the crock pot now, can't wait for dinner tonight! It smells delicious!

  217. Made it today! OMG… so de-lish!
    Everything you post is magic 🙂 You have not failed me once, and I too would buy a cookbook from you.
    New to WW, love everything you post and share.
    Mary C

  218. Hi Gina,
    I have made several of your recipes and let's just say I haven't turned on the Food Network since I found you. Tomorrow while I am at work I plan on making this dish. I just returned from my local carniceria (Mexican Grocery Store) where you can find all the mystery ingredients a few of your posters were having trouble finding. Aside from the language barrier with the butcher, I ended up buying Espaldilla de Puerco which he promises is pork shoulder…we'll see, I am soooo excited for dinner tomorrow night!

  219. Gina, I want to make this recipe with ribs in my slow cooker. I know it's a totally different type of meat, but it seems like the type of flavor (non-sweet) I've been looking for to make slow-cooked ribs. Would I still need to brown them first? Thanks!

  220. This is simmering in the crockpot as we speak. Cannot wait to get home. This is the second time I am making it and it was absolutely delicious the first time.

  221. Just made this today, husband thought it was WAY better than Chipolte! I cooked it 11 hours on low with no issue, meat was tender and juicy. I didn't even prep it, just sprinkled my garlic on top of the rubbed meat and didn't sear. LOTS of leftovers, will try the BBQ sandwiches as a way to use them. Served with the Low Carb tortillas and toppings (corn, tomato, cilantro rice, peppers). YUM!

  222. I hear that it can be bad to partially cook meat and refrigerate the night before cooking. You said you can prep everything the night before. Is it okay to brown the pork the night before?

  223. I add some lime juice, honey, oregano and it is fantastic! It's great to brown and throw together the night before and just stick the crockpot in the fridge to pull it out and turn on before work!

  224. gina, i did this over last weekend and it was SO easy and so delicious!! my whole family absolutely loved it. thank you so much!!

  225. This is one of my favorites! I thought I would share how well the shredded pork freezes, so I often make 6lbs at a time and freeze up meal sized portions. As a working mom it makes my life so much easier! And the meat makes a great enchilada filling too!

  226. This was incredibly delicious! I made it with the cilantro lime rice and the corn salsa. I can't believe how good it was. Thank you for the recipe. 🙂

  227. Gina-I have never made anything like this before let alone cook with chipotle, adobo or the sauce. I have to say we all liked it. I trule was amazed at how the pork shred so easily, I was a bit sceptical if it would really work. We have a new recipe! It does not look like it will make very much that is until you shred the meat so some will be going into the freezer for quick lunch. My kids and husband had theirs on white corn tortillas while I chose to put mine over yellow rice topped with meat, lettuce, sour cream and tomato. Great recipe-keep em' coming!

  228. Gina,

    These are AMAZING. Thanks so much for all these recipes. I'm actually super excited to have these leftovers for dinner the rest of the week. You have made this go round on Weight Watchers so much easier and more enjoyable for me. I love trying new recipes from your site. THANK YOU.

  229. Made these the other night for me and my boyfriend. They were amazing! Since it's just the 2 of us we had it for 3 nights, but they were so good we didn't mind at all. The first night over rice with corn salsa, the second night in tortillas with leftover rice and salsa, and the third night on toasted garlic bread as sandwiches. Sooooooo delicious, thank you! 🙂

  230. ** I USE SKINNYTASTE.COM FOR EVERYTHING** My family is trying to change their eating habits for the better and this is my go to site for dinner, apps, etc.

    Love this Carnita recipe. While I usually follow recipes to a T, there are times I have to use what I have. This is a staple in our house and we serve it with a side of cilantro lime rice.

    I use a pork TENDERLOIN, plan or seasoned, cover with jarred garlic, adobo, a bit more cumin, chicken broth and sliced jalapenos, about 4 to 5 tbsp. I omit the bay leaf and garlic powder. AMAZING. Can't thank Gina enough. Making us skinny and healthy for years.

    -Loyal Fan

  231. This was really good!! Really good! I didnt add the Adobe rub and I only did 2 chipotle chilis with removed seeds because I have a 4 year old. It was still really spicy which I LOVE but I ended up making chicken nuggets for my little one 🙂

  232. Thank you for a amazing dinner tonight! This was so easy to make and super filling, and I still have ww points left over!

  233. made it today. house smelled awesome when I came home and the taste – OUTSTANDING. Going to serve it over your rice recipe.

  234. I like a few other fans would love to make this recipe but I don't have a CP. What temperature and how long would I cook this in my dutch oven?

    Thank you!

  235. This looks delicious! Any chance you can recommend a version with chicken? We're not big pork eaters. Thanks!

  236. HI there!! These look awesome!! I wanted to know, and you may have said it before, but are the calories just the meat mixture, or does it include a tortilla of some sort? Thank you!!!

  237. I made this tonight for dinner with my Cuban in-laws and we all agree this pork is incredible! I love your site and you make being on WW fun…I'm always searching here for the next thing to cook!I've tried several recipes and have yet to be disappointed… Thanks Gina:).

  238. This recipe was great. I thought it needed more liquid, so I added 6 oz of orange juice, and 1 tsp of cinnamon and it was a HUGE hit. After 8 hours of slow cooking I put the meat on a cookie sheet and added the juices all over it and broiled it for 5-10 minutes and it turned out slightly crunchy and it was GREAT. Absolutely fantastic. Thank you for this recipe. It was very much appreciated in my home.

  239. WOW! Another fantastic recipe from Skinny Taste. I am making this for dinner tonight and just had a sneaky taste – amaaaaazing!! I couldn't find the dry adobo spice so I just used oregano, garlic powder, oregano and loads of cumin instead. Delish!!

  240. I made this today for my husband and cousin. Conversation stopped…all I heard were audible moans! After they licked the crock pot cleaned they asked if we could make it for our Super Bowl Party. A success as are all your recipes!!! Hurry up with that cook book! You are a super star. Thanks!!!!

  241. Mmmm I made these last week an they were soooooooooooo good- I can't wait to make them again! Every recipe I have tried of your always come out delicious- I'm so glad I found ur blog <3 btw if ur interested in hair an makeup I have a blog too at Check it out 🙂 maybe we can be blogger buddies lol anyways I hope ur having a lovely day an keep up the Awesome work- U go girl 😀 ttyl

  242. I made this tonight and it was seriously amazing. I ran out of time so I cooked mine on high for 3.5 hours, shredded it and cooked in the juice for another 1 hour. Its definitely got a kick to it with the peppers.

    I served with avocado and cilantro (as pictured) and also carmelized onions…so good.

  243. Absolutely delicious! I live in Tampa FL where this is a Spanish or Cuban restaurant on just about every corner. This is better than any I've had in the restaurants and so easy to make. Thank you!! 😀

  244. Just got done eating this, absolutely delicious! Thanks so much.

  245. I made this today along with the corn salsa, guacamole,cilantro lime rice and the brown rice horchata. I am so excited for my friends to come over for dinner because ALL of this food is absolutely amazing!!! Thank you so much for this site and I look forward to trying many, many more of your recipes!

  246. A little warning about Pork Butts and shoulder for the past year or so all the large cuts of pork have been packaged with a saline solution so double check the package and make sure no saline added otherwise you will end up with a really salty final product !!!

  247. OMG! This is the best recipe I have ever gotten off the internet! The house smelled awesome all day, but the flavor was amazing!!

  248. i have never eaten that before , it sure looks good…

  249. We made this for dinner Monday and have had the leftovers twice this week. The first night we had them wrapped in tortillas. For the second and third meal I made brown rice and used 2/3 cup of brown rice (4P+) for the base, then 1/2 cup of the carnita's (4P+) then on top I added 1/4 cup of Gina's Quick and Delicioso Cuban Style Black Beans (1.5P+) for a total of 9.5 points plus. Was really good, both DH and I loved it. For an additional 1 point you could top them with 1/2 c. green peas which adds a nice sweetness to the dish. We will be doing this over and over again. It is a bit of a high point dinner (10.5p+ total) but if you find you have the points it is certainly worth it.

  250. Taking the whole family for a camping trip in the RV this weekend and this will be the saturday meal. I plan to add some sliced onion, and diced green chilis along with the chipotle in adobo to the pot. The other thing I will be changing is instead of broth, I will use Mexican beer. I'll let you know how it goes with 6&7 year old picky boys, two 9 year old girls and a very not picky husband. Thanks!

  251. Hi,
    How many tsps of the adobo would you suggest for about 2.5 lbs of pork? I am concerned with the sodium amount but don't want it to be tasteless either. Also, would salt be necessary since it the adobo seasoning already has salt?

  252. Have you frozen this or made it a few days in advance and refrigerated it? Or do your leftovers still taste good? I want to make it for my daughter's birthday party (we're doing a taco bar), but it is lunchtime so I would have to make it in advance, and for my sanity, at least 2 days in advance would be preferable…

  253. This was delicious! I preped it the night before as suggested, stuck it in the fridge and plugged it in the next day. Couldn't have been more simple. My husband loved them, stated "this pork is awesome". We made buritto bowls with Gina's recipe for chiolte cilantro lime rice (also a winner), and various toppings. Lots of leftovers, so looking forward to taco's later. I think this would be great for a crowd, as a taco bar, or build your own buritto bowl. Especially when most of the work can be done the night before. Definitely will be making this again soon. Glad I came accross this site, excited to try out some other recipes.

  254. I made this today for dinner tonight with your Chipotle cilantro lime rice and it was fantastic! Chipotle burrito bowls better watch out. The pork was a little dry, but I think my crock pot runs hot; I think next time I would cook it 6-7 hours on low. Otherwise, I added 2 oz. chopped hot green chiles to the broth, because I needed to use them up. And I used dry chipotle seasoning instead of the adobo, because I couldn't find it at Whole Foods. Thanks for sharing!

  255. O.M.G. This was AMAZING!!! I haven't had carnitas this good since we were in San Diego two summers ago…we had to keep ourselves to just two each and my fiance' said that prior to WW, he would have eaten 4 or 5 lol…thanks and keep them coming 🙂 BTW, we like spice and did the whole can of Chipotles…just great!

  256. This was a fabulous recipe!!!!!!!! Simple and spicy, just the way I like it 🙂

  257. This recipe is fantastic., def. will be making this again, and the smell of my house was wonderful, i can't believe how easy it is and all the different ways you can eat this……..thanks!!!!

  258. I made this last night for a friend for her birthday with the cilantro lime rice. I am a HUGE fan of the Chipotle Burrito Bowls and they have just met their match! This was so easy to make and I have nevr had pork with so much flavor! The avocados at my grocery store didn't look so great, but I cut up red peppers, tomatillos, green onions and additional fresh cilantro, put that over the pork and rice with a couple scoops of salsa and a tsp of sour cream and it was heaven in a bowl! I woke up this morning thinking about it! I couldn't wait for lunch time to have leftovers! This is the first recipe I have tried from this site, and if this is a sign of things to come, hallelujah!

  259. I just recently discovered you website and this dish last night. All I can say is "WOW – SUPER GOOD" I did used more chipotle peppers only because they smelt so good when I opened the can I couldn't resist. I can't wait to try more of your recipes. Thanks for all your hard work, you have simplified mine. 🙂

  260. DELICIOUS. I made this for guests this weekend and we couldn't stop eating it! I used a pork loin roast and was worried it wouldn't shred, but when I tried lifting it out of the crockpot when it was done cooking, it practically shredded itself! Fell apart as soon as I touched it. The one thing I would suggest is to go light on the salt when browning the pork because the adobo seasoning already has salt in it. Mine came out a touch saltier than I would've liked. Thanks for an awesome recipe Gina!

  261. You could probably cook it on high for 6 hours instead. Maybe less but not too sure.

  262. Hi. Could this be cooked in the crockpot on high for a shorter amount of time? Thanks,

  263. Just made these for the first time and WOW!!! Soooooo delicious!

  264. What's the best way to reheat leftovers?

  265. Is using 2 chipotle peppers going to make it fairly spicy? My family does not like much spice, and am wondering if I should only use one, or if 2 would be okay. (I don't like spice, but I don't eat meat so I can't test to gauge it! Wish I did because this looks delicious!)

  266. Made this yesterday with a boneless pork loin roast. YUM Served it in whole wheat tortillas with a salsa of tomatoes and avocado tossed in lime juice and a little FF sour cream. DH was impressed. I did not get to the store until noon, so I cooked it on HIGH for 4+ hours, and it was great.

  267. I'm really glad you all liked this, reading your comments makes me think it's time to make this again!

    Chipotle peppers are very hot, so add to your taste, I add some of the liquid too. You can chop it up if you want. Enjoy!

    • Hi Gina- do I brown the roast for a total of 10 min or 10 min each side? Making this tomorrow. Don't want to over cook! Thanks!!

  268. Hi Gina- I have a few questions regarding the chiles in adobo sauce. I have never used them before. Are they whole peppers in the can? Should I chop them before adding to the crockpot? Or do you shred them with the pork after it is cooked? Do you add some of the sauce too, or just the peppers? I plan to make these next week and can't wait! Thank you so much! ~Amy

  269. Absolutely amazing Gina! I made this for my brother and his fiance and they said it is the best pork they've ever had! I couldn't find any dry adobo so I made my own – courtesy of I Like To Eat's comment above – "It's 3 parts salt, 3 parts garlic powder, 2 parts dry oregano, 1 part black pepper, 1 part turmeric and 1 part onion powder. If you're lucky enough to find Mexican oregano, use it…it's sweeter than Italian and has a really unique flavor, but Italian will be just fine for this". I also added a little cinnamon like someone above suggested….AMAZING!!!!!

  270. Gina – I am having people over for dinner Thurs. and making this with the cuban black beans and rice. The only thing I'm having trouble finding is the dry adobo seasoning. What can I substitute for this? Sorry if this question was already asked…I just skimmed the comments and didn't see it asked. Love your site – thank you!!

  271. Made these yesterday, and they were delicious! We chopped some pineapple, and put it on top – great addition!

  272. A. Maz. Ing. This recipe made my first try ever at Carnitas a major success!

  273. I made this yesterday and served with small, corn tortillas and paired with your Southwestern Black Bean Salad. So very, very good. My husband was a little skeptical because before shredding and letting cook in the juices, it just tasted like pork. I shredded and let cook for the last hour and it was glorious when finished. I had the full fat version of carnitas the day before at lunch and enjoyed these SO much more!

  274. I almost always change a recipe some to adjust for our taste we like it spicy, i used more of the adobo chiles you suggested otherwise left as called for this has me obsessed! Very addicted oh maybe that was the beer I marinated it in! I have been using your site for my DH program we both love your recipes. I just happened to stumble upon this I'm spreading the word!

  275. This was dinner on Tuesday. It was AWESOME!! Prepared it the night before and took about 15 minutes, my husband got it going the next morning. He made a tomato/avocado "salad" and we had cilantro/lime rice. You do NOT need any tortillas. This was an easy quick meal for a working family!

  276. DELISH! My family gobbled it up… Made your cilantro rice as well. Killer. I used some chipotle powder instead of whole chili's, kids can't handle the heat yet, and it had a nice bite without being too spicy. Will definitely make again, and again, and again!

  277. I make these using salsa verde and slices of oranges instead of adobo chiles. It's such a hit that we'll be making it for our wedding in the spring.

  278. Gina, I made 2 mistakes with the pork. First, I bought a bone-in, and second, it's a picnic roast! Exactly what you said NOT to get, ugh. I cut off so much fat….I hope that helps to make it leaner. Since it's bone-in at about 3.3lbs, how much longer do you think I should cook it? Thanks!

  279. This was glorious! This recipe has definitely been added to the keeper file!

  280. I can't wait to try this recipe! I love Carnitas….In the past when I've done slow cooker Carnitas I've added a little bit of cinnamon (1/4 tsp) to the rub. You wouldn't think that would be good on pork, but it always turns out so yummy!

  281. Just made this tonight and as someone who LOVES Chipotle, I have to say, this is better than chipotle's carnitas!! Sooo flavorful. My 3yr old ate it up too :). Thanks for another successful recipe!

  282. You could try it with chicken, I think it would work.

  283. I would love to try this recipe but I don't eat pork. Would you be able to modify it for chicken?

  284. This was delicious! Thank you, Gina, for "spicing up my life" with new WW recipes. You rock!

  285. This is pretty spicy so I would use just one.

  286. Gina-I"m making this tomorrow (Wednesday) and wondering about the spice level. My husband is very sensitive to spicy foods and isn't crazy about them. I'm trying to broaden his horizons. I want flavorful carnitas but not to spicy for him. How many peppers would you suggest?
    Thanks…love all the recipes I've made so far!

  287. I have made this twice. Everyone in my family loves it! We ate it on low carb tortillas with homemade pico de gallo, Colby jack cheese, and sliced avocado. So fresh and delicious! Thanks so much for this easy yet tasty recipe!


  288. I made this yesterday and we have had it for every meal except for breakfast since. SO GOOD!!! Thank you for all your wonderful recipes!

  289. I made this yesterday and it was very good! I think I made mine a little too spicy. Also I could not find adobo seasoning at my store but I was able to find a recipe to make my own easily. It's just salt, onion powder, garlic powder, oregano, chili powder and black pepper.
    The house smelled AMAZING while this was cooking.

  290. Sounds like a wonderful meal!

  291. My husband and I loved this recipe. Served the pork carnitas with Gina's cuban style black beans and rice. For dessert, the Lemon Cheesecake Yogurt cups topped with sliced kiwi and strawberry. A thoroughly delicious and guilt free meal. Thanks Gina!

  292. Jessica…I live in Texas so stuff like this is just falling off the store shelves here. You can make your own though, and it's a great all-around seasoning blend. It's 3 parts salt, 3 parts garlic powder, 2 parts dry oregano, 1 part black pepper, 1 part turmeric and 1 part onion powder. If you're lucky enough to find Mexican oregano, use it…it's sweeter than Italian and has a really unique flavor, but Italian will be just fine for this.

    FYI…I made these for the Super Bowl and I'm making them again for the 4th. They're insanely delicious…perfectly seasoned, juicy, addictive. Much appreciated, Gina!

  293. I could not find Adobo ANYWHERE! I went to two supermarkets and a mexican specialty store, so I had to improvise and make my own, but I didn't have oregano or tumeric… It was STILL sooo good and spicy! A little too spicy and i am Mexican and love some heat. Next time I will only use two peppers. It was just delicious and tender, thank you, thank you!

  294. Another Winner! My husband and I both thought these were fantastic. Had a nice kick too it without being too overpowering. We will be making these again. I may try them in a quesadilla using the 1 point tortillas.

  295. How long in the oven & what degree? Don't have a CP.

  296. Oh yes, you can prep it the night before!

  297. Made this the other night and have been eating it for 3 days! My boyfriend loved it! I'm making again for Father's Day. Can I put it in the fridge Saturday night even with the chicken broth and chipotle peppers and bay leaves and then just plug it in Sunday morning?! Or are there certain things I should leave out? THANKS!!!

  298. I made this today with the Cilantro lime rice & the Black bean salad everything was so yummy. This recipe will be included in our regular rotation of meals in our home. Thanks for sharing!

  299. I was very excited to try this recipie. I made it today and i just wasn't our taste. It came out with such a strong bitter sour taste. I might have done too much garlic and chipotle. I might try again it it will be a while. The skinny nachos and the chicken rolatini's were great!

  300. This carnitas was SO delicious!! I made it to fill tamales and it was amazing. We used the extra to make tacos with salsa verde, avocado, lime, and cilantro and it was out of this world. My boyfriend couldn't stop drooling over it and he is a carnitas fanatic. Thank you so much for posting!

  301. Ijustmade this for dinner tonight as my husband loves carnitas. Our House smelled delicious all day and we couldn't wait to eat. This turned out so much better than I had thought and we will definitely be making this again and again.

  302. The adobo in this recipe was seasoned with salt, cumin, garlic powder, oregano and black pepper.

  303. This recipe looks awesome! I do not currently have adobo seasoning. I was looking online and noticed several varieties. Is there a particular kind I should use? It appears that some varieties have added salt and others do not… curious as to which one you used. Thanks.
    PS. Been doing WW since March and just stumbled across this site. Thank you so much for all of the recipes! Very helpful.

  304. I just made this for my boyfriend and I and we both give this 2 thumbs way up!! Watching our budgets and our waistlines, this will be a recipe that I will be using often! I served it over your fiesta lime rice and added grilled peppers and red onions and a little lite sour cream and it perfectly resembled my favorite Chipotle meal. Can't wait to try the other recipes on your site…I haven't read one yet that doesn't make my mouth water. 🙂

  305. I make this one ALL THE TIME. And when I do I always invite people over for dinner because I know there will be too much for the two of us. I don't care for tortillas, so I also set up a salad bar with shredded cabbage, iceberg, and toppings like tomatoes, black beans, corn, avo, salsa etc, and that way I can have it on a salad while everyone stuffs their tacos.

  306. You can slow cook it on the stove in a heavy pot or in the oven in a Dutch oven.

  307. I would LOVE to make this recipe but unfortuantly do not have a crock pot. Can I make it in the oven? Thanks gina! -KELLY

  308. I am making this right now, but I am SO nervous about the spice because (not being able to find the spice) I just rubbed the shoulder with the remaining liquid from the chiles. Sh*t I bet I am going to have a mouth that blows fire!!

  309. Made this last night for friends and everyone loved it! We actually used pork shoulder with the bone (didn't realize until we got home) and removed the bone when we shreaded the meat.

    It had just enough kick and the flavor was wonderful! We paired this with the cilantro-lime rice and it was a hit!

    We will definitely be making this again! So easy and very inexpensive!

  310. UNBELIEVABLY delicious!!! Everything I've made from your site has been incredible and I am so thankful to you for what you do. Cooking healthfully from scratch is so much more satisfying than the junk I was indulging in. Love!!!

  311. I made this last night with some homemade salsa and guacamole and low carb tortillas. Even my 4 year old loved it.

  312. I tried this and it is wonderful! I don't like a lot of crock pot recipes but I will make this again and again. You can buy a can of chipotle peppers in sauce and freeze in a small jar what you don't use so you will have them the next time you make it.

  313. I made these a few nights ago with the Cilantro Lime Rice, and it was a big hit in my house! I made a burrito bowl for myself, and my husband had a burrito with a flour tortilla and it tasted EXACTLY like Chipotle. I added part of a mashed avocado, light cheese, pico de gallo, and some light sour cream to my bowl. Yum! Plus this makes leftovers for days. Thanks, Gina!

  314. This recipe turned out awesome and the leftovers were even better! Pork carnitas is my go-to at any authentic Mexican eatery. It is fresh and simple. Thank you for sharing! I am not on a diet and I love to cook, so I was skeptical about your recipes. This one sold me!

  315. I want to say that even with out the adobo (because either I'm blind and can't see it or it's not in grocery stores here) this is still AWESOME. I also served it with cilantro lime rice and the cuban black beans. mmm

  316. Holy mole! I bet it was hot!

  317. this is a great recipe!

    However, when I made it, by the end of the day the pork was pretty 'soupy'. I may have to use a lot less chicken broth (if any), due to the moisture content in the pork. We may also fry some in the pan after it's done cooking in the crock pot, to crisp it up just a tad.

    Also, I wasn't very familiar with those peppers in adobo sauce and maybe wasn't paying too much attention to how many you should add. Yes, it does say add 2-3 peppers in the recipe, but I decided to add the whole can (not wanting to waste any) and was figuring it would be bbq-ey, not hot. Well the whole can was about 20 peppers, which made it WAY too hot. Lesson learned! Pay attention to the recipe.

    We are low-carbers and made this with Ole low carb wraps (6 carbs a piece), and added avocado, tomato, goat cheese and greek yogurt (all which helped cool it down.)

  318. Great!! Yes, I like all varieties of adobo and it's always in my pantry. Thanks for commenting.

  319. Hi Gina,
    I just wanted to say that I stumbled across your site just by this recipe alone. I made this for dinner last night, and it was great. My daughter, who is 10, had four servings of this with mini flour tortilla. My youngest, ate one stuffed full of the meat, and my hubby and I ate 3 each. I made homemade pico de gallo to serve with it, along with lime wedges, cilantro, and sour cream. Loved it!!! The plus, was that there was extra for work lunches too. Thank you for a great recipe. Also, I didn't realize that there were three different types of adobo seasoning. I had grabbed the one with cumin, but the taste is great. I never even had it until now, and it will be a staple seasoning from now on.

  320. You're husband is too kind!

  321. First of all, can I just tell you how awesome my house smelled coming home to this tonight?!? I made this with the cilantro rice from this site as well. My husband said is wasn't as good as Chipotle's, it was way better!

  322. Katie, I don't think that will be a problem.

  323. I noticed it said to keep in the slow cooker for 8 hours… would it be a problem if it were in there for longer… say 10 hours?

  324. This was fabulous! I made cooked all night and took it to work for lunch. The guys couldn't get enough of it, good thing I saved a little container for me for later this week. I served it with the Cilantro Lime Rice which was also good. Thank you.

  325. Leslie, I don't follow.

    Marla – that isn't right. It should be dry, usually in the spice aisle. Goya is a popular brand.

  326. The only "adobo" I have found is in a jar. In the latin food section of fred meyers they have all kinda of dried latin spices but no adobo. Just a jar with red pasty stuff and oil. That tastes like burtn rotten chiles….

  327. Can i cook this faster in the crock pot?

  328. I've never made it with chicken, but go for it!!

  329. This was awesome!! We ate it for dinner (for a few nights) and made burritos with the meat and eggs in the morning! Even my picky eater ate it!!

  330. Has anyone ever made this with chicken? Not a pork fan. Love this site- thank you Gina!!!!

  331. All your comments are making me want to make this again! So happy you all loved this!

  332. Made this for dinner tonight and it was WONDERFUL!! The only things I did differently were use a pork loin roast instead of shoulder and deglazed the pan I used for browning with the broth before I put it in the crock pot (added a bit of fat, but I hate to waste those tasty bits of meat left in the pan!). Such a perfect blend of flavors, and so easy! Thank you, thank you for posting. (And your photos are also mouthwatering!)

  333. I'm not sure how I found your blog, but I made this yesterday and it was FANTASTIC! I added some onion and also Adobo 'hot' seasoning (found in International Foods aisle)to give it some kick. It was excellent. Thanks!

  334. I LOVE your recipes! I just started WW a few weeks ago. I'm doing it with my mom and she turned me on to your site. I put this together last night, cooked today while I was at work. It was delicious! THANK YOU!

  335. Wow! This recipe is awesome! I used a rib end boneless roast, and it was very lean and shredded perfectly. We made bowls with your cilantro-lime rice, black beans etc. – all were fantastic. Thanks for these wonderful, healthy recipes – we will be having lots of Chipotle Ala Gina nights at our house!!

  336. Thanks Alex! Some BBQ sauce I bet would be great with this!!

  337. Wow, Gina… just looked through a years worth of comments on your dish. Kuddos to you on all the great feedback to your recipe. I am making it today and serving it to my friends tonight. My husband is begging me to make him bbq pulled pork sandwiches.. I may have to try this and make a little zesty carolina vinegar bbq sauce on the side. 🙂 Thanks for sharing!

  338. Great to hear!

  339. This was absolutely amazing! We made it with the cilantro lime rice (also delicious) tonight. These were the first recipes I've tried from your website but I'm already a huge fan. I'll be back 🙂

  340. Obsessed, love that 🙂

  341. This was delicious! We had it with the cilantro lime rice and the cuban style black beans, and we made some Chipotle style soft tacos (with low point tortillas)… tasted EXACTLY like Chipotle. So good. I'm officially obsessed with your recipes Gina! 🙂

  342. Okay, so I messed up a bit on the adobo as I got the paste one (could not find it as a spice) Didn't matter as this was sooo good. I seriously cannot believe how good this was. And soooo easy!! Thank you so much for such a great recipe. Definitely have enough left over for hubbys lunch and then some!! 🙂

  343. Adobo the dry seasoning. Sorry!

  344. Is the adobo in this recipe a powder or the sauce that comes with the chipotles?

  345. Oh Lynn, it makes me happy when chef's like my food! It really is the ultimate compliment. I hate to think of my recipes as WW recipes, just real food that is light and healthy, sounds so much better!

  346. Made this tonight for dinner and it was FABULOUS!! I added a few dried chiles to the crock pot as well for some added spice. My husband, who is a professional executive chef, cannot stand WW recipes (or similar) because they barely work and have little to no flavor. However, everything I have made from your blog he has really enjoyed. Kudos to you Gina!!! (He ate two huge tacos tonight with the Cuban black beans & cilantro lime rice). 😀

  347. Made this for my family and it was a major hit!!!! Will be making again very soon!

  348. Thanks and enjoy the holidays!!

  349. Yummy! It was awesome and I made the Filipino Adobo Chicken this weekend too; both were fabulous! I need to use the rest of my chipotle peppers so possibly your crab cakes and/or enchiladas are on the menu for this week. Thank you so much for sharing your ideas, recipes, and wonderful photos. Merry Christmas to you and family!

  350. Points plus request for this one too!!! I'm loving mexican spicy flavors right now!!!

  351. Can't wait to try this! It sounds awesome! So glad you are a Chipotle fan too!

  352. I made this the other night. My husband LOVED it! Thanks for another awesome recipe 🙂

  353. It was awesome!! My company absolutely loved it…

  354. I have made this once and it was delicious! I'm making it again tomorrow for a group of friends coming over for dinner. Thank you so much for the great recipes. I love this site!

  355. So far I have loved all the recipes I have tried…so I have browned my meat (I am using a pork loin and a top roast to equal two pounds didn't want to go to the store)…and I have it all sitting in the crock pot to throw on in the morning. I am so excited. I love carnitas and have always been a little nervous to try it out. thanks for sharing all of your recipes.

  356. Thanks for sharing Paul!! And thanks about the photos. That's probably the most challenging part!

  357. A way to make this recipe even easier is to use Mojo marinade by Goya – I believe you can find this in most supermarkets.

    You can replace all of the chicken broth with the Mojo marinade.

    I would still recommend using spices and rubbing the pork very well with them before browning the meat – after browning the meat you only need to use the mojo marinade while slow cooking the pork. (you do not have to marinate the pork in the mojo beforehand – unless you have the time).

    Also, to avoid soggy pulled pork you should let the meat cool down for a few minutes before you shred it. I also would not cook the meat any further after shredding it. (also be careful not to steam the 'hot' shredded meat by wrapping the hot meat in something like tin foil).

    – –

    Hey Gina, I love your site. I have been visiting often after I found it a few weeks ago. Your recipes are straight forwarded and allow for so much creativity. Also, your pictures are great!

  358. YUM!!!! I loved these – posting to my blog too!

  359. I haven't tried this with beef, but I'm sure it would be great!

  360. Can you make this recipe with beef? I have several beef roasts (and can't eat pork) but would love to try this. Please give me your feedback! Love your recipes! Thanks Gina for all your hard work! 😉

  361. So yummy! I couldn't find adobo seasoning so I made some from a spice mix recipe and it was FANTASTIC! A keeper for sure.

  362. I love lettuce wraps, thanks for sharing!

  363. Made this last night and now enjoying it for lunch. Delicious! Keeping the points low and eating it with lettuce wraps! Thanks Gina!-Chanel

  364. Made this tonight and it was super delicious. Personally, I would not use a pork loin, I feel carnitas need a bit of good ol' fashioned pork fat for the best flavor and moistness. I was careful to trim off the fat before browning, and skimmed the fat off the liquid before finishing them off. I also finished mine off in a hot oven to crisp up the edges. DH said these were better than his favorite Mexican joint. Thanks for the recipe!

  365. @saglamgirl Awesome!! Thanks for leaving a comment!

  366. These were so awesome!!! I live in San Antonio, TX where we have really good mexican food and I have to say I don't miss the fatty mexican food I used to eat! I first served them as tacos in corn tortillas w/ pico and ff sour cream, and then used them on chalupas. My dh loved them, too!!!

  367. This was delicious!! So easy and something the whole family loved!

  368. Thanks Laura, I will work on more slow cooker recipes!

  369. This was soooo good, and this is coming from someone who is historically afraid of anything with even a little bit of spice. I made it with 2 shoulder blade steaks bone-in and trimmed a lot of the fat around the edges and in between. This meant I was left with a lot of pieces, but since the slow cooker is so forgiving (it is definitely my favorite appliance in the house – as an aside I would love more recipes from you using the slow cooker), I followed the rest of the recipe to a "T". Perfect!

    Thanks so much!!!

  370. This is such a great recipe and so easy. People always ask for the recipe! We also add Penzey's smoked paprika to the spice rub. Out of this world. Thank you !!

  371. Okay, I just had to write a quick update….these were a HUGE success! I used a pork loin (it was on sale this week). My family doesn't care for avocado, so we passed on that, we topped with a little reduced fat sour cream and a generous sprinkle of fresh chopped cilantro……the flavor was OUTRAGEOUS! Added bonus…enough left overs for lunch this week. Yay!

  372. Yes, they are!! You're welcome!

  373. I put this in the crock pot this afternoon. My plan is to shred it tonight and heat it up for dinner tomorrow night. I just tasted a small sliver and let me just say…My family is in for quite a treat tomorrow night. Thanks so much for sharing!!

  374. Thanks for commenting! That's my favorite way to eat it too!

  375. I have tried (and love) many of your recipes, but this was my fav so far! My husband said Move over Chipotle! This pared with your cilantro rice, corn salsa and Whole Foods guac (didn't have enough time for that) was AWESOME! Thank you for making real food healthy!

  376. Okay I have to admit.. I've never actually had carnitas but everyone I know raves about them.. I was tired or making the same dishes over and over so I figured I'd try something new.. this dish went over fantastically with my extremely picky DH! I paired it with the cilantro lime rice which he loves also! THANK YOU THANK YOU THANK YOU!

  377. Thanks Dan! Let me know how they turn out!

  378. Gina, you so rock. My wife and I have made like literally 20 of your recipes, and none of them disappoint. Specifically the Mexican ones. I just prepped this and threw the crock pot in the fridge, I can't wait to cook it tomorrow.

  379. Great! You'll probably love the barbacoa beef!

  380. My boyfriend and I made this last night and it came out AWESOME! The meat is very flavorful and has a nice kick to it but is not overly spicy. Very complex flavors…and it was SO easy. This was the first thing that I made from this site and I was impressed! Def going to make again.

  381. Just put these in the crockpot, can't wait for dinner! This will be my 3rd time making these and we all love it. I like to use the leftovers to make your quesadillas with mango salsa.

  382. having these tonight for dinner…can't wait to get home to smell the cooking meal!

  383. You could buy Tabasco Chipotle hot sauce, or dry Chipotle chile powder instead and use enough to taste.

  384. I couldn't find those peppers, is there in an alternative?

  385. Gina, Just wanted to stop by and tell you that this recipe was a great hit in our home. Hubby could not get enough of it, he ate till he no longer could. I made BBQ pull pork sandwiches with the left overs and they where also a huge success. Thank you so much for all your delicious recipes. They have helped me a lot with sticking with weight watchers and loose weight.

  386. Thanks Marybeth!!

  387. Just wanted to say that I made this today. To help answer Alaina's question… pork loin works fine – that's all I had in the freezer so it's what I used. It shreds apart, too. The meat tastes great. My family couldn't get enough! Thanks!

  388. @Alaina- I'm sure pork loin would taste great, just not sure if it would shred. If you try it with pork loin, let me know!!

  389. Would a pork loin work for this? I don't use my slow cooker much, but this recipe looks fantastic. Especially after reading some of these comments! Thanks 🙂

  390. Yes, they are super spicy!! This really makes a lot! Glad you liked it!!

  391. Good recipe! Watch those peppers though! I put 4 of them in my dish and it was super spicy to say the least! We got several lunches and 2 dinners out of one roast so I will fix this again!

  392. @Cory, sure a pressure cooker would work fine. You probably want to cut the meat into large chunks, and the cooking time would be about 30-45 minutes on low.

  393. Gina- Looks great as always… but I dont own a slow cooker, how would I adjust to use a pressure cooker, if that would even work?

  394. Oh. My. Goodness. THIS WAS FREAKIN DELICIOUS!! I made it on Monday and my husband is already asking for it again this weekend.
    I like carnitas, but living in Louisiana, it's hard for us to find good ones. The carnitas we're used to are usually chunks of pork, not shredded, so I didn't totally shred it all, I mainly left it in small cubes/chunks. The flavoring was awesome. My adobo was leftover from when we lived in Texas…like 7 years ago, and we couldn't find any more, so I just added some onion powder. My husband is now in love with the chipotle peppers too. They were pretty spicy, I only put two in there and that was just enough heat for me. My husband is hispanic, and he likes his food really spicy, so he will be using those peppers a lot.
    Thank you for a wonderful recipe!!

  395. @Christina – LOL! Thanks for writing back! Glad your Mexican family approved 🙂

  396. Hey there,
    I am the one with the Mexican husband… with the Mom who's a great chef… Sorry for the delay. I hope your fingernails have grown back by now! LOL. But he completely approved of the carnitas. He was really excited that I had made something like this and said it was delicious:) I made the barbacoa today and it is also excellent. I love these recipes and so does he! Thanks so much for all your hard work and info!

  397. My husband and I LOVED this! I had to physically restrain him from eating the entire crock pot full of delicious meat 🙂

  398. Thanks Amy!

  399. The meat guys at my grocer told me they call it a "Boston Butt" roast. I live in Florida – maybe it's a east coast thing?

  400. MMM.. It's in the crockpot right now.. Can't wait to eat it for dinner !!!

    Thanks for all the Fabulous recipes … <3

  401. This was amazing! We ate it with warmed tortillas like street tacos. It made enough to eat several times this week and still have some to freeze for later.

  402. I made this for dinner and my family went nuts it is a keeper. So good and moist.

  403. Oh boy! **Biting nails**

  404. My husband is Mexican and raised by a fantastic chef … we are marinating tonight and cooking it tomorrow… will let you know if it lives up to his standards…LOL

  405. Yes, this is very lean, yet not dry at all. And soo easy to make! It makes alot so you can definitely freeze lunch portions or future dinners.

  406. There's a little restaurant nearby that makes amazing carnita tacos, I go there almost every week! This looks so good, definitely making my mouth water. I have a feeling I'll be making instead of buying them soon :).

  407. I was looking for carnitas recipes the other day and didn't really find anything I was crazy about. This looks so good, though- especially the fact that it's not cooked in lard! I might have to give it a try in the next few weeks!

  408. I have a total addition to Mexican food, which when eaten out, has a total addiction to my waist line. Thanks so much for offering up a healthier alternative!

  409. I can not believe how wonderful this was! Thank you so much for the recipe. We will be making it again and again!

  410. I have a freezer full of very lean tenderloin chops I bought on sale. I bet I could substitue those with out changing the points value too much!! Thanks Gina! You have saved us from yet another dinner of baked pork chops!!!!

  411. @Tammy- Sure, here is an example of pork shoulder roast. Perhaps there is another name for it?

  412. Hi Gina, I'm familiar with pork shoulder ham (picnic ham / pernil) but when I went to my local shoprite and asked the butcher for a boneless pork shoulder she looked at me like I was crazy. Said she never heard of it! lol Maybe it was just the butcher? Either way, can you be more specific…maybe give the exact name of the Smithfield product. Thanks! 🙂

  413. Thanks Carol. All my recipes can be tweaked to your liking, I just give you the base. I personally like to use a little healthy olive oil for flavor which I don't think can always replaced.

  414. Gina, your recipes are grea but a lot of time I do replace oil with fat free low sodium chicken broth. Lowers points and replaces one taste with another. Just as tasty. Carole

  415. Yummmo! I made this on Sat and it was awesome!!!!!!!!!! So tasty!!!! A defintie keep yet again thanks Gina's! I made with the Scallion Cilantro Rice which I have made numerous times and is also another winner!

  416. This is fantastic! Easy to make and oh so good. I put it on this Sunday and now I have lunches for the week. I froze individual portions. I am going to have it with roasted veggies. Really, really good thanks!!

  417. @BetsyG- Yes, it's different. It's a small can of Chipotle Peppers and it comes in adobo sauce. You can find it in your Mexican section. You don't want to use the whole can, it's very spicy. You can save the rest or freeze the rest for the future.

  418. making my grocery list and adding this! not sure what u mean by the chipolte peppers in adobo sauce? Is this different from the adobo powder? I'm guessing you add the peppers to this sauce?

  419. I made these today. They were amazing!! Thanks so much for all the great recipes!

  420. this is fabulous!

  421. @Cynthia- there is a dry spice in the latin section of your supermarket called Adobo. Many brands make adobo, Goya, Badia, etc. If you can't find it, it's basically salt, pepper, garlic powder, ground oregano, cumin and turmeric (sometimes citrus zest).

    @101- I found it in my local Pathmark but if you don't see it, either ask or go to your butcher.

    @Anonymous- I buy those too! Low carb wraps are usually 1 pt or less. La tortilla factory is great too!!

    @Laura, yes, dry bay leaves. I've never seen fresh ones, wish I had a bay leaf tree!

  422. I love Mexican, this looks really easy! I can't wait to try it.

  423. This looks delish!

  424. This looks amazing. Question – when you say 2 bay leaves, do you mean fresh or dry?

  425. Gina: I am so anxious to try this. I am trying to get my husband to lose weight and he is a BIG meat eater and loves Carnitas. You are right asbout the wraps. I usually get the Mission Carb right tortillas. They have about 15g of fiber in them so they come out to 1 pt.

  426. Can't wait to try this one!

  427. Looks so yummy I know my kids will love this. When you list "adobo" I'm not sure I know what you mean. Is there a condiment just called adobo as opposed to chilies in adobo?

  428. Looks great! Keep 'em coming.

  429. No, I didn't provide that because I don't want you to be limited eating this one way! Pictured here with the wraps (depending on what wraps you use, this was a 1 pt whole wheat wrap) and 2/5th of a hass avocados it was 7 pts. I also added a little corn salsa after I took the photo.

  430. Looks delicious! Carnitas are a hit around here, I'll try your recipe next time I make them 🙂

  431. Yet another reason I need to get a crock pot! Awesome recipe!

  432. I love me some Carnitas and this recipe looks fabulous! BUT what about the wraps? You didn't list those or what the Nutrition Info would be WITH the wraps.

  433. love pork! and mexican style even better! looks real good! thanks

  434. YUM! This looks so good. I make something like this with chicken breast but my family would enjoy the pork dish as well.

    Love your pictures too!

  435. Mmmmm…can't wait to try that one. You've sold me on the burrito bowls. I sometimes make a crock pot full of the Chicken Ropa Vieja just so I can freeze individual portion sizes to pull out for lunch. Yep, you read that right — sometimes I make it and don't share! 😉

  436. I'll be making these too, I might double the recipe and just freeze the leftovers. Looks so yummy!

  437. holy jebus Im drooling! Im so hungry now haha they look so good 🙂 Im so making these!