Crock Pot dinners are the best and this Paleo Carnitas recipe is great because it is so easy to put everything together, go about your day and come home to a fully cooked dinner. This also is great on days where you are meal prepping because pork shoulders are usually so large that you can have left overs depending on how many people you are feeding. This recipe is really versatile you can use this meat in all types of dishes from tacos and nachos to enchiladas. I love the crispy edges you get from putting it under the broiler.
Paleo Crock-Pot Carnitas
This is a simple way to cook a pork shoulder and can be used for many different recipes where it calls for shredded pork.
- 1 pork shoulder roast about 2 pounds
- 1/2 yellow onion diced
- 1 cup orange juice
- 2 tablespoons chili powder
- 2 dried bay leaves dried
- 1/4 teaspoon chili flakes
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 4 cups water
Add everything to the crock-pot and turn on low for 8 hours, depending on the size of your pork shoulder.
Once the crock-pot is finished cooking shred the pork shoulder.
Preheat oven broiler on high. Place the shredded pork on a baking sheet. Add a couple tablespoons of cooking juices from the crock-pot over the pork.
Place pork under the broiler for 5 to 7 minutes or until crispy. Serve with favorite carnitas fixings.