Crockpot Tex Mex Carnitas

I got this recipe from the 30 night’s of Paleo Crock Pot Meals website. First recipe I made off this sight and it was a huge hit. The leftovers taste even better!


2-3 lbs. pork butter or shoulder (I used 2.71 pounds of Pork shoulder blade, Boston Roast

1/4 cup diced yellow onions

1/4 cup diced chilies or 4 oz. can

2 tsp. fresh minced garlic

1 1/4 cup diced tomatoes or 14.5 oz. can

1 tbsp. ground cumin

2 tsp. onion powder

2 tsp. Chile powder

1 tsp. garlic powder

1/2 tsp. salt

1 tbsp. honey

2 tsp. lime juice

2 tbsp. orange juice

1/2 cup Barbecue Sauce (original)


Place all ingredients in a crockpot on low for 8 hours

About an hour prior to easting, you can shred the pork with two forks and stir for one minute

Serve on lettuce wraps, as salad, bun for pork sandwiches, or corn/flour tortillas

The BBQ sauce really gives it that Tex Mex style. If you don’t like BBQ sauce you could always sub 1/2 cup green or red salsa.

For side dishes, black beans and Spanish rice are good options: