Crockpot Pork Carnitas (21 Day Fix Approved)

I am a big pulled pork fan, it's simple and delicious, it's great to throw into quesadillas the next day and it freezes well.  I love to freeze single servings of it to heat up if my husband won't be home for dinner.  I just throw it in a pan to reheat it after it's been defrosted, maybe add a splash of chicken broth, and saute it until it's heated through.  I either throw it on top of a bed of lettuce with sliced avocado or on top of a baked sweet potato topped with mashed avocado.  I served this on a toasted sweet potato slice over spring mix with sliced avocado on top.  You can absolutely throw this on a bun or in a wrap or just plain.  


Serves 6-8

  • 3 lbs pork loin
  • 1 1/2 cups reduced sodium beef or chicken broth


  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • freshly ground black pepper to taste


Pour broth into the bottom of your crockpot.  

Combine all of the rub ingredients in a small bowl and stir to combine.  

Rub all of the spice rub on all sides of the pork loin.  Place in the crockpot and cook on low for 6-8 hours.

Once cooked, remove from the crockpot, shred with 2 forks and place it back in the crockpot, making sure to stir with tongs to coat with the juices.  

Serve over lettuce, on a bun, on a baked sweet potato or in a wrap and top with desired toppings.


Recipe by Christine Pechulis