Pork Carnitas

I am not a huge fan of Mexican food, primarily because I do not care for cumin. However, these carnitas are wonderful and allow me to fix a taco night that everyone loves.  They are cooked in the slow cooker and so incredibly simple.  I just use a pork tenderloin for our family as listed in the recipe – but for a large crowd you could use a pork loin.  We serve these up with Mission Carb Balance Tortillas.  Enjoy!


Pork Carnitas


  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 pork tenderloin
  • 2 bay leaves
  • 2 cups chicken broth


  1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
  2. Coat the pork tenderloin with the mixture
  3. Prepare your slow cooker and place the bay leaves on the bottom.
  4. Place the well coated pork on top of the bay leaves.
  5. Pour the chicken broth around the pork, carefully trying to not remove the spices from the pork.
  6. Cover and cook on low for 9 1/2 hours – turning the meat over after 5 hours.
  7. When the pork is finished shred it with a fork.
  8. Cover a baking sheet with aluminum foil and spread the pork out evenly on the sheet
  9. Broil for 5- 10 minutes to crisp the meat.
  10. Spoon the broth from the slow cooker over the meat to keep it moist.
  11. Serve and enjoy!

Note – to serve more people you can use a both tenderloins, a pork loin, or a shoulder roast.  You simple double the spice mixture for larger meat selections.

Nutritional Information – Pork Carnitas are 0 carbs. If you serve them with Mission Tortillas they are 19 g carbs a piece (primarily fiber)