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Slow Cooker AIP Pork Carnitas Recipe

Louise | December 26
Slow Cooker AIP Pork Carnitas Recipe #aip

Good things come to those who wait. Like many slow cooker dishes, this AIP pork carnitas recipe needs to simmer for awhile. But trust me, it’s worth it.

The Origin of Carnitas

Carnitas is a Mexican dish originating in Michoacán. Carnitas, or “little meats,” are prepared by carefully braising or simmering pork in oil or lard for a length of time.

Traditionally, the pork is placed in a copper pot and covered in lard. After the lard has melted into the meat, a plethora of seasonings is added, including garlic cloves, oregano, bay leaf, thyme, marjoram, chili, cumin and salt.  This recipe includes only AIP-friendly spices.

Oftentimes this dish is topped with cilantro.

A Healthy Dose of Onion

Onions are a great flavor enhancer, but they bring even more to the table. They’re a wholesome food that everyone can benefit from. Check out these health benefits:

  • Cancer fighter – Onions have been shown to have preventive effects against cancer.
  • Heart health – Eating raw onion (although not applicable to this recipe) reduces LDL, and the sulfur in onions aids in thinning the blood.
  • Blood sugar control – The sulfur in onions helps fight insulin resistance.
  • Reduced risk of ulcers – Onions fight free radicals, hence reducing your risk for gastric ulcers.
  • Better bone density – This was news to me. Studies have demonstrated a positive relationship between onion consumption and stronger bones.

Slow Cooker AIP Pork Carnitas Recipe #aip

Slow Cooker AIP Pork Carnitas Recipe #aip

Slow Cooker AIP Pork Carnitas Recipe

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Entree', Appetizer
  • Cuisine: Mexican


  • 1 Tablespoon of olive oil (15 ml)
  • 1 Tablespoon of dried oregano (3 g)
  • 1 Tablespoon of lime juice (15 ml)
  • 1 teaspoon of turmeric (2 g)
  • 1 teaspoon fine salt
  • 2.3 lb pork shoulder, boned and rolled (1kg)
  • 1 large onion, peeled and sliced
  • 3 garlic cloves, peeled and finely sliced
  • 2 cups (480 ml) chicken stock
  • 1/4 orange juice (60 ml)
  • Additional salt to taste


  1. Preheat oven to 430 F (220 C).
  2. Mix together the olive oil, dried oregano, lime juice, turmeric powder, and salt. Rub the mixture over the pork shoulder.
  3. In a large roasting pan, place the onions and garlic at the bottom of the pan. Then lay the pork shoulder on top.
  4. Mix the orange juice and chicken stock together and pour into the bottom of the roasting pan.
  5. Place the pan in the preheated oven for 10 minutes. Then reduce the oven temperature to 320 F (160 C). (Alternatively, you can put the pork and other ingredients into a slow cooker and cook on low for 8-10 hours.)
  6. In the oven, cook on the low temperature for around 5 hours. Check every hour to make sure your oven is still going. Turn the pork over each time with tongs. Using a large spoon, ladle some of the liquid from the bottom of the pan over the pork.
  7. When the pork is done, remove any butcher’s twine.
  8. Let rest for a bit and then shred and season with additional salt to taste. Enjoy immediately or save in the fridge/freezer for later in the week.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 506
  • Sugar: 6 g
  • Fat: 32 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 40 g
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