Slow Cooker Pork Carnitas Plates

slow cooker pork carnitas on white plates with silver forks

Satisfy a TexMex craving with Slow Cooker Pork Carnitas Plates. This paleo-friendly recipe feeds a crowd and makes a delicious party entree. Roast pork in the slow cooker, then shred. Roast sweet potato cubes until crispy and whip up a simple homemade guacamole. Make the plates, adding the hash first, then the carnitas and guac. Bursting with flavor and perfect for entertaining, Whole30 Slow Cooker Pork Carnitas Plates are a new favorite!

Prep Time 20

Cook Time 5 45

Total Time 6 5

Servings servings

Calories 833kcal

Ingredients

Slow Cooker Pork Carnitas

4 lb. pork shoulder roast
1 tablespoon ground thyme
1 tablespoon dried oregano
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
1 ½ teaspoons dried marjoram
½ teaspoon red pepper flakes
1 medium yellow onion , chopped
4-5 large garlic cloves , minced

Sweet Potato Hash

2 tablespoons coconut oil
3 medium sweet potatoes cut into ½” cubes (about 6 cups)
1 tablespoon taco seasoning

Guacamole

2 large avocados halved
1-2 tablespoons freshly squeezed lime juice
Salt and Pepper to taste

Instructions

Make the Slow Cooker Pork Carnitas

Place the pork shoulder roast in the slow cooker.
Season with thyme, oregano, salt, pepper, marjoram and red pepper flakes.
Add the onion and garlic, sprinkling around the pork.
Cover, and cook on LOW for 5-7 hours.
Turn off the slow cooker once the pork is cooked, and shred using a fork.
Remove the shredded pork from the slow cooker, and place on a baking sheet. Continue in the next section, roasting this with the sweet potatoes second baking round.

Make the Sweet Potato Hash

Measure out the solid coconut oil onto a baking sheet.
Preheat the oven at 425°F. As it preheats, place the baking sheet in the oven.
While the pan and coconut oil preheat, chop the sweet potatoes.
When the pan and coconut oil are heated through, place the chopped sweet potatoes on the baking sheet. Season with the taco seasoning.
Place the baking sheet in the oven, baking for 25 minutes.
Remove from the oven and flip the sweet potatoes, and place in the oven.
Place the pork carnitas in the oven, too.
Roast the sweet potatoes and carnitas for 20 minutes.
Remove both pans from the oven, checking the sweet potatoes to ensure they’re crisp.

Make the Guacamole

In a glass bowl, combine the ripe avocado with the lime juice.
Season with salt and pepper.
Add tomatoes, cilantro, onions, etc., to the guacamole if desired, and set aside for serving.

Arrange and Serve Carnitas Plates

Scoop the sweet potatoes onto a plate.
Top with the carnitas meat.
Add a dollop of guacamole on top of the meat.
Enjoy immediately!

Notes

Please note that the total time includes the slow cooker time, as well as the roasting time for the sweet potatoes AND carnitas. It could change based on your slow cooker’s ability to cook the meat, as well as your oven being more powerful than mine.

Entertaining tip: Chop the sweet potatoes in advance and store in the refrigerator until roasting time. Roast the pork carnitas up to a day before your event. Finish them in the oven, as specified in the recipe, along with the sweet potatoes. Make the guacamole just before serving so it doesn’t oxidize.

Instant Pot instructions: Follow the instructions up until you turn on the slow cooker. Add 4 tablespoons of water. Close the Instant Pot and seal the valve. Cook for 1 hour 20 minutes for a 4 lb. pork loin roast. (The IP cooks this cut of pork at 20 minutes per pound, so if yours is a different size, calculate the cooking time accordingly.)

Nutrition