Weight Watchers Slow Cooker Pork Carnitas
Tender, flavorful pork carnitas made in a slow cooker with traditional Mexican spices and citrus. This lighter version uses lean pork loin instead of fatty shoulder, making it perfect for health-conscious eaters who don't want to sacrifice authentic taste. The combination of ancho chile powder, orange juice, and beer creates deeply savory meat that shreds beautifully after slow cooking. Ideal for weeknight dinners, meal prep, or casual entertaining with tacos, bowls, or salads.
Ingredients
- 1 tablespoon ancho chile powderchipotle powder1:1all
smokier heat
- 1 ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cumin
- 32 ounce lean trimmed pork loin
- ¾ cup orange juice
- 1 tablespoon tomato paste
- 12 fl oz light beerdark beer1:1all
richer flavor
- cloves garlic, crushed
- 1 cinnamon stick
- 3 teaspoon bay leaves
- 1 tablespoon fresh lime juice
Instructions
- 1
Mix chili powder, oregano, cumin, coriander, and salt in a small bowl
- 2
Rub spice mix all over the pork
- 3
Spray large skillet with nonstick spray and heat over medium-high heat
- 4
Brown pork in skillet, turning occasionally, until browned on all sides
- 5
Whisk together orange juice and tomato paste in slow cooker
- 6
Add browned pork, beer, garlic, cinnamon stick, and bay leaves to slow cooker
- 7
Cover and cook on Low for 6-7 hours until pork is very tender
- 8
Transfer pork to cutting board
- 9
Remove and discard cinnamon stick and bay leaves from slow cooker, reserve garlic
- 10
Mash reserved garlic with fork in small bowl
- 11
Mix remaining salt into mashed garlic
- 12
Shred cooled pork into pieces using two forks
- 13
Combine shredded pork with cooking liquid, garlic-salt mixture, and lime juice
Tips
Brown the pork well before slow cooking for deeper flavor and better texture in the final dish.
Don't skip mashing the garlic with salt - this creates a paste that distributes flavor evenly throughout the meat.
Save some cooking liquid separately to add moisture when reheating leftovers.
Good to Know
Refrigerate up to 4 days in airtight container. Reheat with reserved cooking liquid.
Can be made 2 days ahead. Reheat gently with cooking liquid before serving.
Serve hot in warm tortillas with onions, cilantro, and salsa, or over rice and beans.
Common Mistakes
Don't skip browning the pork to avoid bland flavor and poor texture.
Remove bay leaves before serving to avoid bitter bites if accidentally eaten.
Let pork cool slightly before shredding to avoid burning your hands.
Substitutions
richer flavor
FAQ
Can I use a different cut of pork?
Yes, pork shoulder works well but will be fattier. Pork butt is also excellent for carnitas and may be more traditional than loin.
What if I don't have ancho chile powder?
Regular chili powder works as a substitute, though the flavor will be less complex. Chipotle powder adds nice smokiness if available.
How long will leftovers keep?
Properly stored carnitas last 4 days refrigerated or 3 months frozen. Thaw overnight and reheat with cooking liquid for best results.