Carnitas are one of those meals that genuinely do the work for you. You throw everything in the slow cooker in the morning, and by dinner you have tender, pull-apart pork that works for tacos, burrito bowls, quesadillas, salads, or straight off the fork standing over the pot. They also freeze really well, making them a perfect option to batch cook for postpartum.
This version uses FOND Bone Broth's Nopal and Cilantro flavor as the braising liquid, which adds a slow heat and a depth you don't get from water or plain stock. The citrus-- a full orange and two limes-- breaks down the pork over a long cook time and balances the heat beautifully (read: these are NOT spicy, don't worry!) Pair it with homemade refried black beans and toppings of choice and you have a complete, nourishing meal that covers almost every dinner request in a busy week.
I used to think searing your meat was necessary before adding to the slow cooker, but honestly you can just add everything and sear to desired crispiness at the end which saves time and mess!
Why This Recipe Is Worth Your Time
Pork butt (you can also use pork shoulder) is one of the most nutrient-dense, underrated cuts you can buy. It's loaded with B vitamins, zinc, selenium, and collagen from the connective tissue. When you slow cook it low and slow, that collagen breaks down into gelatin, which supports gut lining integrity and joint health.
Adding bone broth to the braise doubles down on that collagen and mineral content. FOND's Nopal and Cilantro is made with pasture-raised chicken bones and includes nopal cactus, cilantro and habanero for an amazing depth of flavor. And don't worry, spread across the whole recipe this is not too spicy even for my littlest!
Fresh oregano and cumin aren't just flavor-- oregano contains carvacrol and thymol, both researched for antimicrobial properties, and cumin supports digestive enzyme activity while boosting glutathione.
Garlic supports immune function and gut microbiome diversity through its allicin content.
The citrus tenderizes the connective tissue through acidity, brightens the final flavor, and adds vitamin C.
Black beans bring a solid dose of plant-based protein and fiber, along with folate, iron, and magnesium. Combined with the pork, this is a high-protein, blood sugar-friendly meal that keeps you full without the crash.
Carnitas Ingredients
6 lbs pork butt, bone-in or boneless
2 teaspoons cumin
2 teaspoons sea salt
1/2 teaspoon black pepper
1 white onion, quartered
8 cloves garlic, smashed
1 orange, juiced (keep the spent halves to add to the pot)
2 limes, juiced
1 jar FOND Nopal Cilantro Bone Broth
1 bunch fresh oregano leaves, roughly chopped
1 bunch cilantro, roughly chopped, plus additional for garnish
Carnitas Instructions
Pat the pork butt dry and season all over with salt, pepper, and cumin.
Place the quartered onion and smashed garlic on the bottom of your slow cooker. Set the pork butt on top.
Pour the orange juice, lime juice, and the full jar of FOND bone broth over the pork. Tuck the spent citrus halves in around the meat if you want extra flavor. Scatter the fresh oregano and cilantro over the top.
Cook on low for 8–10 hours or high for 5–6 hours, until the pork shreds easily with two forks. Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat or bone. Reserve the braising liquid.
For crispy carnitas (highly recommend): heat a generous spoonful of lard or tallow in a cast iron skillet over medium-high heat. Add the shredded pork in a single layer without crowding the pan and let it cook undisturbed for 3–4 minutes until the edges are caramelized and crispy. Work in batches if needed. Ladle a few spoonfuls of the reserved braising liquid over the top before serving. Do this just for the portion of the meat you will eat that night, reserving the rest in the juice for meals later in the week.
Makes 12 servings
Nutrition per serving: 380 Calories, 42g Protein, 22g Fat, 3g Carbs, 0g Fiber
Refried Black Beans Ingredients
2 cans black beans, drained and rinsed
4 cloves garlic, peeled and smashed
1 teaspoon cumin
2 tablespoons pork lard or beef tallow
1 cup bone broth, the FOND Nopal Cilantro is nice here too!
Salt to taste
Refried Black Beans Instructions
Heat the lard or tallow in a skillet over medium heat. Add the garlic and cumin and cook for 1–2 minutes until fragrant, stirring so the garlic doesn't burn.
Add the drained black beans and stir to coat in the fat. Cook for 3–4 minutes, letting the beans get some color and absorb the flavor from the garlic and cumin.
Pour in the bone broth and bring to a simmer. Cook for another 10-15 minutes until most of the liquid has reduced.
Use a fork or potato masher to mash the beans to your preferred texture, leaving some whole for body. Season with salt to taste.
Makes 12 servings
Nutrition per serving: 110 Calories, 6g Protein, 3g Fat, 16g Carbs, 5g Fiber
For serving:
Tortillas of choice
Butter lettuce
Red Onions
Avocado Slices or Guacamole
Cotija Cheese
Cilantro
Pico de Gallo
Limes
How to Use This for the Whole Week
Once you have both the carnitas and the beans ready, dinner is 10 minutes or less every night. A few ideas:
Tacos: corn or flour tortillas, carnitas, refried black beans, pickled red onion, fresh cilantro, a squeeze of lime
Burrito bowls: cilantro lime rice or cauliflower rice, carnitas, beans, guacamole, pico de gallo, shredded cheese
Quesadillas: flour tortillas, carnitas, beans, shredded cheese
Loaded nachos: chips, beans, carnitas, jalapeños, cheese, sour cream
Breakfast: carnitas and beans over scrambled eggs with salsa
Tips and Notes
The cast iron step is optional but it is the difference between good carnitas and great carnitas. Don't skip it.
This batch is large intentionally. Carnitas keeps in the fridge for 4–5 days and freezes well for up to 3 months. Reheat with a splash of the reserved braising liquid to keep it moist.
If you're using boneless pork butt, the lower end of the cook time is usually enough. Bone-in may need the full 10 hours on low and the flavor is worth it.