These Easy Crockpot Pork Carnitas are so easy and can be in the slow cooker in under 5 minutes. Eat it in tacos, burritos, or salads. 

If you’re looking for a healthy mexican meal, these easy Crockpot Pork Carnitas are just that.

Easy Crockpot Pork Carnitas




For some reason I can’t say that word without a Mexican accent and drawing out the middle of the word as long and obnoxiously as I can. Seriously, I did all the prep for these pork carnitas in under a minute.

They were moist, spicy, and great snuggled in a warm tortilla with some pico de gallo, avocado, cheese, and a squeeze of lime. John loved the pork on a salad with some of the extra sauce that it had been cooking in all day.

I loved these Easy Crockpot Pork Carnitas because it uses pork tenderloin which is leaner and healthier than a pork roast.

These Easy Crockpot Pork Carnitas come from Kelle Hampton who is a mom who shares her life inspirations as well as her experiences with having a daughter with down syndrome. If you haven’t heard of her blog start here to hear her story. Once I started reading, I was hooked on Kelle’s outlook on life.

If you love these Easy Crockpot Pork Carnitas, you’ll love these pork recipes:

Mojo Pork Tenderloin

Root Beer Pulled Pork Sandwiches

Cafe Rio’s Sweet Barbacoa Pork

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Easy Crockpot Pork Carnitas


  • 2 pork tenderloins (about 1 pound each)
  • 1 15-18 ounce jar of your favorite salsa verde
  • 1 10 ounce can Rotel tomatoes
  • 1 4 ounce can diced green chilies
  • 1 white onion , chopped in large pieces
  • 1/2 teaspoon cumin


  1. Place all of the ingredients in a crockpot and cook on low for 8-10 hours or until pork easily forks apart. Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and a squeeze of lime. Make sure to get some of that yummy sauce the pork is in inside your tortilla. Add a side of Cilantro Lime Rice and black beans.
  2. Trying to eat healthy? Make it into a salad by placing the pork on top of some lettuce with pico de gallo and a squeeze of lime.

Recipe Notes

Source: adapted from Kelle Hampton