Slow-Cooked Pork Carnitas with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender shredded pork simmered in citrus-spiced broth, served with fresh avocado salsa. This Mexican recipe, ready in about 380 minutes, pairs pork shoulder, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, boneless, cut into 1-inch cubes pork shoulder
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 large, chopped onion
• 4 cloves, minced garlic
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 2, diced avocado
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 1, cut into wedges lime

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder cubes, 1/4 cup lime juice, 2 tbsp olive oil, 1 chopped large onion, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to coat the pork.
2. Step 2: Transfer the pork mixture to a slow cooker. Add 1 can (14 oz) diced tomatoes and 1 cup chicken broth. Stir to combine.
3. Step 3: Cook on low for 6-8 hours, or until pork is tender and easily shreds with a fork. Remove pork and shred with two forks, then return to slow cooker to mix with sauce.
4. Step 4: In a small bowl, combine 2 diced avocados, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 tbsp lime juice. Season with a pinch of salt.
5. Step 5: Serve carnitas warm with avocado salsa on the side and lime wedges for squeezing.