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My favorite food is definitely Mexican food. Oh, and Thai food. Wait, I can’t forget Mediterranean and Italian. Whatever, I like it all, OK?
But, Mexican food is definitely one of my favorite cuisines, and I must say, it very easily adapts to a healthy lifestyle. My favorite flavors are that of the smoky chilies, the bright cilantro, fresh tomatoes, and tangy lime. Oh and DUH – all of the avocado. I can do without the fried chimichangas and cheese covered burritos, for the most part, and I think it’s the reason I fall back on so many Mexican inspired dishes on a regular basis in my kitchen.
Recently, I’ve been trying to implement more theme nights into my weeknight routine, for some spice and to make meal planning a breeze. For example: Pasta Night, Comfort Food Classic Night, Breakfast for Dinner Night, and Taco Night!
Yay! Finally, a taco recipe on Miss Allie’s Kitchen andddd we’re making it Whole30 compliant. Feel absolutely FREE to use your own tortilla of choice if you’re not doing Whole30, or you could whip up some cauliflower tortillas if you’re feeling really creative. Try this recipe! Also – I compiled all of my favorite Whole30 recipes for ya here!
However, I’m a sucker for a good lettuce wrap, so that’s what I’m sharing today! Pork Carnitas are a fun diversion from typical ground beef or turkey and they pack SUCH a big flavor punch. I feel that the slow cooker is the best way to make them because you can get a seriously awesome char on the meat, and place it in the slow cooker to tenderize in tomatoes and spices for hours.
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Crock Pot Pork Carnitas Tacos are the easy, Whole30 approved way to have carnitas without any effort. Make tonight taco night!!
- 1 Tbsp. of olive oil
- 4lb. pork shoulder (*see notes)
- 1 cup of unsalted chicken bone broth or broth
- 1 14.5oz can of diced tomatoes -unsalted
- 1 6 oz can of tomato paste – unsalted
- 1 lime – zest + juice
- 1 Tbsp. apple cider vinegar
- 1 + 1/2 tsp. sea salt (or to taste)
- 1 Tbsp. of chili powder
- 1 tsp. of cayenne pepper powder
- 1 head of lettuce – I like Butter or Romaine lettuce
- Optional toppings – tomato, avocado, cilantro, red onion, nutritional yeast
- Heat a large pan over medium-high heat and add olive oil.
- Once the oil is hot (flick a drop of water into the pan to see if it sizzles), place the pork down in the pan. If the meat won’t fit in the pan, cut in half – it’s ok to sear in two batches, it won’t take long. Remove when each side has a nice brown color to it, about 3-4 minutes per side.
- Place the seared pork in the bottom of your slow cooker and add all other ingredients besides the lettuce.
- Let this cook for 8 hours on low (or 4 hours on high).
- Pull the pork apart with forks, and scoop into sturdy lettuce pieces. Fold up, and enjoy!
- This recipe is very forgiving. I have made it with pork shoulder and very thick pork chops. The chops won’t be as juicy but it still works!
- Always feel free to go up in flavor and salt. You can always add but you can’t take away. This works well for us, however!
- Serving Size: 3 tacos
- Calories: 205
- Sugar: 3 g
- Sodium: 516 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 147 mg
*notes an affiliate link. if you decide to purchase this product, your price will remain the same as the listed price on the website, however, I will make a small commission. thank you for supporting Miss Allie’s Kitchen!
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