Summer is fast approaching which means one thing for foodies everywhere: it’s barbecue season again! It’s finally time to enjoy some fall-off-the-bone ribs and drumsticks again and indulge in the sweet, tangy flavor of the barbecue sauce we’ve all missed dearly. But, while barbecuing does have many upsides, there is one definite drawback: slaving over a hot grill in 90 degree weather. Talk about hot…and not in a good way. If you want to make that tangy barbecue for your upcoming summer party but you want to avoid the grill, we have the perfect carnitas recipe for you! You can make these tender carnitas in your slow cooker with minimal hassle and a whole lot of flavor.

The best part of all is that these carnitas are not only easy to make – they’re good for you, too!

This is a paleo recipes, which basically just means it’s the bare essentials. There are no flashy, processed extras, just juicy pork and mouthfuls of summertime flavor…without the summertime calories.

What do you think of this summer slow cooker meal? Will you be using your slow cooker for any upcoming summer parties? Share your thoughts in the comments section below.


– Tied, boneless, skinless pork shoulder
– Seasoning
– Olive oil
– Onions
– Garlic
– Lemon peel
– Chicken broth
– Carrot
– Celery
– Bay leaves
– Oregano
– Almond milk
– Lettuce
– Various toppings


1. Season your pork shoulder. Then put it in a skillet with some heated olive oil and brown the pork on all sides.
2. Once the pork is seared, add it to the slow cooker with layers of onion, carrots, celery, garlic, lemon peel, bay leaves, oregano, almond milk, and chicken broth. Let cook on low overnight.
3. In the morning, shred the pork to get your shredded carnitas.
4. Use lettuce leaves instead of tortillas and lay out an array of toppings (avocado, jalapenos, ect.) for guests to choose from. Enjoy!