Crock Pot Carnitas with Avocado and Cilantro-Lime Cabbage Recipe

Crock Pot Carnitas with Avocado and Cilantro-Lime Cabbage Recipe

  • Makes: 8 Tacos (4 Servings)
  • Ready In: 6 hrs 10 mins
  • Prep Time: 10-15 mins
  • Cook Time: 6 hrs 0 min

This dinner is a home run for sure! The pork is so tender when it finishes cooking that you are able to shred it using just your wooden spoon (seriously). The pureed chipotle in adobo offers a subtle heat that perfectly compliments the citrus-y cabbage. Round out your meal by offering a fresh fruit salad full of whatever looks best at the farmer’s market.

    Nutritional Information (per serving)

  • Calories: 695
  • Fat: 28g
  • Protein: 47g
  • Sodium: 479mg
  • Carbohydrates: 53g
  • Fiber: 15g
  • Sugar: 10g


  1. For the Carnitas:
    Pork tenderloin, 1 – 1 ¼ pound
    Red onion, 1, diced
    Garlic, 3 cloves, minced
    Dry white wine, ¾ cup
    White wine vinegar, 2 tbsp
    Pureed chipotle in adobo, 1 tsp
    Chili powder, 2 tsp
    Cumin, 1 tsp
    Sea salt, ½ tsp
    Fresh ground black pepper, ¼ tsp
    For the Cilantro-Lime Cream Sauce :
    Sour cream, ½ cup
    Lime, 1, zest and juice
    Cilantro, ¼ cup, chopped
    Scallion, 1, minced
    Sea salt, ¼ tsp
    Fresh ground black pepper, ¼ tsp
    For the Tacos :
    Corn tortillas, 8 – 10
    Red cabbage, ¼ - ½ head, thinly sliced
    Avocados, 2, thinly sliced
    Cilantro, to garnish, if desired
    Scallions, to garnish, if desired


  1. Make the cilantro-lime cream sauce:
    1. Combine all ingredients listed under “cilantro-lime cream sauce”. Stir well to combine.
    2. Cover and refrigerate until ready to use.
    Slicing and dicing:
    1. Thinly slice about ¼ head of red cabbage. Cover and refrigerate until ready to use.
    2. Dice one red onion.
    3. Mince 3 cloves garlic.
    Prepare the carnitas:
    1. Slice pork tenderloin into 1-inch slices and transfer to a 5 – 6 quart slow cooker.
    2. Add all remaining ingredients listed under “for the carnitas”. Stir to combine.
    3. Set slow cooker on lowest setting (but not the warm setting) and let cook for 6 hours.
    Instructions for pulling it all together
    1. When there is about 15 minutes remaining for pork, heat a large flat skillet over high heat for about 5 minutes. When hot, heat tortillas for 1 minute per side in dry skillet. This needs to be done in batches so that tortillas are in direct contact with skillet.
    2. Meanwhile, toss cabbage with about half of the cilantro-lime cream sauce.
    3. When pork is cooked, remove lid from slow-cooker, and use a wooden spoon to shred the pork.
    4. Stir thoroughly so that the pork absorbs the remaining liquid and integrates well with the onion and garlic.
    5. Just before serving, thinly slice the avocados (if you slice too early they will brown).
    6. Place 2 avocado slices on one side of each tortilla.
    7. Add the pork mixture and shredded red cabbage.
    8. Garnish with additional cilantro and/or scallions, if desired.
    9. Place remaining cream sauce tableside for dipping.
    10. Serve with fresh seasonal fruit and enjoy!

    Note: Preparations "hands on" time, 10 – 15 minutes. Slow cooker time, 6 hours. Pulling it all together, 10 – 15 minutes.

Katie is a reformed junk food junkie who is now hoping to change the way parents feed their children. After switching to a mostly organic, whole foods diet, Katie felt relief from the symptoms of a debilitating autoimmune disease. Along the journey, Katie discovered a passion and a talent for all things culinary. You can find more of Katie’s creative recipes, tips, and techniques at The Health Food Junkie.

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