Throw these Low FODMAP Carnitas in the slow cooker before work and you'll have the start to a satisfying supper ready when you get home!
This simple, slow-cooker Low FODMAP Carnitas recipe makes a frequent appearance on our weekly menu. They are the perfect start to low FODMAP tacos, burrito bowls, salads, and more.
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Lime juice is low FODMAP in servings up to 1 cup or 250 grams.
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Low FODMAP Carnitas
- Total Time: 8 hours 5 minutes
- Yield: 8 1x
- Diet: Low Lactose
Description
Throw these Low FODMAP Carnitas in the slow cooker before work and you'll have the start to a satisfying supper ready when you get home!
Ingredients
- 2 to 3 pounds pork butt or shoulder roast
- 2 tablespoons coconut oil
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Place roast in a slow cooker. Cover and cook on low for 6-8 hours until cooked and easily shreds with a fork. Shred. With a slotted spoon, remove shredded pork to a clean plate.
- Heat coconut oil in a large skillet over medium-high heat. Once hot, add shredded pork. Cook 2-3 minutes until bottoms start to crisp. Stir and cook 2-3 minutes more. Remove from heat.
- Stir in lime juice and cilantro. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
gary says
I cooked this with a Sous Vide 24 hour at 145 delisous
Em Schwartz, MS, RDN says
Love it! Thanks for sharing how you adapted this recipe for a sous vide. Appreciate it, Gary!
Deb says
Question- Do you add salt and/or pepper to season the roast before slow cooking?
Em Schwartz, MS, RDN says
Hi Deb, I personally prefer to season after cooking, but you can definitely add both before slow cooking. Best, -Em
Michele Bosworth says
Hi Em!
This recipe looks so good! I no longer have a slow-cooker. How do you recommend I cook the pork? Oven, stove or InstaPot?
Thank you,
Michele
Laura says
This sounds great. Do you season the roast at all before putting in the slow cooker?
Robin says
Made this last night and it was excellent! Cooked the roast in the oven since we don't have a slow cooker - my first time cooking a pork roast. Served on corn tortillas with extra cilantro, black olives, fresh tomatoes, and FODY salsa. I would have added a bit of avocado if I had some. Thank you for the recipe! PS: I think this would make great nachos, though as a nutritionist I'm not sure if you endorse those! 😀
Em Schwartz, MS, RDN says
Thanks for sharing, Robin! Your tacos sound amazing, and agree, nachos would be delish! P.S. I believe any (tolerated) food can fit into a healthy, balanced lifestyle. 🙂
christen says
what would be a good side to serve with this?
- rice?
Emily says
Hi Christen! Yes, it goes great with Cilantro Lime Rice or other rice. You could also serve it over salad greens with low FODMAP salsa or in corn tortillas for tacos.
Marissa says
One of my favorites and so easy to make!
Emily says
Agreed! Thanks, Marissa!
Carol says
Emily,
You don't mention to add a liquid to the slow cooker with the pork roast. No liquid is needed?
Emily says
Hi Carol! Great question! You should not need to add any liquid, as long as the roast you choose has some visible fat. My go-to's are shoulder or butt roast. I will add that info into the recipe. Thanks for the question!
Carol Ayars says
Ok. Thank you Emily for clearing that up. This recipe sounds easy and fun to be able to make tacos with so I hope to try it.
Emily says
Awesome! Let us know how it goes if you try it. 🙂