Crockpot Crispy Carnitas Soup


Easy comfort food that’s like a meeting between your favorite carnitas taco, and spicy, brothy tortilla soup.

Prep time


Cook time


Total time

Serves: 6 servings

  • 1.5 lb pork shoulder/ham roast
  • 3 cloves garlic, chopped
  • 1 onion, thinly sliced
  • ½ small head of green cabbage, cut into ½ inch strips
  • 1 small can diced fire roasted tomatoes
  • 1 12 oz jar of roasted red and yellow peppers
  • 1½ tbsp maple syrup (omit for Whole30)
  • 1 tsp oregano
  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 bay leaf
  • ¼ tsp cinnamon
  • 2 tsp salt
  • 4 cups broth
  • Juice of one lime
  • Juice of one orange

For Garnish:

  • cilantro
  • green onion
  • radish
  • lime
  • feta or cotija cheese
  • For Frying Shredded Pork:
  • 2 tbsp butter, or olive or avocado oil
  1. Wash and dry pork shoulder. Place in crockpot and top with the rest of the ingredients EXCEPT garnishes.
  2. Cook on low for 8 hours, or on high for 4-5.
  3. When done, remove pork using tongs and shred with two forks. Heat 2 tbsp ghee (clarified butter) or  oil in a skillet over medium high heat and fry pork in batches until the edges are nice and crisp. Set aside.
  4. Blend about half of the soup until smooth and return to crock pot.
  5. Add crispy pork, season soup with salt and a little more maple syrup if necessary.
  6. Ladle into bowls and top with garnishes.

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