Slow-cooker Paleo Pardise Carnitas

I know. I’ve been almost as elusive as an unicorn that farts skittles. Rarely seen, except by those geekery-minded.

One of the coldest winters I can remember is upon us. Sure, we’re not getting blasted with snow like Boston is, so at least it isn’t that bad. My New England friends seem to be getting buried in feet of the white stuff. However, since Christmas has come and gone, it seems the wind chill’s intent is to make Popsicles out of all of us. I never imagined the day that I’d say that 32 degrees Fahrenheit is balmy, but that day has come to pass more than once. I almost want to wear shorts on these days.  Almost.

I know people who’re regretting not getting a snow-blower this year.

So what do people do when the weather outside is frightful? Eat comfort foods, of course! I like a warm stew or soup just as much as anyone on a cold day. However, what I crave most is Mexican food. Heck, any food south of the American border that has a little bit of a kick to it and big, bold flavor. Makes me think of Cancun, beaches, warm sands, basking in tropical sunlight, and clear, blue water. Water, warm and salty; not snow, cold and slushy. And since I’m somewhat in hibernation mode with the long work days and less hours of sunlight, coming up with something delicious that I can make in the slow cooker sounds like my kind of meal.

Without further ado, I give you my Paleo Paradise Carnitas. Serve over top of a sweet potato or a bed of greens. Top with avocado, guacamole, or home made salsa. Yummmmmmmmy.


Heaven on earth during these cold days.



Slow-cooker Paleo Carnitas


  • 3-4 lbs pork butt
  • 1 TBSP + 1 tsp of our Fajita seasoning
  • 1 medium sweet onion
  • 2 red peppers
  • 4-6 Cloves Garlic, minced
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1-4 tsp Salt
  • 3 oz. Beef Broth (if not doing Paleo, use beer)
  • 2 TBSP Orange Juice
  • 2 TBSP Lime Juice
  • 2 TBSP Tequila (Gold or Reposado)
  • 1 can adobe peppers (optional)


  1. Rub the pork butt with 1 TBSP of our Fajita Seasoning. Wrap in saran wrap and place in fridge overnight (or at least 4 hours).
  2. Next day, put pork butt in slow cooker.
  3. Slice your onion and red peppers. If using adobe peppers, de-seed, slice, and add it to slow-cooker along with adobe sauce in the can.
  4. Add 1 tsp of Fajita Seasoning to the top of this, cumin, garlic powder, minced garlic, and salt.
  5. Add your orange juice, lime juice, tequila, and beef brother.
  6. Cover and cook on low for 8-10 hours.
  7. Pull pork out, shred it while discarding any fat.
  8. Spray down a baking sheet with olive or coconut oil. Line with shredded pork. Put under broiler until the pork begins to turn golden and crisp up. (About 5-10 mins.)
  9. Serve and enjoy!

© Julie Marie Pierpont and Death Defying Diet 2013-Present

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