Paleo Carnitas: Slow Cooker Apple Cider Vinegar Pulled Pork

You’ll need a full batch of Paleo Tortillas for this recipe. If you run out, you can always use lettuce leaves as a wrap.

Author Dia Kline for


  • 4 to 5 pound boneless pork butt
  • 1 whole large onion peeled and sliced
  • 1 1/2 cups apple cider vinegar

Spice Rub:

  • 1 Tbsp sea salt
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground ginger
  • 1/2 tsp fresh ground pepper

Optional Garnish:

  • Limes
  • Arugula
  • Fresh Spinach
  • Micro Greens


  1. Combine all of the spice rub ingredients in a small bowl. Rub the spices evenly along the sides and top of the pork roast.

  2. Add the onion slices to the bottom of a six-quart slow cooker. Place the seasoned pork roast on top of the onions. Pour the apple cider vinegar around the roast.
  3. Cover and cook on low 8 hours plus an additional 2 hours on high if needed. You want the meat tender enough to be easily shredded with a fork.

  4. Transfer the pork to a cutting board, allowing it to rest a few minutes.
  5. Discard unwanted fat from the roast. Shred the pork using two forks. Return the shredded pork to the slow cooker and stir it into the onions and juices.

  6. Serve with Paleo Tortillas and garnish as desired.

Recipe Notes

Any leftover carnitas and/or tortillas are perfect in the freezer. Don't be afraid to make EXTRA!