The other day, I was in one of those “what’s for dinner” ruts, staring at the contents of my fridge as if they’d magically assemble themselves into something fabulous. I had exactly four pork chops and an assortment of condiments eyeing me back. Inspiration struck when I remembered the combination of sweet and spicy flavors that always hit the spot. That’s how these Pork Carnitas with Chipotle BBQ Sauce and Slaw came to life. The beauty of this dish is how it transforms humble ingredients into a plateful of bold, balanced flavors. It’s one of those recipes that’s perfect for a lazy weekend or a weeknight when you want dinner to do all the hard work for you, thanks to the slow cooker magic.

Jump to Recipe

What You’ll Need

This recipe is a pantry-friendly miracle, loaded with bold flavors you probably already have on hand. Here’s what you’ll need:

• 4 bone-in pork chops
• 1 cup orange juice
• 1/2 cup pineapple juice
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons dijon mustard
• 1/4 cup white distilled vinegar
• 1/4 cup orange juice
• 2 tablespoons honey
• 2 tablespoons chipotles in adobo, minced
• 2 cups thinly sliced green cabbage
• 1/2 red onion, thinly sliced
• 1/2 cup shredded cilantro
• Juice of 1 lime
• 1/2 cup plain nonfat Greek yogurt

How to Make Pork Carnitas with Chipotle BBQ Sauce and Slaw

1. Place the 4 pork chops snugly in your slow cooker. Pour the orange and pineapple juices over the top, letting them pool and marinate the pork.
2. Sprinkle the minced garlic, ground coriander, cumin, chili powder, garlic powder, onion powder, salt, and pepper evenly over the chops. The spices will start to meld into a fragrant blend as they begin to cook.
3. Cover with the slow cooker lid and set it on low for 6 hours. Halfway through, rotate the pork chops so they cook evenly. Lean back and let the slow cooker work its magic.
4. Once the pork is done, let it cool slightly. Then, get in there with two forks and shred the meat into bite-sized pieces. You’ll know it’s perfect when it falls apart effortlessly.
5. For the chipotle BBQ sauce, whisk together the ketchup, brown sugar, dijon mustard, white vinegar, orange juice, honey, and chipotles in adobo in a small saucepan. Simmer over medium heat until it thickens, about 10 minutes. Taste and adjust the heat and sweetness to your liking.
6. In a large bowl, toss together the green cabbage, red onion, and cilantro. Squeeze over the lime juice and add a dollop of Greek yogurt. Toss until everything is well coated and vibrantly creamy.
7. Serve the shredded pork drenched in chipotle BBQ sauce, topped with the slaw on soft tortillas, or as is if you’re feeling low-carb.

Cook’s Notes

Let’s chat about a few things to make this recipe foolproof. First off, using bone-in pork chops really helps to keep the meat tender and juicy. If you only have boneless, that’s okay, just keep an eye on the cooking time as they might cook faster. The BBQ sauce can be stored in an airtight container in the fridge for up to a week, and trust me, you’ll want to pour it on everything. You can easily make the slaw ahead of time, just hold off on mixing in the yogurt until you’re ready to serve to keep it crisp.

Make It Your Own

Flexibility is the name of the game here. Try these variations to switch things up:

• Swap the pork with boneless chicken thighs for a lighter option.
• Use crispy tofu cubes instead of pork for a vegetarian twist.
• Add a handful of sliced jalapeños to the slaw for extra heat.
• Try serving the carnitas on a bed of Mexican rice for a heartier meal.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! And remember, the only rule in the kitchen is to have fun. Happy cooking!

Related update: Pork Carnitas with Chipotle BBQ Sauce and Slaw