Toss frozen raw pork carnitas strips in the crock with 4 other ingredients and watch your family come running back for seconds

This 5-ingredient slow cooker spring pork is exactly what I reach for on those busy weeks when work runs late, the kids have activities, and I still want something that tastes like I actually tried. You literally toss frozen raw pork carnitas strips into the crock with four bright, simple ingredients, flip the switch, and let the slow cooker do its thing. The result is tender, juicy pork with light spring flavors from lemon, herbs, and veggies—comfort food that doesn’t feel heavy. It’s a Midwest weeknight hero: minimal prep, family-friendly, and perfect for using those frozen carnitas strips hiding in the freezer.

Serve the spring pork piled over fluffy white rice, buttered egg noodles, or mashed potatoes to soak up all the lemony-herb juices. Add a simple side salad, roasted asparagus, or steamed green beans to keep the meal light and fresh. It’s also great tucked into soft rolls with a slice of provolone for a quick sandwich, or spooned into lettuce cups if you’re keeping things on the lighter side. A squeeze of extra lemon and a sprinkle of fresh herbs right before serving makes it feel a little special, even on a Tuesday.

Servings: 6

2 pounds frozen raw pork carnitas strips (do not thaw)

Place the frozen raw pork carnitas strips in an even layer on the bottom of a 5- to 6-quart slow cooker. They can overlap slightly, but try to spread them out so they cook evenly.

In a small bowl or measuring cup, whisk together the chicken broth, lemon zest, and lemon juice. This simple mixture adds bright, springy flavor and keeps the pork moist as it cooks.

Pour the lemon-broth mixture evenly over the frozen pork carnitas strips, making sure most of the meat is lightly coated with liquid.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and shreds easily with a fork. Avoid lifting the lid too often so the heat stays consistent.

Once the pork is tender, use two forks to gently shred the carnitas strips directly in the slow cooker, mixing them into the cooking juices.

Add the frozen mixed spring vegetables straight from the bag into the slow cooker, stirring them into the shredded pork and juices so they’re mostly submerged.

Cover and cook on HIGH for an additional 20 to 30 minutes, or until the vegetables are heated through and just tender but still bright in color.

Taste and adjust seasoning if needed, adding a pinch of salt or an extra squeeze of lemon juice to brighten the flavors right before serving.

Serve the spring pork and vegetables with some of the cooking juices spooned over your favorite base, like rice, noodles, or mashed potatoes.

To change up the flavor, you can swap the chicken broth for vegetable broth or a light bone broth for extra richness. If you like herbs, stir in 1 to 2 teaspoons of dried Italian seasoning or herbes de Provence with the broth and lemon, or finish the dish with a handful of chopped fresh parsley or chives before serving. For a creamier version, stir in 1 to 2 tablespoons of softened cream cheese or a splash of heavy cream after the vegetables are tender, then let it melt into the sauce for a few minutes on WARM. If your family prefers a little sweetness, add 1 to 2 teaspoons of honey to the lemon-broth mixture. You can also change the veggie mix: try frozen asparagus cuts, peas and pearl onions, or any light “spring” blend you like. For meal prep, portion leftovers into airtight containers with rice or noodles and refrigerate for up to 3 to 4 days, or freeze for up to 2 months; reheat gently with a splash of broth or water. Food safety tips: Always start with fully frozen, commercially packaged raw pork carnitas strips and keep them frozen until you’re ready to cook. Place the pork directly into the slow cooker; do not leave it out at room temperature to thaw. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats evenly. Cook on LOW or HIGH as directed until the pork reaches at least 145°F internally, though it will usually be higher and very tender by the time it shreds easily. Refrigerate leftovers within 2 hours of cooking and reheat to at least 165°F before eating.