Make this recipe and make your life deliciously simple.
These crispy carnitas will not only become your favorite meal but they will also make your life easier! You can make a double batch and they will help meal planning for the week easy peasy. You’re welcome!
- 1 table spoon of dried oregano
- 2 tsp of ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground chipotle (optional)
- 1 tsp salt
- 1 table spoon of Olive Oil, Avocado oil, or ghee
Crockpot or Dutch oven of pork shoulder:
- about 3 lbs of pork shoulder, butt, or tenderloin
- 3-4 garlic cloves minced
- 1 onion chopped
- 2 bay leaves
- about 5 peppercorns
- Juice of one orange
- juice of one lime
1 table spoon of Olive Oil, Avocado oil, or ghee
- lime wedges
- Cotija Cheese*
- cauliflower rice
- pickled red onion
- a greens blend
- Begin by gathering all the ingredients to your work space and prepping the vegetables. Prepare the meat by cutting it into about 4 in cubes and pat dry with a paper towel and place in crock pot or dutch oven.
- Combine rub ingredients and rub all over the meat.
- Prepare the Vegetables.
- With your hands add rub to the meat covering the cubes on all sides. Then top with the prepared vegetables and remaining ingredients . Make sure to include the juiced orange and lime rinds . Cover, cook on high for four-6 hours or on low for 6-8 hours. When done you will find the meat separates very easily with two forks and will be very tender.
- Once Cooked remove the meat from the crock pot place it a bow allow the meat to rest about 10 minutes. Remove bay leaves and rinds. Use two forks to pull the meat apart. Do not discard juices.
For Dutch Oven
- Preheat the oven to 300 degrees and place the oven rack in lower middle position.
- Prepare the vegetables.
- Once you’ve added rub to the meat top with prepared vegetables the remaining ingredients. Make sure to include the the juiced orange and lime rinds. Cover and cook.
- At 1 hour check the meat to ensure you have enough juices rendering if you find that its gotten dry you can add a 1/2 cup of broth.
- Cook for another hour to 2 hours until meat is tender and falls apart easily or internal temperature is at least 150 degrees.
- Remove from oven and allow the meat to rest about 10 minutes in Dutch Oven, remove bay leaves and rinds. Use two forks to pull the meat apart. Do not discard juices.
- Heat a drizzle of olive oil ( or preferred oil) in a medium skillet. Without overcrowding the meat cover the surface of the skillet and add a little of the carnitas’ juice. Brown just until the juice has almost evaporated and then flip them and cook a bit more. Make sure to not let them get too dry.
- You can store the remaining meat in an air tight container and repeat these browning instructions when ready to use the left overs.
- Use any of the sides or toppings listed above to serve. Enjoy!
- Whole 30 approved casava tortillas
- Omit rice and cheese if whole 30