Description
Indulge in these incredibly tender and flavorful paleo pork carnitas, perfectly cooked in your slow cooker. Serve in lettuce wraps or with cauliflower rice for a truly satisfying and healthy meal.
Ingredients
- 3–4 lbs pork shoulder (Boston butt), cut into 2-inch chunks
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp chili powder
- 1 large yellow onion, thinly sliced
- 6 cloves garlic, minced
- 1/2 cup 100% orange juice (no added sugar)
- Optional for serving: avocado, fresh cilantro, lime wedges, cauliflower rice, lettuce wraps
Instructions
- Step 1: Season the Pork. Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with sea salt, black pepper, ground cumin, dried oregano, and chili powder until evenly coated.
- Step 2: Load the Crock Pot. Place the sliced onion and minced garlic at the bottom of your slow cooker. Arrange the seasoned pork chunks over the aromatics. Pour the orange juice over the pork.
- Step 3: Slow Cook. Cover the crock pot and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the pork is incredibly tender and easily shreds with a fork.
- Step 4: Shred and Crisp (Optional but Recommended). Carefully remove the pork from the slow cooker (you can discard most of the liquid, reserving some for moisture if desired). Shred the pork using two forks. For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5-10 minutes, or until the edges are golden brown and slightly crispy.
- Step 5: Serve. Serve the tender, crispy carnitas in lettuce wraps, over cauliflower rice, or alongside roasted sweet potatoes. Garnish with fresh avocado slices, chopped cilantro, and a squeeze of fresh lime juice.
- Prep Time: 15 mins
- Cook Time: 8-10 hours (low) or 4-5 hours (high)