Who doesn’t like traditional pork carnitas? This is a great way to recreate restaurant quality juicy and crispy carnitas without the restaurant.
2 tbsp Coconut Oil
1 (4-5 lb.) Boneless Pork Shoulder, excess fat trimmed
1 cup Chicken Stock
1 Large Yellow Onion, sliced thin
8 Cloves Garlic, minced
2 tbsp Chipotle Powder
4 tsp Cumin
3 tsp Chili Powder
1 1/2 tsp Salt
1 tsp Black Pepper
1. Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the crockpot.
2. Add remaining ingredients. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
3. Once the pork is cooked, preheat broiler to high heat and cover two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
4. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
5. Repeat with the other baking sheet of pork.
6. Serve immediately in a salad, with eggs, over vegetables, in a soup or whatever sounds good to you! Or cover and refrigerate or freeze.
If tacos are your thing and you nees your tortilla fix, check local organic grocers like Whole Foods and Trader Joes if available. This is a really good recipe to try at home. Keep in mind that you can’t expect them to be like corn or flour tortillas. They will differ from them as much as corn and flour tortillas differ from each others. If convenience and availability is a factor and you MUST have tortillas, remember corn are always a better option. Be sure to check labels and avoid any hydrogenated oils (lard and other animal fats are ok) and wheat flour that may have been added. http://snapguide.com/guides/make-paleo-tortillas/