MAKES: 10 servings (5 ounces per serving) · PREP TIME: 15 minutes · COOK TIME: 8 hours, plus 10 minutes to broil
There is something uniquely wonderful about pork carnitas. It is crispy while also being incredibly juicy and flavorful. That is a hard combination to come by. This is one of my favorite dishes to use for repurposing leftovers. I love to pile the carnitas on top of a salad with loads of vegetables or eat it in almond flour tortillas for pork carnitas tacos. But perhaps my favorite thing to make with the leftovers is Pork Carnitas Eggs Benedict (here).
INGREDIENTS
•1 tablespoon dried oregano leaves
•1 tablespoon sea salt
•2 teaspoons ground cumin
•1 teaspoon ground black pepper
•4 pounds boneless pork shoulder
•4 cloves garlic, peeled
•1 medium onion, chopped (about 1 cup)
•1 dried ancho chili pod, chopped
•Juice of 2 oranges
•Juice of 2 limes
DIRECTIONS
1. Preheat a slow cooker on the low setting.
2. In a small mixing bowl, combine the oregano, salt, cumin, and pepper. Rinse and pat dry the pork shoulder. Rub the seasoning mix over the entire pork shoulder.
3. Put the seasoned pork in the slow cooker, fat cap side up. Top with the garlic, onion, ancho chili, orange juice, and lime juice.
4. Cover and cook for 8 hours. When it is finished cooking, use two forks to shred the meat directly in the slow cooker.
5. Use a slotted spoon to transfer the shredded pork to a rimmed baking sheet. Broil until the meat starts to get crispy on the edges, about 5 minutes.
6. Ladle half of the juices from the slow cooker over the meat and broil for an additional 5 minutes, or until the meat is nice and crispy all over.
7. Ladle the remaining juices from the slow cooker over the top before serving.
8. Store leftovers in the refrigerator for up to a week. Alternatively, you can freeze them.
tip: If you can’t find dried ancho chili pods, you can substitute ancho chili powder or even chipotle chili powder. Simply season the meat to your desired level of spiciness.
PER SERVING:
CALORIES: 257
FAT: 6.6g
PROTEIN: 42.2g
TOTAL CARBS: 5.1g
FIBER: 0.8g
NET CARBS: 4.2g
