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Slow Cooker AIP Pork Carnitas Recipe
Slow Cooker AIP Pork Carnitas Recipe
"Like many slow cooker dishes, this AIP pork carnitas recipe needs to simmer for awhile. But trust me, it’s worth it. Carnitas is a Mexican dish originating in Michoacán. Carnitas, or “little meats,” are prepared by carefully braising or simmering pork in oil or lard for a length of time. Traditionally, the pork is placed in a copper pot and covered in lard. After the lard has melted into the meat, a plethora of seasonings is added, including garlic cloves, oregano, bay leaf, thyme, marjoram, chili, cumin and salt Oftentimes this dish is topped with cilantro."
NotesNUTRITION
Calories: 506 Sugar: 6 g Fat: 32 g Carbohydrates: 10 g Fiber: 2 g Protein: 40 g
All nutritional data are estimated and based on per serving amounts.
Yields4 Servings
Preparation Time15 min
Cooking Time5 hr
Slow Cooker Time LOW10 hr
Ingredients
- 1 Tablespoon of olive oil (15 ml)
- 1 Tablespoon of dried oregano (3 g)
- 1 Tablespoon of lime juice (15 ml)
- 1 teaspoon of turmeric (2 g)
- 1 teaspoon fine salt
- 2.3 lb pork shoulder, boned and rolled (1kg)
- 1 large onion, peeled and sliced
- 3 garlic cloves, peeled and finely sliced
- 2 cups (480 ml) chicken stock
- 1/4 orange juice (60 ml)
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Preheat oven to 430 F (220 C).
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Mix together the olive oil, dried oregano, lime juice, turmeric powder, and salt. Rub the mixture over the pork shoulder.
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In a large roasting pan, place the onions and garlic at the bottom of the pan. Then lay the pork shoulder on top.
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Mix the orange juice and chicken stock together and pour into the bottom of the roasting pan.
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Place the pan in the preheated oven for 10 minutes. Then reduce the oven temperature to 320 F (160 C). (Alternatively, you can put the pork and other ingredients into a slow cooker and cook on low for 8-10 hours.)
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In the oven, cook on the low temperature for around 5 hours. Check every hour to make sure your oven is still going. Turn the pork over each time with tongs. Using a large spoon, ladle some of the liquid from the bottom of the pan over the pork.
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