I swear I have been meaning to do something with a pork shoulder for six months, and I just now got around to it. Seriously. And I really shouldn’t have waited – this super simple dish couldn’t have been easier, and it was delish to boot! I love that it makes a ton of super versatile meat – you can throw it onto romaine leaves for some gluten-free tacos, toss it into a frittata, or just chow it with some fresh avocado. Check out the recipe after the jump!
Paleo Slow Cooker Carnitas
Quantity: 8-10 servings
Time: 10 minute prep, 6 hours cooking (slow cooker)
Paleo Grade: A
Vegetarian Adaptation: Sorry, guys… this one’s pretty meat-centric!
- 2.5 lb. boneless pork shoulder, some fat trimmed, and then cubed into 1.5″ pieces
- 5 cloves garlic, minced
- 2 tsp. dried Mexican oregano
- 1 tsp. ground cumin
- 1 Tbs. sherry vinegar
- 2 tsp. kosher salt
- Freshly ground pepper (several twists)
- 1 yellow onion, quartered
- 3-4 dried bay leaves
- Add the pork, minced garlic, oregano, cumin, vinegar, salt, and pepper to the slow cooker and stir to coat and distribute.
- Add the onion quarters and bay leaves, distributing throughout the pork mixture.
- Cover and cook on the “Low” setting of your slow cooker for six hours, stirring once during cooking if possible.
- Once the meat is all cooked (and deliciously tender!), use a slotted spoon to transfer the pork to a plate. Use two forks to shred the meat. All done!
I served this with a few slices of fresh avocado and a squeeze of lime to give it some tang. Yum! Even better, I’ve got leftovers for days!