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In our house we love Mexican food! This carnitas recipe is a favorite for us! You can make tacos, taco bowls or really anything you want to pair the carnitas with. It’s such a simple and delicious recipe!
Ingredients
- 3 Pounds boneless pork shoulder
- 2 TBSP coconut sugar (I use this one: https://amzn.to/3H3YXtY)
- 1 TBSP ground cumin
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 2 teaspoons salt
- 1 1/2 cup chicken broth (or freshly squeezed orange juice)
- 1 lime
- 2 TBSP chopped cilantro
Instructions
- Cut the pork shoulder into cubes about 2 inches thick, then throw into instant pot or crock pot.
- Cover pork with spices, coconut sugar and chicken broth (or freshly squeezed orange juice, this is what I prefer).
- Instant pot: cook on high pressure for 27 minutes then let pressure naturally release. Crockpot: Cook on low for 6-7 hours.
- Remove the pork and shred it. Spread the meat across a cookie sheet and squeeze lime juice over the meat (I like to use a generous amount, spreading the juice evenly). Sprinkle with sea salt and chopped cilantro.
- Place the meat under the broiler on high for about 5 minutes. (be careful as the broiler is quick and can burn the meat easily if not watched).
- Mix with favorite sides (like almond flour tortillas, guacamole, corn, black beans, salsa…)
- Ready in : 50 MinutesCourse : Lunch & DinnerRecipe Type : Dairy FreeEgg FreeGluten FreeKetoNut FreePaleo
Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!
I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!