Carnitas (NaBloPoMo day 7)

Before I can write about my prize-winning Halloween chili I first have to share this carnitas recipe because I put some if the pork in the chili. I don’t want to diminish the importance of this recipe, though. Not only is it Whole30-compliant due to being sweetened only with fruit juice, but it’s also incredibly simple and delicious. I ate this meat for many lunches during the month of October with roasted sweet potatoes and vegetables on the side, but it would be delicious in tacos if tortillas and cheese are included in your diet. When you don’t have a lot of free time your Crockpot can be your best friend. Slow cook a batch of carnitas either on the weekend or one day while you’re at work and you’ll have protein for days. Now that my Whole30(-ish) experiment is over I might add some BBQ sauce to the leftovers I have in the freezer for a little change of pace. I get tired of eating the same thing more than two days in a row so variety is important. I encourage everyone to customize this recipe any way they see fit.

INGREDIENTS:
1 Tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
2 tsp salt
1 tsp smoked paprika
1 tsp black pepper
3-4 lb pork shoulder (or pork loin, which I used instead)
8 cloves garlic, peeled
2 onions, quartered
3/4 c orange juice
2 limes juiced

DIRECTIONS:
In a small bowl, combine the chili powder, cumin, oregano, salt, paprika, and pepper. I did this the day before to save time. Once you’re ready to put the pork roast in the slow cooker, rub the spice mixture on all sides. I cut my roast into two pieces to make this easier and to have more surface area for the spices. Put the onions into the bottom of the slow cooker, place the pork roast in next, and evenly distribute the garlic cloves on top. Pour the orange juice and lime juice over everything. Cover and cook on low heat for about 8 hours.

Remove pork shoulder from the slow cooker and shred the meat in a large bowl, removing any large fat deposits that remain. Add some of the cooking juices from the slow cooker if you want. I did this because my batch would be refrigerated and reheated for lunches and I wanted to keep it from getting too dry. Add additional salt and pepper, if desired. I added a tiny bit of salt to my lunch portions and it was divine. Enjoy!

Based on Damn Delicious’s Slow Cooker Pork Carnitas.