Slow Cooker AIP Pork Carnitas Recipe
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)
Additional salt to taste
Preheat oven to 430 F (220 C).
Mix together the olive oil, dried oregano, lime juice, turmeric powder, and salt. Rub the mixture over the pork shoulder.
In a large roasting pan, place the onions and garlic at the bottom of the pan. Then lay the pork shoulder on top.
Mix the orange juice and chicken stock together and pour into the bottom of the roasting pan.
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.)
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.
When the pork is done, remove any butcher’s twine.
Let rest for a bit and then shred and season with additional salt to taste. Enjoy immediately or save in the fridge/freezer for later in the week.
DESCRIPTION: Like many slow cooker dishes, this AIP pork carnitas recipe needs to simmer for awhile. But trust me, it’s worth it.
healingautoimmune, AIP, slowcookerrecipes, slowcookeraipporkcarnitas
Monday, July 16, 2018 - 2:54am