1 Tbsp Salt
1 Tbsp Oregano
1/2 Tbsp black pepper
1 tsp cinnamon
1 Tbsp garlic powder
1 tsp minced onion
1 tsp paprika
7 bay leaves
2 1/2 cups chicken broth
fresh lime slices for serving
Mix all the spices except the bay leaves and then roll the pork chunks in the spice mixture. Add the chicken broth to a large dutch oven (5-7 qts is ideal) or a slowcooker. Add the bay leaves to the broth and then nestle the pork into the broth.
Roast at 350 (if using a dutch oven) for 3 hours. Shred the meat and stir, replace lid and return to oven for another hour. If you are using the slowcooker, cook on high for 6-7 hours, shred and cook for another 2 hours or so.
Serve topped with fresh squeezed lime juice, either alone or in tacos or on nachos. Easy & delicious!
Hi Lindsey,
ReplyDeleteMy sons and I have Coeliac disease and so need to be gluten free, we live in Australia. Thank you for your corned beef recipe, my first attempt is cooking in my crock pot as I write, and already smells quite delicious. This recipe for Carnitas looks yum too - this is a new concept to me, is it anything like Kalua Pork which I remember from a trip to Honolulu a few years ago, or the pulled pork my well-travelled husband has told me about? In the photo it appears to be served with with salsa and guacamole, is that correct? If home-made, could you please share your recipes for these and your nachos as well? Thank you and regards from Australia, Tracy (contact email: gcowell@zeta.org.au)
Hi Tracy - I'll email you as well. I'm so sorry that I have just seen your comment (I'm a full time Mommy to 2 young kiddos, so the blog takes a backseat, for sure!)
DeleteI'm not sure what Kalua pork is, but it sounds delicious. Carnitas are more Mexican in flavor, as opposed to traditional pulled pork, which is more of a Southern BBQ-ish recipe. I have a good one, I'll post it for you :)
I did serve my carnitas with pan-fried peppers and onions (what looks like the salsa) just olive oil, salt, pepper, fresh garlic and sliced peppers and onions, cooked over medium low until they are soft and begin to carmelize. With a low heat, you really can't burn them, they just get better the longer you cook them. The guac is very simple...I buy a pint of fresh pico at my local Mexican restaurant and mix it with fresh chunked avocado and salt to taste. I used to make homemade, but we find this is just as good and much faster...way less chopping!
I hope you are doing well and managing your celiac's successfully!