Sunday morning I made carnitas in the crockpot for dinner, and to eat throughout the week. It’s one of my favorite meat dishes because not only is it very versatile, it’s really easy. Sunday was day day 28 on my Whole 30, and I wanted something fresh and flavorful, but light. I’ve made them before with this same recipe and I really enjoy the flavor.

Crockpot Carnitas

• Pork shoulder/pork butt (about 5-6lbs)
• 1 orange
• 1 yellow onion, loosely chopped
• 1/2 cup coconut aminos (soy sauce substitute)
• Minced garlic (maybe 2 TBSP, I love garlic)
• 3 bay leaves
• Salt/pepper
• Cumin
• Smoked paprika
• Crushed red pepper
• 2 cups Chicken broth

The meat I used this time was a combination 1/2 and 1/2 pork shoulder/pork butt wrapped together in netting (the butt was pretty fatty, YUM). I left the netting intact for cooking and generously coated the meat in salt and pepper, then sprinkled with the remaining spices: cumin, smoked paprika and crushed red pepper. Place the meat in the crockpot and squeeze the juice of 1/2 the orange over the top of the meat, then add all remaining ingredients. I set it on high for about 2 hours until it was boiling and then turned it down to low for a couple hours. I then flipped it and brought it back up to a boil on the other side, then turned it back down to low for another hour or so. Total time was about 6-7hrs. Then I cut the netting off and shredded the meat for dinner. We made carnitas bowls with all of our favorite fixings (cilantro, lime wedges, avocado, tomato, raw red onion, sliced green olive, hot sauce, salsa, cabbage, etc.).

All of the fresh flavor of carnitas, without the glycemic load of tortillas!