Recipe: Paleo Carnitas Tacos
Every day is taco Tuesday
Serve these up with your favorite toppings. I used avocado, salsa verde, radish, cilantro, pickled red onion and fresh limes. If you want the easiest quick pickled red onions, all you need to do is slice a red onion as thinly as you can (a mandolin helps), place in a jar and cover 2/3 of the way with lime juice. It’s ready to serve in 30 minutes to an hour but the more time you give it the better.
Carnitas Tacos
5-6 lb Pork shoulder
2 oranges
1 lime
4 cloves garlic
2 bay leaves
1 medium onion
2 tsp dried Mexican oregano
2 tsp cumin
3 tsp chipotle chili powder
2tsp Salt & Pepper
Remove excess fat from pork
Combine salt, pepper, chili, cumin, oregano and then rub evenly over pork shoulder
Place in slow cooker with the rest of the ingredients and cook on high for 6 hours (about an hour per pound)
Heat oven to broil.
Once pork is done cooking, heat oven to broil. While the oven is heating, pull apart the meat with your hands or with a couple of forks and place in a single layer on a baking sheet.
Broil the meat for about 5 minutes, until the tips brown.
Run the juice in slow cooker through a strainer and either skim the fat from the top using a spoon or let cool overnight in a refrigerator and then remove the fat once it solidifies.
Before serving dunk the meat in the sauce and build your tacos!
Side Note: I served using Mikey’s paleo tortillas which you can get here.
