EAT THIS: LOW AND SLOW CARNITAS

Every once in a while I will splurge for Ben and make a more hearty meal – that being not vegetarian, poultry, or pescatarian. Out of both personal choice as well as Norwegian cost, we are a relatively meatless household. And this recipe is a treat for us as it has the Spanish flavors we so love and miss! One of my favorite ways to prepare meals as of late are one pot. It’s a simple alternative to spending a long period of time in the kitchen and the ingredients can be prepped hours before or even a day ahead. I prefer to use Le Creuset’s Signature Dutch Oven for it’s versatility and ease of cleaning, plus it is just a beautiful piece of cook ware that I don’t mind seeing on my open shelves. A slow cooker would work just as well with this recipe. This meal is incredibly minimal in ingredients, paleo friendly and gluten free with oh so much flavor. I like to serve this with a veggie side to balance it out and I love cauliflower rice as it is so easy as well as packed full of good vitamins and minerals. I have also served this atop salad and street taco style with some red onions, avocado, cilantro, and of course cholula hot sauce. This recipe serves 2 and can be easily doubled or manipulated as needed.

Ingredients:

  • 2 pounds organic pork shoulder (or jackfruit, if vegetarian/vegan)
  • 1.5 Tbsp salt
  • 1 tsp black pepper
  • 2 Tbsp cooking fat or ghee
  • .5 -1 onion, roughly chopped
  • 3 cloves minced garlic
  • 1 serrano pepper or a jalapeno (we like spicy, this is optional)
  • .5 tsp chili powder
  • .5 tsp cumin
  • 1/4 tsp ground cinnamon
  • 3/4 Cup of water
  • 1/4 Cup fresh orange juice
  • 1/4 cup sliced green onions
  • Juice of half a lime
First things first, turn your oven to 177’C (350’F) and while that preheats, drain and dry off the pork. If using jackfruit see how to prepare it here. Mix 1 tablespoon of the salt and all of the pepper in a bowl large enough for the pork shoulder and season evenly.
In your dutch oven melt the cooking fat over medium heat to coat the bottom of the pan. When the fat is hot, add the pork and brown on all sides, approx. 4 minutes per side. Once browned, remove the pork and set aside.
In the same pot, reduce the heat to medium-low and add the onion, cooking until translucent. Add in the garlic and cook until aromatic, about 1 minute. Add in the water, orange juice, and seasonings and increase the heat to high. Return the pork to the pot and bring all of this to a boil.
Cover the pot with a lid and transfer to the oven to cook for 2.5 hours, turning the meat after 1 hour. Once done, transfer the pork to a bowl and shred with two forks, discarding the excess fat. Incorporate the green onions, lime juice, remaining .5 tbsp salt, and shredded pork in the cooking liquid. Voilà!
For tacos, place the meat on a baking sheet in a even layer and broil to desired crispness, about 5-10 minutes.
IF USING A SLOW COOKER:
Before you leave it for the day, complete the recipe through the third step and then put everything into the cooker. Set on low and cook 8-10 hours.
Optional Cauliflower Rice:
  • 1 large head cauliflower cut into florets
  • 3 Tbsp ghee or clarified butter
  • .5 onion finely chopped
  • 1 carrot peeled and finely chopped
  • 2 cloves minced garlic
  • .5 cup veggie or chicken broth
  • .5 tsp salt
  • .5 tsp
Wash and thoroughly dry the cauliflower, then remove all greens and cut into 4 even sections. “Rice” the cauliflower florets in a food processor by pulsing into a rice-like consistency, leaving any large, tough stems behind. Don’t pulse too much or over crowd the food processor or you will end up with mushy cauliflower.
Once you have your cauliflower rice, it’s super simple to cook! Simply sauté the onion and carrot in a large skillet over medium heat with the ghee until onion is translucent. Add in the garlic and cook until fragrant. Add in the broth and cover with a lid so the cauliflower steams and becomes more tender and fluffy, about 10 minutes. Remove the skillet from the heat and season as desired with the salt and pepper,  or any other favorite seasoning you prefer (I like to add fresh chopped cilantro or basil).
 
You can easily use this cauliflower rice in any and all recipes that call for rice and seasoning it is incredibly versatile! A TIP for my American peeps, I know that Sams Club, Costco, Sprouts, and Trader Joes sell a ready to cook rice cauliflower in the frozen veggie section – much quicker and less clean up!
Knives used are the GLOBAL G-4 and GS -3

 

 

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