The Best Paleo Carnitas Ever!

The Best Paleo Carnitas Ever

This is seriously the best carnitas recipe ever. These carnitas are fork tender, with the perfect amount of crispiness.

But, when I first shared this recipe with you, you weren’t too excited about it and you actually told me it looks like bugs. As I have been working on my photography over the last year and I look back on this photo, I can see why! lol. I have now updated the post to include new photos, but I had to leave the old one up, just for giggles! Enjoy!

My big Christmas present this year (thanks, husband!) was a classic round Le Crueset French Oven. I don’t know how I’ve been cooking without one all of these years.  I love how I can brown something without grease spattering all over the stove top (because I do have an issue with that). And if needed, I can easily transfer my dish to the oven. Another advantage is that food cooks really evenly in a Dutch oven. It’s so versatile and an all-around awesome addition to our kitchen. I use it almost daily to brown meat, braise meat, make stews and regularly make these carnitas.

The Best Paleo Carnitas Ever

We served these with Zenbelly’s Plantain Tortillas and a cabbage slaw.

Equipment: Dutch Oven, French Oven or a heavy bottomed pot (I use this French Oven)

Ingredients
2.5 lbs. pork shoulder, cut into 2 inch cubes
2 teaspoons cumin (I use this brand)
1 teaspoon paprika (I use this brand)
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
4 cloves garlic, minced
1/2 cup fresh orange juice
1/4 cup fresh lime juice
4 cups chicken broth – approximately (get my recipe for homemade broth here)
Cilantro, cabbage and avocado for garnish

1. Combine Cumin, Oregano, Paprika, Salt & Pepper. Place the pork in the dutch oven and toss with spices until well coated.
2. Add garlic, orange juice and lime juice. Add enough chicken stock to cover the pork. It was about 4 cups for me.
3. Bring pot to right before boiling, then reduce to a simmer. Simmer uncovered until all of the liquid is gone. It takes between 1.5 hours to 2 hours. If your liquid isn’t evaporating quick enough, increase the heat to medium.
4. Once your liquid has evaporated, you will be left  with the rendered pork fat. Cook pork until it is browned and crispy on the edges.
5. Serve with toppings of your choice.
6. Enjoy!

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