THE BEST OF THE BEST OF MEXICAN FOOD!
Every tortilla’s dream is to be filled with carnitas!
Seasoned meat is slow cooked until tender before gently teasing apart with forks and then broiled to crispy perfection.
These are the perfect combination of slightly sweet & savoury, and juicy but crispy!
Just TEN MINUTES to prep, and so much flavor thanks to the slow cooking or Instant pot which makes the meat melt-in-your-mouth delicious!
Traditionally carnitas are made with pork, but I usually make them with lamb and they come out wonderful with beef or chicken as well.
What cuts of meat do I recommend?
- Pork – Shoulder
- Lamb – Shoulder
- Beef – Chuck Roast
- Chicken – Thigh
This dish tastes great at room temp or hot and can be served up in a number of different ways.
My favorite, wrapped up in a warm corn tortilla or crisp up my paleo paratha in the oven for the perfect grain-free replacement.
Don’t forget the toppings!
- Lettuce
- Cabbage
- Slaw
- Pickled onion
- Sliced jalapeño
- Guacamole
- Creamy avocado lime dressing
- Sour cream
- Hot sauce
- Mango salsa
No matter how you serve this up, its straight up delish!!
Carnitas
A fiesta of a dish!
INGREDIENTS
- 1 white onion sliced
- 600 gram lamb chunks /beef / Chicken / Pork
- 2 Tbsp taco seasoning
- 1/4 cup fresh orange or pineapple juice
- 3/4 stock or broth
- 4 cloves garlic minced
- 2 Tbsp apple cider vinegar
- 2 tsp liquid smoke
- 2 tsp salt
- 1/2 of a 200g (7oz) can of chipotle peppers in adobo sauce (for Clean-in-15 sub with 1 Tbsp chipotle powder)
- Drizzle honey (optional, omit for Clean-in-15 & Whole30)
- Lettuce
- Cabbage
- Slaw
- Pickled onion
- Sliced jalapeño
- Guacamole
- Creamy avocado lime dressing
- Sour cream
- Hot sauce
INSTRUCTIONS
- In the bowl of your slow cooker combine the meat, and all other ingredients except the honey.
- Cover and cook on low for 6 hours or on high for 3-4 hours.
- When meat is almost done, preheat your oven to broil at the highest temp.
- Remove the meat from the cooking liquid (reserve this!) and place on a baking sheet to rest for 10 minutes.
- Lightly shred your meat after resting with two forks.
- Add 1/2 cup of the cooking liquid and drizzle with honey (if using). Transfer to the broiler and cook for 2-5 minutes, or until the meat caramelizes. Watch closely!
- Toss with additional cooking liquid, if desired.
- You can serve these up in traditional corn tortillas or use my Paleo Parathas as a taco shell for a grain-free option.
- Add toppings and enjoy!
- In the bowl of your instant pot, combine the meat, and all other ingredients except the honey.
- In the slow cooker, cover and cook on low for 6 hours or on high for 3-4 hours.
- In the Instant pot, cover and ensure the vent is set to sealing. Use the meat/stew function button.
- Follow from step 3 of slow cooker Instructions
NOTES:
You can also do this in a pressure cooker if you don’t have a slow cooker or Instant Pot.
