Monkey Man and I had been buying pork loins and shoulder butts (that’s right, there’s a cut of pork called the “shoulder butt”) and cooking them with homeade North Carolina barbecue sauce. It’s so easy to prepare in the slow cooker and reheats great for lunch all week!
But you can only do BBQ pork so many weeks in a row before you need a fresh take on slow cooker pork.
Enter pork carnitas.
Our favorite Mexican restaurant in D.C. is El Centro. Their braised pork is out of this world. Monkey Man always (always) gets their pork carnitas and I get their pork cazuela. They both used the same braised pork. Why not try making it at home?!
And I’m glad I did 😉
Note, if you’re going for a leaner meat, use the pork loin. If you want all that tasty fat to marinate your meat, use the shoulder butt. The shoulder butt also costs a bit less than the pork loin.
For this recipe, you’ll need:
2 – 3 lbs. pork loin (boneless) or pork shoulder butt, cut into chunks (1 – 2″)
2 T. minced garlic
3 whole bay leaves
2 t. coarse sea salt
1 t. ground cumin
2 T. dried oregano
2 T. coconut milk
2 T. apple cider vinegar
1 c. chicken stock (I like Imagine’s free range, organic chicken broth)
5 clementines (or one medium orange), peeled and quartered
1/2 large red onion, sliced thinly
Lightly spray or coat the crock pot with oil – I used coconut oil spray.
Add the chinks of pork to the Crock Pot.
Next, sprinkle the meat with the garlic, salt, cumin, and oregano, and place the bay leaves evenly spaced on top of the meat.
Slice the red onion thinly (first in half) and peeled clementines.
Layer the clementines and then the onion over the pork. Add the chicken stock, vinegar and coconut milk.
Cover and cook for 10 hours.
Remove the clementines and bay leaves. Shred the pork with two forks.
And serve! (I’m seriously hungry after writing this post…)
Note, what do you serve these with? Mashed yucca, cauliflower rice, roasted sweet potatoes – you name it! The question is, what doesn’t it go well with?!!
Not a fan of pork? Try it with the other white meat – chicken or turkey 🙂