Carnitas (Whole 30 + Chipotle Copycat)
CARNITAS 😍 (Whole 30 Chipotle Copycat)😍
Proof meal prep doesn’t have to be boring😋 Make these carnitas tonight and have a week full of versatile and quick meals all week long. InstantPot and Crock Pot below 😍
I love these on a salad with some guac and salsa, but they also taste great with cauliflower rice or in tacos (if you’re not doing a Whole 30). Buy a few different options and switch it up throughout the week!
Makes 4-6 servings.
Ingredients:
For the Whole 30 Carnitas:
2.5 lb boneless pork shoulder or pork butt (also called Boston Butt)
1 yellow onion, quartered
¼ cup lime juice (about 3-4 limes)
¼ cup orange juice (about 1 ½ oranges)
½ cup chicken broth
¼ tsp smoked paprika
10 peeled garlic cloves
2 bay leaves
1 tsp oregano
2 tsps cumin
2 tbsps avocado oil
Salt and pepper to taste
Chopped romaine lettuce
Guacamole
Salsa
Directions:
For Crock Pot Carnitas:
Cut pork into quarters and season all over with salt and pepper. You can also trim off any large pieces of fat.
Heat a dutch oven or skillet on high heat, drizzle in the avocado oil, and add the pork.
Sear the pork on all sides until golden brown, about 4-5 minutes per side. You may need to do this in batches as you don’t want to crowd the pan. Remove from skillet and add to Crock Pot.
Drain the grease, then add chicken broth, scraping up browned bits from the bottom with a wooden spoon.
Pour over the pork and add in onion, garlic, lime juice, orange juice, bay leaves, oregano, cumin, smoked paprika, and a pinch more of salt and pepper.
Set to high for 5-6 hours.
Remove the pork onto a cutting board and shred with 2 forks.
Remove the bay leaves and large pieces of onion or garlic from the sauce and reserve.
Transfer the shredded pork to a lined baking sheet, spread out, and drizzle with some of the juices. Broil on high for 6-8 minutes until some pieces are slightly charred.
Serve atop the romaine lettuce and top with guac, salsa, and any additional toppings and enjoy!
For the InstantPot Carnitas:
Cut pork into quarters and season all over with salt and pepper. You can also trim off any large pieces of fat.
Turn the Instant Pot to saute, and drizzle in some avocado oil.
Sear the pork on all sides until golden brown, about 4-5 minutes per side. You may need to do this in batches depending on the size of your Instant Pot as you don’t want to crowd the pot. Remove from the pot, set aside, and drain any excess grease.
Add the chicken broth, scraping up browned bits from the bottom with a wooden spoon. Press cancel.
Add back in the pork with onion, garlic, lime juice, orange juice, bay leaves, oregano, cumin, smoked paprika, and a pinch more of salt and pepper.
Set to high pressure for 40 minutes, ensuring the valve is set to sealed.
Once the time is up, let the pressure release naturally for 10 minutes before switching the valve to vent.
Remove the pork onto a cutting board and shred with 2 forks.
Remove bay leaves and large pieces of onion or garlic from the sauce and reserve.
Transfer the pork with the juices from the pot to a lined baking sheet and broil for 6-8 minutes until some pieces are slightly charred.
Serve atop the romaine lettuce and top with guac, salsa, and any additional toppings and enjoy!
