Ingredients

The following ingredients have 12 Servings
  • 1 tbsp coconut sugar (omit for whole30)
  • 1 tbsp dried cilantro
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper (omit for AIP)
  • 3 lb pastured pork shoulder, excess fat trimmed
  • 1 large orange, halved
  • 2 limes, halved
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • Fresh cilantro for garnish

Instruction

  • Combine the coconut sugar, cilantro, oregano, salt and pepper (plus other seasoning if using) to create a dry rub. Rub the pork shoulder until evenly coated. Add to the bottom of a slow cooker.
  • Squeeze the juice of orange and limes over the pork shoulder. Add the onion, garlic and bay leaves.
  • Place the lid on the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
  • Once cooked, discard the bay leaves. Carefully shred the pork with two forks until fully shredded.
  • If crispy carnitas are desired, set the oven to broil and add the pork to a baking sheet. Crisp under the broiler for 5 minutes or until crisped to liking.
  • Serve topped with cilantro and additional lime juice if desired.