Eosinophilic Esophagitis Friendly Air Fryer Carnitas
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Learn more →Ingredients
6 servings
- 2 ½ lb boneless pork shoulder, cut into 2-inch chunks
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup fresh orange juice (from about 1 orange)
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- corn tortillas, for serving
- fresh cilantro, chopped, for serving (optional)
- white onion, finely diced, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl, combine the olive oil, cumin, oregano, smoked paprika, salt, pepper, garlic powder, onion powder, orange juice, and lime juice. Add the pork shoulder chunks and toss until every piece is evenly coated. Let the pork rest at room temperature for 30 minutes.
- 2
Preheat the air fryer to 375°F (190°C) for 3 minutes. Arrange half the pork pieces in a single layer in the air fryer basket, leaving a little space between each piece. Cook for 20 minutes, flipping the pieces halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the exterior is browned and beginning to crisp at the edges.
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