Red Meat Allergy Friendly Basil-Herb Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Red Meat Allergy Friendly Basil-Herb Pork Carnitas

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 ½ tsp fine sea salt

For the herb paste

2 cups fresh basil leaves, packed
½ cup fresh parsley leaves, packed
4 cloves garlic, peeled
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp ground turmeric
½ tsp ground ginger
½ tsp dried oregano

For braising

½ cup bone broth
½ cup fresh orange juice (from about 1 large orange)
2 tbsp coconut aminos
1 tbsp apple cider vinegar

For searing

2 tbsp olive oil, for searing

For serving

fresh basil leaves, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the oven to 325°F (165°C). Pat the pork shoulder chunks dry with paper towels and season all over with the fine sea salt.
2
Combine the basil, parsley, garlic, 1/4 cup olive oil, lemon juice, lemon zest, turmeric, ginger, and dried oregano in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed.

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