Eosinophilic Esophagitis Friendly Carnitas-Style Pulled Pork
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder (boston butt), cut into 3-inch chunks
- 2 tsp ground cumin
- 1 ½ tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- 1 bay leaf
For serving
- fresh cilantro, chopped (optional)
- sliced avocado (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the cumin, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the pork chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two or three sides for 3–4 minutes per side, until deep brown and releasing easily from the pot. Transfer the seared pieces to a plate and repeat with the remaining pork.
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