Eosinophilic Esophagitis Friendly Crockpot Carnitas
Total time8 hr 30 min
Prep time15 min
Cook time15 min
5.0(20)
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Learn more āIngredients
6 servings
- 3 lb boneless pork shoulder, cut into 3ā4 large chunks
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Ā½ tsp chili powder
- 4 cloves garlic, smashed
- 1 medium white onion, roughly chopped
- 1 orange, juiced (about ā cup juice)
- 2 limes, juiced (about 3 tbsp juice)
- Ā½ cup low-sodium chicken broth
- 2 tbsp olive oil
- 1 bay leaf
For serving
- corn tortillas, for serving
- fresh cilantro, roughly chopped (optional)
- white onion, finely diced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the salt, black pepper, cumin, dried oregano, smoked paprika, and chili powder. Rub the spice mixture all over the pork shoulder chunks until evenly coated.
- 2
Place the seasoned pork in the slow cooker. Scatter the smashed garlic and chopped onion over and around the pork. Pour in the orange juice, lime juice, chicken broth, and olive oil, then tuck in the bay leaf.
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