Whole 30 Easy Carnitas

Total time4 hr 15 min

Prep time15 min

Cook time30 min

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Ingredients

6 servings

3 lb boneless pork shoulder, cut into 3-inch chunks
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 ½ tsp kosher salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp black pepper
½ tsp smoked paprika
1 tbsp vegetable oil
1 medium white onion, roughly chopped
4 cloves garlic, smashed
1 orange, halved
1 lime, juiced
1 cup low-sodium chicken broth
1 bay leaf

For serving

corn tortillas, for serving
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, roughly chopped, for serving
white onion, finely diced, for serving
lime wedges, for serving
salsa, for serving (optional)

Instructions

1
In a large bowl, toss the pork shoulder chunks with the salt, cumin, oregano, black pepper, and smoked paprika until evenly coated.
2
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two sides until deep brown, about 3 minutes per side, then transfer to a plate. Repeat with the remaining pork.

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