Alpha Gal Friendly Gluten Free Carnitas

Total time4 hr 20 min

Prep time20 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the carnitas

3 lb boneless pork shoulder (pork 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
See all
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 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
1 medium white onion, quartered
4 cloves garlic, smashed
1 orange, halved
1 lime, halved
1 cup water
2 tbsp lard oil or neutral oil
1 bay leaf

For serving

gluten free corn tortillas, warmed, for serving
fresh cilantro, roughly chopped (optional)
white onion, finely diced (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with the salt, black pepper, cumin, dried oregano, and smoked paprika until evenly coated.
2
Place the seasoned pork in a Dutch oven or large heavy-bottomed pot. Add the quartered onion, smashed garlic, and bay leaf. Squeeze the orange and lime halves over the pork, then drop the spent citrus halves into the pot. Pour in the water and add the lard or oil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!