Eosinophilic Esophagitis Friendly Gluten Free Carnitas
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6 servings
For the carnitas
- 3 lb boneless pork shoulder (pork butt), cut into 3-inch chunks
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- Ā½ 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.
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