Eosinophilic Esophagitis Friendly Slow-Cooked Carnitas with Citrus
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- 4 cloves garlic, smashed
- 1 medium white onion, roughly chopped
- 2 dried bay leaves
- ¾ cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 2 limes)
- 2 tbsp neutral oil (such as canola or vegetable oil)
For serving
- corn tortillas, warmed, for serving
- fresh cilantro, roughly chopped, for serving
- white onion, finely diced, for serving
- lime wedges, for serving
- salsa, for serving (optional)
Instructions
- 1
In a small bowl, combine the salt, black pepper, cumin, oregano, smoked paprika, and cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides of the pork.
- 2
Heat the neutral oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork chunks for 2–3 minutes per side until deeply browned on at least two sides, then transfer to the slow cooker insert.
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