Gluten Free Whole30 Crockpot Carnitas Soup
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Learn more →Ingredients
6 servings
For the soup
- 2 ½ lb boneless pork shoulder, cut into 3-inch chunks
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 1 medium white onion, diced
- 1 poblano pepper, seeded and diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 ½ tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp chipotle chili powder
- 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
- 4 cups chicken broth
- 1 orange, juiced (about ⅓ cup juice)
- 1 lime, juiced
- 2 medium zucchini, cut into ½-inch half-moons
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels and season all over with the salt and pepper. Heat the avocado oil in a large skillet over medium-high heat until shimmering. Sear the pork in a single layer, working in batches if needed, for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pork to the slow cooker insert.
- 2
Reduce the skillet heat to medium. Add the onion and poblano to the skillet and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic, cumin, oregano, smoked paprika, and chipotle chili powder and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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