Eosinophilic Esophagitis Friendly Whole30 Pork Carnitas Bowls
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Learn more →Ingredients
4 servings
For the carnitas
- 2 ½ lb boneless pork shoulder, cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp chipotle chili powder
- 1 tbsp avocado oil
- ½ cup fresh orange juice (from about 1 large orange)
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ cup chicken broth
For the cauliflower rice
- 4 cups cauliflower rice (from 1 medium head cauliflower, riced)
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 2 ripe avocados, sliced
- 1 lime, cut into wedges
- fresh cilantro sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, black pepper, cumin, smoked paprika, dried oregano, and chipotle chili powder. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork chunks for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Repeat with remaining pieces.
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