Slow Cooker Carnitas
 
Prep time
Cook time
Total time
 
Dana:
Serves: 10+ servings
Ingredients
  • 4-5 lbs. pork butt/shoulder
  • 1 medium yellow onion, sliced
  • 2 Tbsp minced garlic
  • 1 Tbsp sea salt
  • 1 Tbsp onion powder / dehydrated minced onion
  • 2 tsp ground black pepper
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1 tsp oregano
  • ½ tsp cayenne pepper
  • 12 oz kombucha (I recommend an “original” flavor.)
  • ½ cup salsa
  • juice of 2 oranges (about ½ cup)
  • juice of 2 limes (about ¼ cup)
Directions
  1. Line the bottom of the slow cooker with the sliced onions.
  2. Combine the ingredients for the spice blend (garlic, sea salt, onion powder, pepper, cumin, chili powder, chipotle powder, oregano, and cayenne pepper) in a small bowl, then rub all over the pork. Place the pork on top of the onions in the slow cooker.
  3. Pour in the kombucha, lime juice, orange juice, and salsa. Cover and cook on LOW for 10-12 hours, or HIGH for 5.
  4. Preheat the broiler on HIGH. (My oven is 500 F - 550 F on high) Meanwhile, shred the meat directly in the crock pot with two forks.
  5. Line a large baking sheet with some aluminum foil and transfer the shredded pork to the baking sheet. Don’t forget to add some of the sauce on top! Broil for 5-10 minutes or until the pork begins to crisp up. Watch so it doesn’t burn!
  6. Serve on a taco salad, with some tortillas, guacamole, salsa, chopped veggies, and whatever your heart desires! Highly recommended with some sliced avocado and cilantro. Devour.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/slow-cooker-carnitas-whole30/