I’ve built this recipe up now for over a week. You might have seen me raving about it on our Instastories a few days ago. I just can’t get enough of these crockpot Carnitas!
It was supposed to last me all week, but Courtney (my wife) and I tore through them pretty quick.
I’m no cook by any means but Momica and I wanted to create a few Habitap originals to give to those who sign up for our 10-week challenge.
By the way, they all turned out amazing! I created 2 others that we’ll keep exclusive for those who sign up for one of our challenges.
My favorite dish was the Sweet Potato and Spinach Quiche. I should work on the title because it doesn’t do it justice. It was a party in my mouth.
Anyways… We are talking about Carnitas here. Back on track!
Try out the recipe and let us know what you think in the comments below.
Love it – Share it with your family and friends.
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For the pork:
- 4-5lbs pork shoulder
- 5 garlic cloves – minced
- 1 tbsp. salt
- 1 tsp. pepper
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- 2 tbsp. tomato paste
- ½ onion – sliced
- 1 jalapeño (optional) – sliced
- 2 limes
- ½ cup orange juice
For the cabbage slaw:
- ½ red cabbage – thinly sliced
- 1 cup bell pepper – thinly sliced
- 1 tbsp. olive oil
- 1 lime
- Place the pork shoulder in a slow cooker and sprinkle the meat with garlic, salt, pepper, dried oregano, cumin, chili powder and cayenne pepper. Rub seasonings into pork.
- Evenly spread the tomato paste over the pork. Top with sliced onion and jalapeño (optional).
- Add juice of the limes and orange juice. Cover and cook on low for 8-10 hours or until pork is easily pulled apart with two forks.
- Shred the meat and discard as much of the fat as you’d like.
- Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the baking sheet and pour a few spoon fulls of the liquid left over from the crockpot. Broil until the tips of the pork become browned and crispy. Approximately 10 minutes.
- While the pork broils, remove core of the cabbage and thinly slice. In a mixing bowl, combine sliced cabbage, olive oil, and vinegar. Add salt and pepper to taste. Mix well and set aside to marinate for at least 10 minutes.
- Serve over rice or nothing at all for a low carb option. Enjoy!
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