Pork Carnitas Salad

Friday, February 22, 2013


My husband is doing a Crossfit Open Challenge and decided to go Paleo(ish) during the next 6 weeks. We have a very busy schedule, both of us working full time and then working out in the evenings, (with Miss C tagging along with her own jump rope,) we needed to utilize our slow cooker (crock pots)  and plan out our dinners ahead of time. The other day we tried a recipe for Pork Carnitas from Mom Gone Paleo. It was yummy. We altered it based on the availability in our pantry (we had no cinnamon and green chilies.) 

Rub your pork shoulder with the following the night before:
1 tsp of each: cumin, coriander, sea salt, ground pepper, paprika, oregano, garlic (we used fresh garlic)
The next morning, slice one onion and place at the bottom of the crock pot, add 1 cup of chicken broth. Place the pork right on top and cook on low for 8 hours. 
Shred the pork and put it in a baking sheet and place under the broiler for 5 minutes to give it a slight crisp. 

Serve with your choice of: 
romaine lettuce, pico de gallo (or chopped tomatoes and onions,) 
guacamole, grilled/sauted onions and green peppers 
(the following for non paleo:) sour cream, shredded cheese, 
in corn tortillas or over cilantro rice

Bonus: We also used the leftover pork the next day to make omelets. :)

Mommy's Lunch:
Pork Carnitas
over romaine lettice and pico de gallo with sour cream
and blueberries

packed in an EasyLunchBox
note: This post may contain Amazon Affiliate links


Grown-Ups Gotta Eat

1 comment:

Anna Adden said...

The pork carnitas look delicious! Thanks for linking up to Leftovers on Fridays

Post a Comment