Seriously, forget Chipotle because they’ve got nothing on this super simple, super clean carnitas recipe. I’ve made many versions of pulled, slow-cooked meats but this might take the cake on being one of the easiest recipes that I have tried. This is a recipe from 100 Days of Real Food and I truly love her recipes because they are not too complicated and they use easy to find, whole foods. Bonus on this recipe? My kids even ate it! We have only a handful of meals we can all eat together so I’m happy to add another one to the mix. They had carnitas with salsa and sour cream in a corn tortilla and I had mine with cauliflower rice, salsa verde and shishito peppers. Everybody wins! Man, I LOVE that!
- 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces
- 3 teaspoons dried oregano
- 2 teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 1 onion, cut into 6 or 8 chunks
- 3 garlic cloves, whole
- Optional: tortillas for serving, sliced avocado, fresh cilantro, salsa
- Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
- Throw onion and garlic on top of pork.
- Slow cook on low for 6 – 8 hours or until meat is falling apart.
- When finished discard the onion and garlic. Drain meat and shred with a fork.
- Serve warm with tortillas, cauliflower rice, over salad or whatever makes you happiest!