Carnitas with Fire-Roasted Slaw
Updated Feb 15, 2021, Published Jul 01, 2016
This post contains affiliate links. Please see our disclosure policy.
Carnitas with Fire-Roasted Slaw
Ingredients
For the meat:
- 2 tablespoons cooking fat of choice, such as lard, coconut oil, or olive oil
- 3-5 pounds pork shoulder/butt, trimmed of excess fat
- 1 large sweet onion, roughly chopped
- 1 bay leaf
- 5 garlic cloves, chopped
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher or fine sea salt
- Juice of 1 lime
- Zest of 1 lime
- 1 tablespoon honey
For the slaw:
- 2 cups shredded green cabbage, about ¼ head
- 2 medium red or orange bell peppers
- 1 medium jalapeño pepper, ribs and seeds removed, optional
- 2 medium ears of corn*
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Kosher or fine sea salt, to taste
For serving:
- Lettuce leaves or gluten-free corn tortillas*
- Diced avocado, chopped tomatoes, or sliced scallions, for topping
Instructions
- Make the carnitas: Place the fat in a large skillet and heat over medium-high. When hot, add the pork. Brown on all sides, flipping as needed with a pair of tongs (do not puncture the meat). Place the browned meat in a large slow cooker. Add all of the remaining ingredients and mix with your hands a few times to combine. Cook on low for 6-8 hours.
- Remove the meat from the slow cooker. Using 2 forks, shred the meat, removing excess fat and bone. Place in a bowl and ladle some of the juices from the cooker over the meat. Toss to coat.
- While the meat cooks, make the slaw: Heat a grill to medium. Place the shredded cabbage in a large bowl. Cut the bell peppers and jalapeño pepper (if using) in half and remove the seeds and stems. Place the peppers and corn directly on the grill. Turn every 1-2 minutes until all sides have good grill marks on them. Let cool. Standing the corn on its end vertically, run a sharp knife down the cob to remove the kernels. Repeat with the remaining corn cob. Dice the peppers. Add to the bowl with the cabbage. Add the onion, cilantro, lime juice, and salt, to taste. Toss and refrigerate in an airtight container for 1-2 hours to meld the flavors.
- Serve the carnitas in lettuce leaves or corn tortillas. Serve topped with slaw and any desired toppings.
Notes
*If you are strict in your Paleo diet, leave the corn out of the slaw and serve the carnitas in lettuce leaves instead of corn tortillas.
Nutrition
Calories: 389kcalCarbohydrates: 31gProtein: 31gFat: 16gSaturated Fat: 7gCholesterol: 92mgSodium: 920mgPotassium: 849mgFiber: 5gSugar: 10gVitamin A: 1575IUVitamin C: 69.2mgCalcium: 90mgIron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
