2tablespoonscooking fat of choicesuch as lard, coconut oil, or olive oil
3-5poundspork shoulder/butttrimmed of excess fat
1large sweet onionroughly chopped
1bay leaf
5garlic cloveschopped
2teaspoonsdried oregano
2teaspoonsonion powder
2teaspoonschili powder
2teaspoonsground cumin
2teaspoonskosher or fine sea salt
Juice of 1 lime
Zest of 1 lime
1tablespoonhoney
For the slaw:
2cupsshredded green cabbageabout ¼ head
2medium red or orange bell peppers
1medium jalapeño pepperribs and seeds removed, optional
2medium ears of corn*
¼cupfinely chopped red onion
2tablespoonschopped fresh cilantro
Juice of 1 lime
Kosher or fine sea saltto taste
For serving:
Lettuce leaves or gluten-free corn tortillas*
Diced avocadochopped 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.