Updated: Aug 30, 2018
Sometimes pork gets a bad rap for being a fattier meat, but there are some leaner cuts and we are showcasing one of those here! We paired these carnitas with some steamed broccoli as our veggie of the moment and topped it with our homemade Roasted Tomatillo Salsa that you can find on the blog as well as some avocado for some healthy fat! The recipe and macros listed below is for the carnitas recipe only. We just wanted to give you a little inspiration with the photo on how you can pull together a balanced meal with this really easy protein.
If looking for some citrus flavor, add the juice of one orange plus zest, or lime. Toppings that would go well with this other than our roasted tomatillo salsa are pickled red onion, white onion, cilantro, pico de gallo, guacamole, avocado, and queso fresco.
Serving size: This recipe makes 8 , 4 ounce servings of Carnitas
Macronutrient Balance: 21.1g Protein / 7g Fat / 0.2g Carbohydrates
2 pounds boneless pork shoulder
2 tsp salt
2 tsp chili powder
2 tsp smoked paprika
1 tsp roasted garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp cumin
1 tsp black pepper
1 bay leaf
1 cup of water
Mix together all seasonings and rub all over the pork shoulder.
Place in crockpot with one bay leaf and pour the cup of water around the pork.
Cook on high for 8 hours or on low for 10-12 hours.
Once pork can be easily shredded with a fork, discard any fat but do not discard the juice.
Serve as is once shredded or if looking for a crispier texture to the carnitas, heat a skillet on high and cook shredded pork to a nice crisp with some of the juice.
Serve with your favorite sides/toppings!
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