Paleo Authentic Mexican Carnitas
Elevate your next Paleo-friendly meal with these Authentic Mexican Carnitas, a slow-cooked masterpiece that celebrates rich, bold flavors. Made with succulent pork shoulder seasoned simply with sea salt and pepper, this Carnitas recipe is infused with zesty citrus notes from fresh orange and lime juice, aromatic bay leaves, and the warm spice of a cinnamon stick. After simmering to tender perfection, these pork chunks are oven-crisped for irresistibly caramelized edges. Cooked in coconut oil for a clean, Paleo-approved twist, this recipe is perfect for serving as a hearty main dish or layered into grain-free wraps with your favorite toppings. With minimal prep and a hands-off simmering process, these carnitas promise to be your new go-to for authentic flavor paired with wholesome ingredients.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder
- 1 tablespoon Sea salt
- 1 teaspoon Black pepper
- 4 whole Garlic cloves
- 1 large Onion
- 1 medium Orange
- 2 medium Limes
- 2 whole Bay leaves
- 1 medium Cinnamon stick
- 2 tablespoons Coconut oil
Instructions
1. Cut the pork shoulder into large chunks, about 3-4 inches wide. Season generously with sea salt and black pepper.
2. Peel and smash the garlic cloves. Cut the onion into quarters.
3. Juice the orange and limes, keeping the peels for added flavor during cooking.
4. In a large, heavy-bottomed pot or Dutch oven, melt the coconut oil over medium-high heat.
5. Add the pork pieces in batches, browning them on all sides. Remove the pork from the pot once browned; set aside.
6. In the same pot, add the onions and garlic, sautéing until the onions are translucent.
7. Return the browned pork to the pot. Add the orange juice, orange and lime peels, lime juice, bay leaves, and cinnamon stick.
8. Pour enough water to just cover the pork. Bring the liquid to a simmer.
9. Cover the pot partially and reduce the heat to low. Let simmer gently for about 3 hours until the pork is tender and can be easily shredded.
10. Preheat your oven to 450°F (232°C).
11. Transfer the pork pieces to a baking sheet, discarding the liquids and solids in the pot.
12. Bake in the oven for about 20-30 minutes, or until the edges of the pork become crispy and caramelized.
13. Serve immediately while hot, either as a main dish or in Paleo-friendly wraps with your favorite toppings.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 7955 mg | 346% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 23.5 g | ||
| Protein | 326.3 g | 653% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5604 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
