Low FODMAP Pork Carnitas
A pork roast slow cooked until tender and easy to shred. These flavorful pork carnitas are made with orange, oregano, and cumin, then crisped up for extra texture. Serve the carnitas in tacos, rice bowls, or piled onto nachos.
Servings: 8 Servings
Ingredients
- 3-4 pounds pork roast Boston butt, or pork shoulder (Note 1)
- ½ cup fresh squeezed orange juice
- 3 tablespoons fresh squeezed lime juice
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon freeze dried chives
- 2 whole bay leaves dried
Instructions
- Place the pork on the bottom of the 6-quart slow cooker. Add the orange juice and lime juice.
- Mix the oregano, cumin, pepper, salt, and chives in a bowl. Sprinkle combined spices over the meat. Turn the pork so all sides so the spices are distributed.
- Cover the slow cooker and cook on low heat for 8 to 10 hours or until meat reaches an internal temperature of 195-210 degrees F.
- Remove the pork from the slow cooker and place it on a baking sheet. Shred the meat with two forks into bite size pieces. Remove any fatty pieces and discard.
- Pour the remaining liquid in the slow cooker into a strainer. Make sure you put a bowl under the strainer to catch the liquid. Toss the spices, bay leaves and whatever else.
- To create crispy edges on the pork - which is optional but so good - turn on the broiler. Pour the remaining slow cooker liquid over the pork in the pan. Broil the pork-don't leave the oven- for a couple of minutes, or until you see some crispy edges. Take it out and toss the pork. Broil the pork again for a couple of minutes to give more edges a chance to crisp up. It is important to watch this step so the pork does not overcook. You want the pork to be tender with just a touch of crispy.
- Transfer the pork to a serving tray and reserve the liquid to store with any leftovers.
- Serve on corn tortillas with sauteed bell peppers, on rice bowls, in quesadillas or in nachos.
Notes
Note 1: For a less greasy shredded carnitas pork, trim off some of the fat off the pork roast before cooking. After cooking, chill the shredded pork, scoop out the hardened grease, and toss before reheating.
Storage Notes:
Leftover pork can be kept in an airtight container in the refrigerator for up to four days. It can be reheated in the microwave for 1-2 minutes, stirring halfway through the cooking time. Freeze chilled leftovers in a freezer-friendly container for up to four months—Defrost before heating.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 480kcalCarbohydrates: 3gProtein: 31gFat: 37gSugar: 1g
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