1 tablespoon AVOCADO OIL
2.5 pounds pork shoulder, cut into large chunks
6 cloves fresh garlic
3/4 cup CHICKEN BROTH
1/4 cup orange juice
1/4 cup lime juice
1 large white onion
1 tablespoon CUMIN
1 tablespoon DRIED OREGANO
½ tablespoon PAPRIKA
1 teaspoon PINK HIMALAYAN SEA SALT
1 tsp RED PEPPER FLAKES (optional)
Preheat oven to 300 degrees.
Heat a dutch oven or large skillet over medium-high heat. While the dutch oven is heating, sprinkle the pork pieces liberally with salt. Once the dutch oven is hot, add in a tablespoon of avocado oil and then add the pork. Sear for 4-5 minutes on each side until browned.
Add the garlic, onion, orange juice, lime juice, chicken broth, salt, bay leaves, and spices to the pot. Stir until well combined, cover with a lid, and the braise for 3 hours at 300 degrees.
If you are using a slow cooker, once the pork has been seared, remove it from the pan and add it to the slow cooker. Next, add the remaining ingredients and cook the carnitas on high for 4-6 hours or until the meat is fork tender.
Once the pork is tender and shreddable, remove it from your dutch oven or slow cooker and transfer the meat to a sheet pan. Use two forks to shred the meat and then pour the remaining braising liquid back over the meat. Broil the carnitas in the oven on high until browned and crispy. Serve and enjoy!
Keywords: Whole30 crispy pork carnitas, Whole30 carnitas, carnitas, crispy pork carnitas