Blood Orange Pork Carnitas
A citrus-focused, melt-in-your-mouth, slow-cooked pork dish, perfect for special occasions and weeknight meals alike!
Ingredients
- 4-6 lbs bone-in pork shoulder roast
- 2 tbsp cumin
- 1 tbsp mineral salt
- 2 tsp rainbow peppercorns
- 2 tsp oregano
- 2 tsp coriander
- 3-4 red onions
- 2 whole bulbs of garlic
- 1 grapefruit
- 2 lemons
- 2 limes
- 3-4 blood oranges
Instructions
- Rinse and dry pork shoulder, then place it in the slow cooker.
- Peel garlic and slice red onion; scatter atop roast.
- Grind peppercorns; dust roast with salt, pepper, cumin, and oregano.
- Zest and juice grapefruit, lemons, limes, and 2 blood oranges.
- Add zest and juices to roast; add flesh of blood oranges.
- Place lid on the slow cooker, and cook on low for 8-10 hours.
- After cooking, remove the bones and reserve for bone broth. Shred the meat, if desired.
- Serve with avocado, red sauerkraut, and microgreens.
Notes
If your pork is responsibly raised, there is excellent nutrition in both the bones and the fat of this dish. I save the bones to make bone broth and let the fat gather into a top layer in the refrigerator overnight. I then scoop it out by the spoonful into a separate container to use for frying or roasting. This leaves enough fat in the dish to make it delectable and provides us with extra cooking fat for about a week!
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