I was convinced I had already posted this carnitas recipe ages ago, but I guess I never got any decent photos so I was holding off. No matter! BEHOLD.
This has been my go-to crockpot recipe for as long as I’ve owned a crockpot.
I consider myself fairly well-versed in good food. Like, really good food. However, like any red-blooded American, I do enjoy trip to Chipotle now and again. It just can’t be helped. This recipe is so easy and nearly an exact replica of the Chipotle carnitas (if that matters to you). Regardless, it’s just good stuff. Obviously, you’re going to need a small fortune’s worth of guacamole to go with this.
Chipotle-Inspired Crockpot Carnitas
Paleo & Whole30-approved
3.5 lb pork roast
Sea salt and pepper (lots of salt and pepper, don’t be shy)
1 T dried thyme
4 bay leaves
1 cup (or more) chicken broth
Roll the pork roast around in salt and pepper to coat generously. Heat olive oil in skillet and brown roast on all sides to seal in the juices (maybe 2-3 min per side). Throw in the crockpot with all the other ingredients and cook on low for at least 6 hours. Shred and then EAT. Caveat: I suggest making it a day ahead because it really gets better after it has a chance to hang out in its broth after it has been shredded.
Paleo Roasted Pepper Nachos
Small sweet peppers, halved
Filling of choice
Fill the peppers with carnitas or whatever you like (I got lazy and only put meat in them this time) and then bake for 10 min at 350 degrees.
Thoughts, ideas and other uses:
- This is a great starter pulled pork recipe, so just change up the seasoning to your liking and you’re set for endless alternatives.
- Serve on cilantro-cauliflower rice with salsas, lettuce, etc.
Let’s also talk about the fact that I met the Chili’s logo while I was making the roasted pepper nachos.