Orange and Cumin Pork Carnitas from The Whole30 Friends & Family

Name: Orange and Cumin Pork Carnitas from The Whole30 Friends & Family
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Latin American, American, Mexican
Ingredients: FOR THE CARNITAS; 1 ½ cups fresh orange juice; ¼ cup fresh lime juice; 2 tablespoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 2 cloves garlic crushed, skins removed; ½ teaspoon salt; 2 to 2 ½ pounds boneless pork shoulder trimmed and cut into 2-inch chunks; 1 cup coarsely chopped fresh cilantro; FOR THE TORTILLAS; 2 large celery roots about 1 pound each, ends trimmed, peeled; FOR SERVING; Guacamole; Whole30 compatible fresh salsa or pico de gallo; Whole30 Sriracha; Whole30 compatible hot sauce optional

6 steps

Prep:20minCook:2h 30min

These Orange and Cumin Pork Carnitas are served on Celery Root “Tortillas” … if you’ve never tried celery root slices this way, you must. As they’re grilled or griddled, they sweeten slightly, soften up enough for easy wrapping, and take on a beautiful golden color with lightly charred edges.

Updated at: Thu, 17 Aug 2023 14:18:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories362.6 kcal (18%)

Total Fat20.4 g (29%)

Carbs15.7 g (6%)

Sugars7.3 g (8%)

Protein28.5 g (57%)

Sodium495.9 mg (25%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsfresh orange juice

¼ cupfresh lime juice

2 tablespoonsground cumin

1 teaspoonsmoked paprika

1 teaspoonground coriander

2 clovesgarlic

crushed, skins removed

½ teaspoonsalt

2 poundsboneless pork shoulder

trimmed and cut into 2-inch chunks

1 cupfresh cilantro

coarsely chopped

celery roots

large, ends trimmed, peeled

guacamole

fresh salsa

whole30, compatible, or pico de gallo

sriracha

whole30

hot sauce

whole30 compatible, optional

Instructions

Step 1

PREHEAT the oven to 350°F.

Step 2

MAKE THE CARNITAS: In a Dutch oven or large ovenproof pot, combine the orange juice, lime juice,cumin, paprika, coriander, garlic, and salt. Add the pork and stir to combine. Bake,covered, until very tender, about 2½ hours.

Dutch Oven

Step 3

USING a slotted spoon, transfer the pork to a cutting board. Use two forks to shred the pork into small pieces and return it to the pot. Simmer uncovered, over medium-low heat, until almost all of the liquid is gone, about 20 minutes.

Slotted Spoon

Fork

Step 4

MAKE THE TORTILLAS: Meanwhile, thinly slice the celery roots with a mandoline on the ⅛-inch setting or with a sharp knife. Choose the 18 largest slices for tortillas. (Store any leftover slices in an airtight container in the refrigerator for another use.)

Mandoline

Step 5

HEAT a grill pan over medium heat. Cook, turning occasionally, until grill marks form and the tortillas are tender and pliable, about 5 minutes. (You may need to press gently on the tortillas with a spatula.)

Griddle

Spatula

Step 6

TO serve, spoon about 1 tablespoon of the meat into each tortilla. Top with guacamole, salsa, and Sriracha, if desired.Tip: This recipe makes about 4 cups of carnitas, so you will have leftovers. Store the meat in an airtight container in the refrigerator for up to 3 days.