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By Princess Frost
Orange and Cumin Pork Carnitas from The Whole30 Friends & Family
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
39
Low
Glycemic Load
6
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
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1 ½ cupsfresh orange juice
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¼ cupfresh lime juice
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2 tablespoonsground cumin
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1 teaspoonsmoked paprika
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1 teaspoonground coriander
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2 clovesgarlic
crushed, skins removed
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½ teaspoonsalt
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2 poundsboneless pork shoulder
trimmed and cut into 2-inch chunks
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1 cupfresh cilantro
coarsely chopped
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celery roots
large, ends trimmed, peeled
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guacamole
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fresh salsa
whole30, compatible, or pico de gallo
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sriracha
whole30
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hot sauce
whole30 compatible, optional
Instructions
Step 1
PREHEAT the oven to 350°F.
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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.
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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.
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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.)
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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.)
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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.
Notes
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