This is me clapping my hands in excitement! I created a real winner with the Carnitas, they were so tender, so juicy and so delicious! I really enjoyed my Paleo version of the Spanish rice I made as well. The one thing that did flop though was my attempt to make a tortilla. I tried to make them crepe style like I do for my enchiladas. While they look great they don’t hold up to being picked up, which I soon discovered after I took my photo.
No biggie, I just made them a little thicker and we piled up the meat and toppings on top of the thick “tortilla” and ate it with a fork. If you dont’ have the time or the desire to make the tortillas, you won’t miss them, the carnitas will get all the attention anyway!
Carnitas Ingredients and Directions
Mix 1 tsp of each of the following in a small bowl:
Cut a boneless pork shoulder roast into bite sized pieces and place in a bowl.
Sprinkle some of the seasoning blend over the meat and stir. Repeat until the mixture is gone. You want to be sure to coat all the meat pieces.
In the crock pot add one 10 oz can of whole green chilis (including the liquid), one 10 oz can of diced fire roasted tomatoes (including the liquid), one medium yellow onion cut in big dices and 2 small bay leaves.
Add the meat mixture to the crock pot and push the meat down into the liquid. Cover and cook on high for 6 hours or low for 8. Fair warning, if you are home when this is cooking the smell will make you hungry!
When you are ready to eat the meat will still be in small chunks, but it will be very tender and practically melt in your mouth. We served ours topped with mixed baby lettuce, fresh-cut tomatoes, tomatilla salsa and some finely shredded cheese, which can be omitted if you choose to not include dairy or use the almond milk cheese, it is very good as well!
Spanish “Rice” Ingredients and Directions
In a medium sauce pan add about a tablespoon of bacon fat, one half of a finely chopped yellow onion and one small finely chopped green bell pepper. Let those cook till the are softened. While they are cooking, chop the flower part of half a large cauliflower in your food process. The goal is to make it look like, rice but even if you over process the flowerets it still works! When the onion and celery are softened, add to the pan, one finely minced garlic clove, one 8oz can of diced green chilis and one 10 oz can of diced fire roasted tomato and the processed cauliflower. Also add teaspoons of chili powder, one teaspoon of cumin and 1 teaspoon of salt and pepper. Let cook over medium heat for about 20 minutes stirring every couple of minutes. You will want as much of the liquid as possible to evaporate. When the liquid is gone it is time to eat!