Carnitas! (Mexican Pulled Pork) Paleo, GAPS, SCD
  • 1 (3-4 lb.) pork shoulder roast or Boston Butt with fat cap removed
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons sea salt
  • ½ teaspoon pepper
  • 5 bay leaves
  • 1 orange
  • 1 lime
  • 1 onion, peeled and cut into eighths
  • 4 cloves garlic, smashed
  1. Rinse pork roast and pat dry.
  2. In a small bowl, mix all spices together. Rub spices on the roast, coating all sides. Place in a slow cooker and turn on low. (Throw leftover spice mix into slow cooker.)
  3. Squeeze lime juice into slow cooker. Squeeze orange juice into cooker and throw in orange halves as well. Add bay leaves, onion, and smashed garlic.
  4. Cover and cook on low 8-10 hours, depending on slow cooker. The meat is ready when it can easily be pierced with a fork and fall apart. If it's still firm, it needs more time.
  5. When finished cooking, remove meat from slow cooker. It should be falling apart. Shred into chunks, removing the large pieces of fat.
  6. For the sauce - Heat a large pot on medium to medium high.
  7. Strain the sauce from the slow cooker into the pot, discarding the solids.
  8. Bring to a boil and reduce the liquid by about three/fourths. This should take around 10-20 minutes if yo are boiling it steadily. The sauce should be thick enough to coat the back of a spoon.
  9. Pour sauce over meat and carefully mix together.
  10. You can eat it at this point BUT the following extra step takes delicious to fabulous and is very easy.
  11. Line a rimmed cookie sheet with tin foil. Place a stainless steel cooling rack into the rimmed pan.
  12. Spread the meat (with the sauce incorporated) onto the cooling rack.
  13. Broil the meat for a few minutes until the edges are crispy. Watch carefully and do not overcook.
Recipe by my BIG FAT grain free life at