Ingredients for Carnitas
- 3 lbs. pork shoulder, cut in approx. 2” cubes
- ½ tsp. coriander
- ½ tsp. paprika
- 2 tsp. ancho chili powder
- 2 tsp. cumin powder
- 2 tbsp. olive oil
- Coarse sea salt
- Freshly ground pepper
- 2 tbsp. coconut oil or grapeseed oil
- 3 stalks celery, chopped
- 2 medium carrots, peeled, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 roma tomato, chopped
- 2 bay leafs
- 2 cups chicken broth (4 cups if using a pressure cooker)
Ingredients for Roll-Ups and Sauce
- 2 large avocados, roughly chopped
- 2 small tomatillos, roughly chopped
- 2 tbsp. shallots
- ¼ cup freshly squeezed lemon juice
- 1 large jicama, peeled, sliced very thin*
- Lime wedges
- 1 cup diced tomatoes
- 1 tbsp chopped cilantro
- * Make sure to submerge jicama slices in water until ready to use.
Slow cooker or Pressure cooker (I use the 8L capacity)
1) In a large bowl, whisk together coriander, paprika, ancho chili, cumin, salt, ground pepper, and olive oil. Add pork cubes and toss to coat; let marinade with seasonings for a few minutes.
2) Heat oil in a sauté pan over medium-high heat. When it starts to smoke, use tongs to add pork and sear on each side until brown. Add the meat to the slow cooker and stir in celery, carrots, onion, garlic, tomato, and bay leaves. Add broth. Cover the slow cooker and cook on medium setting for 6-8 hours.
3) For a pressure cooker: Cover and lock; once it begins to steam (or button comes up), set heat to medium-low and cook for 1 hour and 15 minutes. When time is up, release steam and open pressure cooker.
4) The pork should be tender and shred with a fork. Using a slotted spoon, remove and discard any large pieces of fat sitting on top of the stew. Transfer the stew to a bowl and set aside, skimming with a slotted spoon as necessary. Finish breaking apart and shredding the pork to the desired consistency.
For Roll-Ups and Sauce
1) In a blender, mix avocados, tomatillos, shallots, and lemon juice. Add 2 tbsp. of water and blend on high. Add additional water, by the tablespoon, if necessary, until the sauce has reached the desired consistency.
2) Using jicama slices, roll up about 1/3 cup of carnitas on each, secure with a toothpick, and place over avocado sauce on each plate. Top with tomatoes and cilantro; serve with lime wedges.
• This dish can be made with the protein of your choice. Shred your leftover chicken or slice your leftover steak and make these fun jicama roll-ups!
• Spices lend amazing flavor to our food but are also known for their health benefits—like providing us with antioxidants or having disease fighting properties. Cumin, ancho, and paprika are some of my favorites!
• Jicama is a great substitute for taco shells and flour tortillas and also helps us stay away from carbs. Jicama is crunchy like a water chestnut and can be eaten raw or cooked!
• I love using pressure cookers at home. They cut your time by half, if not more, and they are safe and convenient.
• Use a mandolin to make the thinnest jicama slices. I love using mandolins to make homemade sweet potato chips and evenly slice my salad vegetables like radishes and cucumbers.
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