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Carnitas

*10 Ing. or Fewer *Gluten-Free
Makes 12 servings
Prep. Time: 10 minutes Cooking Time: 10–12 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
2-lb. pork shoulder roast
1½ tsp. kosher salt
½ tsp. pepper
2 tsp. cumin
5 cloves garlic, minced
1 tsp. oregano
3 bay leaves
2 cups gluten-free chicken stock
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat roast well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 12 servings are just too much for you, either split the recipe between 3 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    CARNITAS
    Makes 12 servings
    Cooking Time: 10–12 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking/Serving:
    2 Tbsp. lime juice
    1 tsp. lime zest
    12 6-inch gluten-free white corn tortillas

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook at least for 10–12 hours.
  4. Remove the roast with a slotted spoon, as well as the bay leaves. Shred the pork between 2 forks, then replace the shredded pork in the crock and stir.
  5. Add the lime juice and lime zest to the crock and stir.
  6. Serve on warmed white corn tortillas.

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