Apr20
Coriander-Cumin Pork Carnitas Recipe
Delve into the heart of Mexican cuisine with a healthier take on pork carnitas. Expertly seasoned, the pork is slow-braised to succulent tenderness. It’s then crisped to perfection under the broiler. The result is a dish that marries health benefits with rich, authentic flavors.
Paleovalley's Coriander Cumin Seasoning is the secret behind the pork's captivating flavor, blending ground cumin, coriander, fennel, cayenne, cinnamon, and salt. This aromatic mix is then combined with stock, citrus juices, onions, and bay leaves during the slow braising process. The result is exceptionally tender meat, ready to be effortlessly shredded.
Here are just a few of my favorite serving ideas…
- Lettuce Wraps: Use large, sturdy lettuce leaves such as romaine or butter lettuce to wrap the pork carnitas along with your favorite toppings such as salsa, guacamole, and chopped vegetables.
- Cauliflower Rice Burrito Bowl: Serve the pork carnitas over a bed of cauliflower rice seasoned with lime juice, cilantro, and diced tomatoes.
- Sweet Potato Hash: Make a paleo-friendly sweet potato hash by sautéing diced sweet potatoes with onions, bell peppers, and garlic until tender. Top the hash with the pork carnitas and garnish with fresh herbs like parsley or green onions.
- Stuffed Bell Peppers: Cut bell peppers in half and remove the seeds and membranes. Stuff them with the pork carnitas mixture and bake until the peppers are tender. Top with sliced avocado and fresh cilantro before serving.
Coriander-Cumin Pork Carnitas
Prep time: 10 minutes
Total time: 2 hours, 24 minutes
Serves: 6-8
Ingredients
- 1 Tbsp avocado oil or tallow
- 2 lbs pork tenderloin
- 1 Tbsp + 1 tsp Paleovalley Coriander Cumin Seasoning, divided
- 1 cup chopped white onion
- 1 cup chicken stock
- ⅓ cup fresh squeezed orange juice
- 2 Tbsp fresh lime juice
- 2 dried bay leaves
- 2 Tbsp chopped cilantro, for serving
Equipment
- Dutch oven
- Baking sheet
Directions
- Preheat oven to 350ºF. Heat oil in a Dutch oven over medium-high heat for 2 minutes. Slice pork tenderloin into large pieces and rub on all sides with 1 tablespoon Coriander Cumin Seasoning.
- Sear pork for 2 minutes. Flip and sear for 2 minutes longer. Turn stove off.
- Add onion, chicken stock, orange juice, lime juice, remaining teaspoon of Coriander Cumin Seasoning and bay leaves to Dutch oven. Cover with lid and transfer for oven for 1½ -2 hours, until pork easily pulls apart.
- Remove Dutch oven from oven and transfer pork to a cutting board. Discard bay leaves. Shred pork using two forks. Return to pot and swish in juices using tongs.
- Turn oven to broil. Transfer shredded pork to a large baking sheet. Broil for 6-8 minutes, until lightly crisped.
- Serve hot garnished with chopped cilantro
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