Paleo Pork Carnitas with Plantains Recipe

Paleo pork carnitas with plantains bring slow-cooked Mexican flavor to a completely grain-free, dairy-free dinner. Tender pulled pork braised in citrus, garlic, and spices is served alongside caramelized sweet plantains for a satisfying paleo meal inspired by the Yucatan. Each serving packs 63g of protein and 734 calories, with the plantains providing a naturally sweet, paleo-friendly carb source.

Ingredients

Pork Carnitas (Slow Cooker / Dutch Oven)

• 1.2 kg pork shoulder, cut into 5cm chunks
• 1 orange, juiced (about 0.5 cup juice)
• 1 lime, juiced
• 6 cloves garlic, minced
• 1 medium yellow onion, roughly chopped
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 cup chicken broth

Caramelized Plantains

• 2 ripe plantains (yellow-black skin), sliced into rounds
• 1 tbsp coconut oil
• Pinch of sea salt

Instructions

1. Season pork chunks with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Let sit for 10 minutes.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear pork in batches for 3-4 minutes per side until browned. Set aside.
3. Add onion to the pot and cook for 3 minutes. Add garlic and cook 1 minute.
4. Return pork to the pot. Pour in orange juice, lime juice, and chicken broth.
5. Bring to a boil, then reduce heat to very low. Cover and cook for 2.5 hours until pork is fall-apart tender.
6. Remove pork from liquid and shred with two forks. Return to the pot and toss with the cooking juices.
7. For crispy carnitas, spread shredded pork on a baking sheet and broil for 3-5 minutes until edges crisp.
8. While pork crisps, heat coconut oil in a skillet over medium-high heat. Add plantain rounds and cook for 2-3 minutes per side until golden and caramelized.
9. Sprinkle plantains with a pinch of salt.
10. Serve carnitas alongside plantains, with avocado slices, lime wedges, and fresh cilantro.

Tips & Variations

• Slow cooker method: add all ingredients to a slow cooker and cook on low for 8 hours.
• The cooking liquid makes an excellent base for a paleo soup; freeze it if you don't use it all.
• Look for plantains with very yellow skin with dark spots for the sweetest, softest texture.
• Serve in lettuce cups for a fun taco-style presentation.
• Leftover carnitas keep for 5 days in the fridge and freeze beautifully for 3 months.

Nutrition Breakdown

Calories: 734 kcal

Protein: 62.9g

Fat: 38.1g

Carbs: 36g

Fiber: 4.3g

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