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January 24, 2013 by Sam

I love Mexican food & I especially love carnitas but I had never been brave enough to make it myself. Mark Sisson recently posted a recipe for Crispy Carnitas and I decided to give it a try. I was pleasantly surprised at how easy it was to make these Carnitas and so pleased with the final outcome.

Carnitas (full dish) - Primal Noms

I served my carnitas in a purple cabbage wrap topped with guacamole, sour cream & jack cheese and a side of roasted veggies & cauli rice.


Carnitas - Primal Noms

Serves: 6

3 – 4 lbs. boneless pork shoulder/butt

1 1/2 tsp. salt

1 tsp. cumin

1 tsp. chili powder

1 yellow onion

4 garlic cloves

1 cinnamon stick

1 bay leaf


Preheat your oven to 350 degrees. Cut the pork shoulder into 5 pieces. Mix the salt, cumin & chili powder together & rub all over each piece of pork. Place the pork in the bottom of a large pot in a single layer. Thinly slice the onion & garlic and place on top of the pork. Add the cinnamon stick & bay leaf and enough water to almost, but not completely cover the pork.

Carnitas (precooked) - Primal Noms

Place the pot in the oven uncovered & let cook for 3 1/2 hours, turning the pork over halfway through.

Carnitas (pre-shredded) - Primal Noms

Remove the pot from the oven and take the pork out of the pot. Shred and place onto a large baking sheet. Return the pork to the oven & cook for another 30 minutes, mixing halfway through. Broil for the last couple minutes to get a nice crust.

Carnitas (shredded) - Primal Noms


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