Alright, I may not be a football fan, but I do know how much people love the Super Bowl. And, I also know how much people love Super Bowl recipes.
It just so happens that I’ve been enjoying these Paleo Carnitas with Bacon Jalapeño Guacamole (OMG, right?) and realized that this is total Super Bowl food.
So, the moral of the story here is that you must make paleo carnitas this weekend… whether you’re watching the Super Bowl or not. 😉
These delicious paleo carnitas are wrapped up in fresh butter lettuce and topped with the best thing ever: bacon jalapeño guacamole. Oooohhh mama… you won’t regret making this!
This recipe is gluten-free, dairy-free, and full of healthy fats from the avocados. I love how hearty and fresh it is!
Since this recipe uses a slow cooker and needs many hours to cook, you’ll want to make it ahead of time so it’s ready for when you intend to serve it.
Note: If you don’t like spicy foods, feel free to omit the jalapeño pepper. Or, if you want it spicier, leave the seeds in!
- 2 tablespoons coconut oil, divided
- 2 ½ pounds boneless pork shoulder
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 2 bay leaves
- 1 teaspoon sea salt
- 1 lime, juiced
- ½ cup chicken broth
- Black pepper, to taste
- 1 head butter lettuce
- BACON JALAPENO GUACAMOLE:
- 3 medium ripe avocados, pitted
- Juice from ½ lime
- ¼ cup diced red onion
- 2 strips (cooked) bacon, diced
- 1 jalapeno, seeded and diced
- 2 tablespoons cilantro, chopped
- ½ teaspoon sea salt
- Add one tablespoon of coconut oil to a large skillet over medium-high heat. Add the pork and sear on each side for 1 - 2 minutes, until browned. Transfer pork to a slow cooker.
- Add the onion, garlic, cumin, oregano, chili powder, bay leaves, salt, lime juice, and chicken broth. Cover and cook on low for 8 - 10 hours (or on high for 4 - 5 hours), until the pork is completely tender and shreds easily.
- Remove the meat from the slow cooker (reserving the juices) and shred with a fork. Add the remaining tablespoon of coconut oil to a large skillet over high heat. Add the pork and sear until browned and just beginning to crisp. Add the liquid juices and continue cooking until the liquid reduces.
- To make the guacamole, remove the flesh from the avocados and add to a large mixing bowl. Combine with the other ingredients and refrigerate until serving.
- To serve carnitas, serve the pork on top of lettuce leaves, topped with the bacon jalapeño guacamole.