Taco night is no joke in my house, and I have a feeling it is the same for you! Carnitas are pretty much my favorite thing about taco night. The flavor, the crispy bits—it’s all just phenomenal. Of course, you can make carnitas in your slow cooker or Instant Pot®, but I prefer it on a sheet pan in the oven. This way, we are able to achieve tender and juicy, yet crispy, carnitas every time!
6
Fat: 13 g
Carbs: 8.2 g
Net carbs: 5.8 g
Protein: 29.6 g
Fiber: 2.4 g
2 lb (907 g) boneless pork shoulder, cut into
2-inch (5-cm) pieces
1 tsp sea salt
4 cloves garlic, finely minced
½ tsp crushed red pepper flakes
1 tsp chili powder
1 tsp ground cumin
1 tsp black pepper
1 onion, sliced
8 Napa cabbage leaves (romaine lettuce leaves will also work well)
1 avocado, sliced
1 jalapeño pepper, sliced
1 lime, cut into wedges
Salsa of your choice
Preheat the oven to 375°F (190°C, or gas mark 5).
In a large mixing bowl, add the pork shoulder with the salt, garlic, crushed red pepper flakes, chili powder, cumin and black pepper. Use your hands to massage the pork and make sure each piece is well coated with the spices. Transfer the pork to a large sheet pan along with the onion and spread out the pieces in a single layer.
Cover the sheet pan with aluminum foil and transfer the pan to the oven. Roast the pork, covered, for 1½ hours.
After 1½ hours of cooking, remove the pork from the oven and drain off most of the liquid. Use two forks to shred the pork pieces and set the oven to broil on high. Return the pork to the oven, uncovered, for 5 minutes until the edges are brown and crispy.
Serve the pork inside of the cabbage leaves and finish with avocado slices, jalapeños, lime wedges and salsa.