Whole30 Pulled Pork Carnitas

Enjoy your first day of Whole30 with this delicious Whole30 Pulled Pork Carnitas. Brad and I doubled the recipe so the pork could be thrown on salad’s though out the week. It was an awesome idea to make more than needed as later in the week we whipped up BBQ Sauce and ate it for dinner again. Who doesn’t love leftovers for a week that came from a simple crock pot recipe!

For your first Whole30 Pulled Pork Carnitas meal, pair it with spicy Southwestern Roasted Butternut Squash and guacamole. If you are pressed for time to make guacamole, find a pre-made one without sugar. I love Aldi’s Little Salad Bar Guacamole. They are individualized servings for only 100 calories. They are not only perfect for your Whole30 Pulled Pork Carnitas but also with vegetables throughout the week.

Sorry for the lack of pictures, I was so hungry that I inhaled dinner. You will be motivated during your first day, but you will be craving a cheeseburger and shake. So when I came home and smelled the delicious meal, it needed to be eating instantly. You will notice later in the week the cravings got easier and the normal routine of snapping some photos came back.

Whole30 Pulled Pork Carnitas Ingredients

• 1½ tablespoons salt
• 1 teaspoon black pepper
• 2 pounds pork butt
• 2 tablespoons cooking fat ½ medium onion
• roughly chopped 3 cloves garlic minced
• 1/2 teaspoon chili powder
• ¼ teaspoon ground cinnamon or 1/2 cinnamon stick
• ¼ cup sliced (½-inch pieces) green onions
• Juice of ½ lime

Pulled Pork Carnitas Instructions

Pulled Pork Carnitas: Dutch Oven

1. In a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork (be sure not to overcrowd) and brown all sides, 3 to 4 minutes per side.
2. Remove the pork from the pot and set aside. In the same pot, reduce the heat to medium-low, add the onion, and cook, stirring, until translucent, 4 to 5 minutes.
3. Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute.
4. Add 1 cup of water, the chili powder, and cinnamon. Increase the heat to medium-high, return the pork to the pot, and bring to a boil.
5. Cover the pot with a lid or tightly wrapped foil.
6. Transfer to the oven and bake for 2 ½ hours, turning the meat after each hour.
7. The pork should be fork tender when done.
8. Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat.
9. Incorporate the cooking liquid from the pot, then add the green onions and lime juice. Season with the remaining ½ tablespoon salt.