Wednesday, September 2, 2015

Slow-Cooker Chipotle Pork Carnitas with Pineapple Guacamole

We are trucking along on our Whole30 and while searching for recipes we found this DELICIOUS recipe (originally from here).

I am always looking for slow-cooker recipes. I feel like they are lifesavers but I haven't found many that were appealing to me or were compliant with paleo/primal and now Whole30. 

But lo and behold, these bad boys. 

Slow-Cooker Chipotle Pork Carnitas with Pineapple  Guacamole
What you need: 
Carnitas:
2 lbs, bone in pork chops (ours didn't have bones, we read this AFTER we bough the chops from the market)
1 cup chicken stock (sugar free) (we used beef, bone broth that Jason had previously made)
1 tbsp cumin
2 tsp chili powder
2 tbsp fresh thyme
8 cloves garlic
1 dried chipotle pepper (we didn't use this, this time. We couldn't find it! I'm sure Whole Foods or Fresh Market would have it. But, it taste delicious even without it)
2 bay leaves
salt and pepper, to taste

Pineapple Guacamole:
3 ripe avocados
1 lime, juiced
3 tbsp minced red or green onions (we like red)
3/4 cup fresh, pineapple that's diced
1/2 jalapeƱo, deseeded and finely diced
salt and pepper to taste

Rutabaga Fries:
1 large (or 2 small) rutabagas
salt
pepper
garlic powder
cayenne pepper
olive oil 

What you do: 
Carnitas:
Combine all ingredients in slow cooker. 
Cook on low for 8 hours. 
Before serving, remove bay leaves, bones, and any excess fat. 
Shred pork with two forks. 
**Original recipe calls for this to happen next: Heat 2 tbsp avocado oil in a non-stick pan over medium-high heat, brown pork until crispy** (We didn't do this)

Instead, we did this:
Strained the liquid from the crock pot into a pot.
Add the shredded meat to the pot and let it cook in the juice on medium heat for about 10 minutes. 

Pineapple Guacamole:
Mash avocados in a bowl.
Work in all the remaining ingredients. 
Salt and Pepper to taste. 

Rutabaga Fries:
Cut the rutabaga into "fry-like" spears.
Put them in a zip lock bag and drizzle with olive oil.
While in the bag, dust with spices (salt, pepper, garlic powder, and cayenne pepper)--coat well. 
Put the fries on a baking sheet with parchment paper on it. 
Bake at 350 degrees for 30-35 minutes depending on the thickness of the fries. 

This was so full of flavor and really different with the pineapple guacamole. 
We loved it. 

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