Emma's Slow Cooked Pork Carnitas with Cranberry Relish (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP-friendly.
Recipe type: The Main Event
Serves: 8
Pork Carnitas
  • 3 pounds /1.4 kilos pork shoulder
  • 2 tablespoons coconut oil
  • 2 tablespoons minced garlic
  • ⅓ cup coriander/cilantro, finely chopped (or, 2 tablespoons dried)
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • (optional) 2 teaspoons ground cumin (Stage 1 Reintroduction)
Cranberry Relish
  • 3 cups frozen cranberries
  • ⅓ cup maple syrup
  • 1 tablespoon ginger, grated
  • 1 teaspoon salt
For Pork Carnitas
  1. Place pork, fat, garlic, coriander, parsley, onion powder, salt, and optional cumin into your slow cooker or crockpot. Set to medium for 6 hours
  2. Approximately 30 minutes before serving, shred the pork into the juices and leave the meat to soak in the juices for 30 minutes before serving
For Cranberry Relish
  1. Combine all ingredients in a small sauté pan. Heat on medium-high heat, stirring frequently, for about 10 minutes or until the cranberries are slightly broken but not mushy.
  2. Serve relish chilled
Serve with smashed avocado and seasonal organic leaves
Recipe by joannafrankham.com at https://joannafrankham.com/pork-carnitas-cranberry-relish/