Slow Cooked Pork Carnitas with Cranberry Relish are so good!
This recipe comes from my #bloodyfabulous friend and former business partner, Emma.
Long term AIPers will be very familiar with Em’ from her days as The Bacon Mum, and then working with me at Conscious Autoimmunity. Despite the fact that Em’ is not currently blogging, we continue to receive emails about her recipes and we wanted a good place for her recipes to stay available, so here we are… Emma’s SERIOUSLY GOOD Pork Carnitas served with a deliciously tart Cranberry Relish.
As a busy single mum, Em’s special sauce is creating tasty and nutritious recipes that are super-simple to make. This baby is no exception.
I have a particular soft-spot for this pork number as this is what Em’ served me when I flew to Chicago to meet her. It was so yummy! Five stars from me!
How do I eat Em’s Pork Carnitas with Cranberry Relish?
My preferred way to enjoy them is stuffed into a grain-free tortilla with a generous hanful of shredded lettuce and some good AIP-friendly Guacamole. It’s also great served simply with some cauliflower rice and a good sprinkling of herbs.
In the unlikely event that you have leftovers, I’d suggest portioning them up and popping into your freezer.
- 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)
- 3 cups frozen cranberries
- ⅓ cup maple syrup
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- Place pork, fat, garlic, coriander, parsley, onion powder, salt, and optional cumin into your slow cooker or crockpot. Set to medium for 6 hours
- 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
- 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.
- Serve relish chilled