Ben is out of town this week, so I have been left to my own devices. Last night I got home and decided to read the first chapter or two of the kids’ novel Because of Winn-Dixie, which I needed to preview before using it in a lesson. Turns out the book is really good, and also a bit sad. A girl named India Opal, whose mother left when she was little, moves to Naomi, Florida with her dad and ends up adopting a stray dog who helps her make all kinds of interesting friends. Each friend has their own poignant story. I may have ended up crying several times (just enough to need a tissue, not straight-up bawling), and finishing the whole book in less than two hours. Now, that’s what I call a fun evening! Tonight I might watch the film version.
After reading the book, I put this pork in the slow cooker and went to bed. When I woke up in the morning, my apartment smelled amazing. I made the salsa, broiled the carnitas, took a bunch of pictures, and ate lettuce wraps for breakfast. It was fantastic. The meat is slightly sweet from the orange juice, meltingly tender in the middle, and crisp around the edges from its quick stint under the broiler. The salsa is the perfect balance of sweet, creamy, savory, and tart, and lettuce is the perfect vehicle for getting all of the deliciousness into your mouth. I’m already planning to make these slow-cooker carnitas again (and double the recipe) the minute Ben gets back.
What do you like to do when you’re home alone? Please tell me I’m not the only one who reads young adult novels and eats slow-cooker carnitas lettuce wraps at 9:30 in the morning…
Slow-Cooker Carnitas Lettuce Wraps with Pineapple & Avocado Salsa
Crisp and tender slow-cooker carnitas are wrapped in butter lettuce and topped with pineapple and avocado salsa for a paleo dinner or appetizer with an ideal balance of sweet and savory flavors.
Ingredients
For the slow-cooker carnitas:
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Pinch of cayenne
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 pounds bone-in pork shoulder
- 1 onion, chopped
- 1 orange, juiced
- 2 tablespoons lemon or lime juice
For the pineapple and avocado salsa:
- 3/4 cup diced fresh pineapple
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon or lime juice, or more to taste
- Pinch of sea salt
- 1 avocado, peeled and cubed
- 1 head of butter or Boston lettuce, separated into individual leaves, for serving (optional)
Instructions
- To make the carnitas, mix together oregano, cumin, garlic powder, cayenne, salt, pepper, and olive oil in a small bowl. Rinse the pork and pat it dry, then rub it all over with the spice mixture. Place the pork in the slow cooker and top with the onion, orange juice, and lemon or lime juice. Place the orange halves in the slow cooker as well. Cook on low for 8-10 hours, or until the meat is tender and falls apart easily.
- When the pork is ready, preheat the broiler. Remove the pork from the slow cooker, discarding the orange halves and onion. Use two forks to separate the meat from the bones and excess fat, and tear the meat into bit-size pieces. Place the meat on a foil-lined baking sheet, spoon about 1/4 cup of the liquid from the slow cooker evenly onto the meat, and broil until browned on top and crispy around the edges, about 3-5 minutes. Season with additional salt and pepper to taste.
- To make the salsa, mix together all ingredients except the avocado in a medium bowl. Add the avocado and stir gently to combine.
- Serve the pork and salsa inside the lettuce leaves for lettuce wraps, or over cauliflower rice. The carnitas and salsa are also delicious with a fried or poached egg.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 870Total Fat: 63gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 212mgSodium: 484mgCarbohydrates: 22gFiber: 6gSugar: 10gProtein: 56g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Janie Penn says
These look amazing … so colorful & deliciously beautiful! Also, I think I remember buying Because of Winn Dixie as an adult, just so I could read it. I loved it, too!
Caroline LaMorte says
So have to try these! Yum!
Rebecca Winkler says
Thanks, Caroline! Let me know what you think ๐
Beth says
I read that book as an adult, and loved it too!
And your carnitas look awesome. I'd eat them any time of the day.
Rebecca Winkler says
Thank you, Beth! I'm glad I'm not the only adult who loved Winn-Dixie ๐
Nora says
Oh these look excellent! Quick (annoying) question though: do you think I could sub in chicken for the pork easily?
Rebecca Winkler says
Hi Nora! Not annoying at all :). I'm sure the seasonings would still be delicious with chicken, but the cooking time would probably be much shorter. You could probably use chicken thighs and cook them on low for 4-6 hours. Let me know if you try it!
Looks & Books says
Hi Becky! It's Cora's friend Jill. Just wanted to say your blog is great–I'm going to subscribe! If you want to check out my blog, it's http://www.looksandbooks.com. Happy weekend!
Rebecca Winkler says
Hi Jill! Thanks so much for stopping by. It was great to meet you! I'm having so much fun checking out your blog right now ๐