paleo carnitas tacos (whole30, too)
Prep time
Cook time
Total time
These no-carb carnitas are a way to enjoy tacos without the guilt!
Serves: 8
  • 1 4-lb boneless pork shoulder, fat trimmed
  • 2 tablespoons olive oil.
  • 5 cloves garlic
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 onion, peeled and sliced
  • salt and pepper
  • 4 ripe avocados
  • ¼ cup cilantro, minced
  • ½ medium red onion, chopped
  • 2 limes
  • 1 cup grape tomatoes
  • 1 jalapeno, seeds removed and minced (optional)
  • 1 seedless cucumber, roughly chopped
  • 2 heads butter lettuce, rinsed and dried
  1. Preheat oven to 350 degrees (or pull out your slow cooker).
  2. Pat pork shoulder dry with paper towels and rub with olive oil. Slice 4 of the 5 cloves garlic and, using a paring knife, make slits all over the pork shoulder. Insert a garlic slice in each of the slits you make. Season with salt and pepper.
  3. Heat a large heavy ovenproof skillet (or your slow cooker insert, if it's stovetop safe) over medium-high heat. Add pork shoulder and sear on all sides, 1-2 minutes per side.
  4. Remove pork shoulder from heat and add chicken broth, bay leaves, cumin, onion and more salt and pepper to the pan. Cover tightly with foil and slide into the oven (or place in slow cooker).
  5. Roast the pork shoulder for 2 hours, then remove the foil and roast for another hour uncovered until the pork is fork-tender (if using a slow cooker, cook on low for 8 hours).
  6. Right before the pork shoulder is done cooking, make the guacamole. Mash the avocados in a large bowl, then add cilantro, red onion, the remaining clove of garlic (minced), the juice of 1 lime, jalapeno (if using) and ½ cup chopped grape tomatoes. Season with salt and pepper to taste.
  7. Remove pork shoulder from oven/slow cooker and let cool slightly. Place the pork on a cutting board and shred the meat using two forks.
  8. Separate the leaves of the butter lettuce and place on a platter. Serve the carnitas with ½ cup chopped grape tomatoes, cucumber and guacamole.
Recipe by Grits and Chopsticks at