Crockpot cooking has been fundamental to my meal prep routine for a few different reasons. One is that the slow cooking process allows for almost any combination of vegetables, meats, and spices to become a rich indulgent meal, (meaning it’s nearly impossible to mess up.) Because all you need to do is cut up the ingredients and throw in the proper ratio of spices, this meal is quick to prep in the morning or night before, allowing you to have a week’s worth of meals. It’s truly helpful for those of us who are on the go, but still want something great!
Side dishes: We highly recommend pairing these delicious carnitas with a few of our favorite recipes, including our everyday slaw salad, bed of our spicy cauliflower rice, or paired with a homemade tortilla.
1 lb pork shoulder
1/2 sliced sweet onion
4 whole dried California chilis
1 tbsp granulated garlic
1 tbsp granulated onion
2 tbsp apple cider vinegar
1 tsp sea salt
1 tsp black pepper
1/4c orange juice
1. Lay sliced onion on bottom of pot.
2. Place pork shoulder, chilies, spices, and liquids into the crockpot.
3. Set for preferred amount of hours (though we love to do the 10 hour setting, there is usually a 4, 6, and 8 hour option that works if you need to eat the night of. However, we have found that the longer it cooks, the better!)
4.When you come home shred the meat using a fork.
Double the recipe and freeze half in 8oz or 16oz packets for easy lunches and dinners!