Carnitas with Cabbage Slaw

South of the border pulled pork carnitas served with this cabbage slaw is a taste sensation that won’t be forgotten soon. It’s a make once eat more than once gluten free treat.

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

6 Servings, with leftover carnitas to freeze for next time!

Carnitas are super easy to make.  They may be a little time consuming, but they’re worth the effort and you’ll have carnitas left over to freeze for a quick meal next time! 

 

6 egglife Southwest egg white wraps

1 ½ cups compliant pork carnitas (see recipe below)

 

Compliant Carnitas Recipe

2 lbs. pork shoulder, trimmed of fat and cut into chunks

3 tbsp grapeseed oil

Sea salt and pepper

½ large onion diced

1 clove minced garlic

2 tsp chili powder

1 tsp cumin

2 tbsp lime juice

4 cups chicken or vegetable broth

 

Slaw

1 cup shredded green cabbage

1 cup shredded purple cabbage

1 cup shredded carrot

 

Dressing

1 ½ tbsp compliant mayonnaise, such as Primal Kitchen brand

1 ½ tsp compliant Dijon mustard, such as Annie’s Organic brand

2 tsp apple cider vinegar

½ tsp celery seed

 

Cilantro, optional

Directions

PREPARING THE PORK

Generously salt and pepper the pork.

Warm the oil in a large dutch oven over medium heat.  When oil is hot, add pork to the pot and brown it on all sides.  When pork is sufficiently browned, add the onions, minced garlic, chili powder, cumin, lime juice and broth.  Bring to a boil, then reduce heat to a simmer.  Put the lid on and let cook for about 2-2 ½ hours.  Meat is done when it is tender and can easily be pulled apart with a fork.

When pork is fork-tender as above, turn off the stovetop heat and remove the meat from the dutch oven with a slotted spoon, place on a large cutting board and shred it with a fork.

Heat oven to 400 degrees Farenheit and line a baking tray with foil.

Lace shredded pork onto the lined baking tray, sprinkle lightly with salt, top with a ¼ cup of the cooking liquid and cook in oven for 10-15 minutes, or until pork is a little crispy.

Note: You will have more carnitas than you need for these wraps, but you can freeze it.  Put extra pork in a freezer bag and top with a little of the cooking liquid to freeze. 

DRESSING

To make the dressing, whisk all dressing ingredients together in a small bowl.  Toss the dressing with the slaw.

Serve on an egglife Southwest wrap topped with carnitas and cilantro, if desired.

How useful was this post?

Click on a star to rate it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Share on email
Email