I had some pork shoulder that needed using up, so I decided that I was going to make carnitas in the slow cooker. I left them cooking all day while I was out, and by the time I came home they were amazingly tender and falling ppart.
I looked at the meat and decided that we needed something to accompany it – a wrap perhaps? So I got cooking and came up with this recipe.
I served the carnitas in the wrap with some avocado cream that I made.
The carnitas are 100% AIP friendly, but the wraps do contain whole eggs which are an AIP stage 2 reintroduction. If you need a 100% AIP plantain wrap, one can be found here. The wraps are gluten, nut and dairy-free however.
When reintroducing foods on the AIP, I recommend this guide.
Slow Cooker Carnitas with Plantain Wraps
For the Carnitas:
- 2½lb boneless pork shoulder
- 6 cloves garlic
- 2 tsp dried oregano
- 2 tbsp apple cider vinegar
- sea salt to taste
- 1 large onion – cut into 8 wedges
- 3 dried bay leaves
For the Plantain Wraps:
For the Avocado Cream:
- 3 ripe avocados
- 2 cloves garlic
- zest and juice of 1 lime
- ½ cup coconut cream (the thick stuff that rises to the top of coconut milk)
- 2 tbsp avocado or coconut oil
- sea salt to taste
To make the carnitas:
Take the pork and cut it into large cubes – about 1½” in size.
Place these in a slow cooker with the garlic, oregano, vinegar, salt and stir to mix.
Scatter the onion and bay leaves evenly over the meat.
Turn the slow cooker on and cook on low for 8 hours.
Discard the bay leaf and shred the meat, mixing in the onions.
Keep warm while making the wraps and the avocado cream.
To make the plantain wraps:
Cut the tops and bottoms off the plantains and then cut a slit in the skin along the full length. Use your thumbs to peel off the skin. Cut the plantain in chunks and put in a food processor or blender along with the eggs.
Puree at a high speed, gradually adding the water until you achieve a pancake batter consistency. You may need a little more or a little less water depending on the size of your eggs and the size of the plantains.
Season with sea salt.
Heat a little coconut oil in a skillet over a medium-high heat, then add ½ cup of the batter, swirling the pan around to spread it out as evenly as possible. Allow to cook for 3-5 minutes until the top is set and the bottom is golden brown. Flip the wrap over and cook for a further 2-3 minutes to cook the top.
Remove the wrap from the pan, keep warm and repeat with the remaining batter.
To make the avocado cream:
Place all the ingredients in a food processor and pulse until smooth.
Place the plantain wrap on a plate and pile on a generous amount of the shredded meat. Top with the avocado cream.
Fold up and serve….
These are incredibly filling!
Shared at AIP Paleo Recipe Round Table #67
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