This easy to follow Crock-Pot recipe might be just the trick to spicing up your meal prep menu.

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Looking for a way to mix up meal prep?

Sometimes it’s easy to get stuck in a rut eating the same food over and over because we know it’s healthy and we already know how to prepare it for the week ahead. This easy to follow Crock-Pot Carnitas recipe might be just the trick to spicing up your meal prep menu.

By taking roughly 15 minutes to prepare – and 5 hours in the Crock-Pot – your next week can be filled with deliciously spiced pulled pork carnitas.

When I made my last batch, the 3-lb pork loin I used resulted in 5 large pork steaks worth of shredded carnitas… so you’ll be stocked with meat to make burrito bowls, taco salads, spiced-up breakfast omelets (and more!) all week long.

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<h4>Ingredient List:</h4>
<ul>
<li>‍4-5 pound pork loin roast</li>
<li>1 tsp: garlic powder, chili powder, ground cumin, salt</li>
<li>2 oranges</li>
<li>1 lime</li>
<li>2 cups chicken stock</li>
<li>2 tbsp tomato paste</li>
<li>1 tbsp Adobo seasoning</li>
<li>3-4 crushed garlic cloves</li>
<li>Paleo-friendly fat of choice</li>
</ul>
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<p>Prepare the spice blend in a large bowl (something large enough to easily toss the pork steaks). Slice the roast into 2″ steaks, going across the grain. Add the steaks a couple at a time and coat evenly in the spices. Let steaks rest while the skillet heats up.</p>
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<p>Heat a skillet or large thick-bottomed pan to medium-high. Add your fat of choice. Work in batches to ensure a quick and quality sear on both sides of each steak. Once seared, move browned pork steaks to the slow cooker to rest. Repeat until all pork is done.</p>
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<p>When the last batch of meat is searing, bring together the stock, tomato paste, adobo and crushed garlic cloves. Use this to deglaze the pan once the final round of pork is removed.</p>
<p>Let this seasoned broth simmer for a few minutes in the skillet, bringing up all the leftover bits from the pan, but also warming up the spices and garlic before it joins the pork.</p>
<p>Meanwhile, as broth is simmering, juice the two oranges and one lime.</p>
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<p>After a couple minutes of simmering, pour the broth over the seared pork in the Crock-Pot. After adding broth, add in citrus juice mix.</p>
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<p>Cover your slow cooker and set the timer for 5 hours on low.</p>
<p>It’s important to note that if your slow cooker automatically defaults to a “keep warm” setting, the meat will not hold long. Although the meat is sitting in a broth, it’s possible to dry out if it stays at that setting for too long!</p>
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<p>What to do with the pork now…</p>
<p><strong>If you’re eating some carnitas right away</strong>, you’ll want to shred the meat using two forks. Pile this delicious meat on top of your choice of quinoa, brown rice or lettuce for a tasty and healthy meal.</p>
<p><strong>If you’re making this as part of your meal preparation</strong>, my advice is to keep whatever portions you want for later meals un-shredded. Storing the meat whole at this stage is better than storing fully prepared carnitas. Also, don’t toss the juice! using just a bit of broth when re-heating the meat helps to keep hydrated and full of flavor.</p>
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<p>Enjoy. Repeat. Often.</p></div></div></div></div></div>
      
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