Pulled Pork and Citrus Slaw

I've done a lot of quasi-French recipes of late, and I felt like getting back to something more local. I also didn't want to do a lot of work or dishes. Carnitas!


seasoned meat, ready to go

Carnitas, in case you don't know, is seasoned pork, slow roasted or braised until it's so tender you can pull it apart with your hands (or a fork, if you're the fastidious type).  The recipe is mostly putting together the seasonings to rub on the meat. The hardest part is zesting the limes.  You dip the meat in the spice rub, put it in the crockpot and add just enough water to cover.  Then walk away, content in the knowledge that 6 hours from now, dinner will be ready and you won't have to do anything but dish it up with some tortillas and coleslaw.

zested limes

And as good as the carnitas are, what really makes this dish is the slaw.  The crunch of cabbage and the zing of the lime juice combine with the warm seasoned meat to make something truly wonderful. Plus you get to use the juice of the limes you just zested for the carnitas. No leftover ingredients rattling around in the fridge. Score! (I know, it's sad that I get excited about that.)

Notes:

• The recipe has you sear the seasoned meat before putting it in the crockpot to braise. I skipped this step as it just seems to burn the spices.
• The original recipe called for a tablespoon of ground black pepper. I substituted a mixture of Ancho chili powder and red pepper flakes because I like things hotter (and I didn't have any black pepper). Adjust the flavor profile to your preferred level of heat.
• Carnitas are typically served in tortillas, but if, like me, you are limiting the amount of starch in your diet, eat them with a fork. It tastes just as good, and you don't have the problem of drippy tacos leaking down your arm. 
• The slaw recipe calls for sugar, but I left it out with no problems.

Citrus Rubbed Pulled Pork (Carnitas)

• 2 pounds boneless pork roast
• 3 tablespoons kosher salt
• 1/2 tablespoon Ancho chili powder 
• 1/2 tablespoon red pepper flakes
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 2 limes, zested
• 2 tablespoons oil

1. Combine all dry ingredients and the lime zest.
2. Rub on the pork roast to coat evenly, you may not use all of the mixture.
3. Heat a nonstick crock pot insert or a saute pan with the oil.
4. Once the oil is hot, sear all sides of the pork roast.
5. Once the meat is seared, cover entirely with water (if using a saute pan, transfer to crock pot first). Place in insert in crock pot and cover.
6. Cook on high heat for 6 hours in the crock pot.
7. Once the meat is done, transfer to a 9" x 13" pan and shred with a pair of tongs. (or fingers)
8. Spoon some liquid from the crock pot over the shredded meat to keep juicy. Cover until use.

Citrus Slaw

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1-1/2 tablespoon sugar
• 1 tablespoon fresh grated ginger
• 3/4 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces raw cole slaw mix (or make your own)

1. In a medium bowl, mix everything together but the cabbage.
2. Add the cabbage and coat well.