SIBo-Friendly carnitas

Pork becomes much easier to digest when cooked in the crock-pot. It’s a rich and delicious treat when you’re on a pretty restricted “diet.”

A little goes a long way to satisfy your craving for something a little fatty and decadent. See serving suggestions below.

INGREDIENTS

• 1 bone-in pork shoulder (2-3 lbs)

• Salt and pepper

• 3 tablespoons olive oil

• 2 teaspoons each: cumin seeds, smoked paprika Mexican (or regular) oregano

• 2 cups beef or chicken broth

• 1 bunch scallions, chopped (green ends only)

• Cilantro for garnish

DIRECTIONS

1.   Rub the pork shoulder with a generous amount of salt and pepper.

2.   Heat a large skillet to medium-high, then add olive oil and sear pork on all sides - about 3 minutes per side - to get a nice caramelized crust. (This will make the end product much more appealing and textured than the pale mush it can become otherwise!)

3.  Transfer to crock pot and add remaining ingredients. Cook on low for 6 hours, until meat easily separates into chunks.

4.  Let cool and ideally, refrigerate overnight so fat can congeal on top and you can remove the next day.

5.   Before serving, transfer all ingredients into a big skillet or soup pot and heat to medium.

6.  Shred the meat by pulling apart with two forks. Let it simmer on medium until most of the juices are absorbed (about 15 minutes). Add salt and pepper to taste.

7.   Serve over Lime Cabbage Slaw. Or ½ cup white rice. Or shredded spinach. Add to bone broth for a little extra protein.