Dinner for 16

Pork Shoulder Carnitas

Name: Pork Shoulder Carnitas
Total time: 510 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 tied boneless skinless pork shoulder; salt & freshly ground black pepper; 1 1/2 tbsp canola oil; 1 1/2 cups unsweetened almond milk; 1 1/2 cups unsalted chicken stock; 2 tsp dried oregano; 6 cloves garlic; 3 small carrots; 3 stalks celery; 2 whole bay leaves; 1 lemon; 1 large onion; 2 avocados; 2 heads boston lettuce; 2 limes; 1/2 bunch cilantro; 1/4 red onion

Pork shoulder braises slowly with almond milk, stock, garlic, and vegetables, then fills lettuce leaves with fresh avocado toppings.

$1.04per serving $

510 minstart to table

16servings

Mexican Dairy-free Low-carb Budget Family Dinners

Ingredients

1 tied boneless skinless pork shoulder
salt & freshly ground black pepper
1 1/2 tbsp canola oil
1 1/2 cups unsweetened almond milk
1 1/2 cups unsalted chicken stock
2 tsp dried oregano
6 cloves garlic
3 small carrots
3 stalks celery
2 whole bay leaves
1 lemon
1 large onion
2 avocados
2 heads boston lettuce
2 limes
1/2 bunch cilantro
1/4 red onion

Steps

Heat the oven to 300 F and season the pork shoulder with salt and pepper.
Heat the canola oil in a large Dutch oven over medium-high heat and brown the pork for 10 minutes.
Add the almond milk, chicken stock, oregano, garlic, carrots, celery, bay leaves, lemon juice, and onion.
Cover the Dutch oven and braise for 7 hours and 30 minutes, until the pork reaches at least 145 F and pulls apart easily.
Rest the pork in the covered pot for 20 minutes, then remove the bay leaves and shred the meat.
Separate the lettuce leaves and fill them with pork, avocado, lime juice, cilantro, and red onion.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.