Keto Carnitas with Radish Salsa

Ingredients

• about 1360 g Pork Shoulder
• 1 cup Orange Juice
• 1/2 cup Lime Juice
• 6 cloves Garlic
• 1 tbsp Oregano
• 1 tbsp Cumin
• 1 stick Cinnamon Stick
• 1 bunch Radishes
• 1/2 medium Red Onion
• 1 small Jalapeño
• 1/4 cup Cilantro
• 1 tbsp Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1360 g Pork Shoulder into your slow cooker. Pour in the 1 cup Orange Juice and the 1/2 cup Lime Juice. Add the 6 cloves Garlic, 1 tbsp Oregano, 1 tbsp Cumin, and the 1 Cinnamon Stick. Stir everything to combine.
2. 2Cover the slow cooker and cook on low for 6 to 8 hours. The pork is ready when it is very tender and easily pulls apart with a fork.
3. 3Remove the pork from the slow cooker and place it on a clean cutting board or in a large bowl. Use two forks to shred the pork into bite-sized pieces. Discard the 1 Cinnamon Stick.
4. 4Preheat your oven to broil. Spread the shredded pork evenly onto a baking sheet. Place the baking sheet under the broiler for 5 to 7 minutes, watching carefully, until the edges of the pork are crispy and browned.
5. 5While the pork is crisping, prepare the radish salsa. Finely dice 1 bunch Radishes, 1/2 medium Red Onion, and 1 small Jalapeño. Place the diced vegetables in a medium bowl and add the 1/4 cup Cilantro. Drizzle with 1 tbsp Avocado Oil and toss gently to combine.
6. 6Serve the crispy carnitas immediately with the radish salsa on the side.

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