This Gluten-Free Juicy Pork Carnita with Mexican Slaw recipe is bursting with flavor and texture. The tender pork is marinated in a zesty citrus sauce and slow-cooked until it's melt-in-your-mouth delicious. Topped with a crunchy and tangy Mexican slaw, it's a perfect combination of savory and refreshing. Plus, it's gluten-free, making it suitable for those with dietary restrictions.
Ingredients: 2 lbs pork shoulder, trimmed and cut into chunks. 1 onion, finely chopped. 4 cloves garlic, minced. 1 tsp ground cumin. 1 tsp smoked paprika. 1 tsp dried oregano. 1/2 tsp chili powder. Salt and pepper to taste. 1 cup orange juice. 1/4 cup lime juice. 1/4 cup gluten-free soy sauce. 2 tbsp olive oil. For the Mexican Slaw:. 2 cups shredded cabbage. 1 carrot, shredded. 1/2 red onion, thinly sliced. 1/4 cup chopped cilantro. 2 tbsp apple cider vinegar. 1 tbsp honey. 1 tbsp olive oil. Salt and pepper to taste.
Instructions: In a large bowl, combine the pork shoulder chunks with chopped onion, minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, salt, and pepper. Pour in orange juice, lime juice, and gluten-free soy sauce. Mix well to ensure the pork is coated evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight. Heat olive oil in a large skillet over medium-high heat. Add the marinated pork and cook until browned and caramelized, about 8-10 minutes. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork. While the pork is cooking, prepare the Mexican slaw. In a large bowl, combine shredded cabbage, shredded carrot, thinly sliced red onion, and chopped cilantro. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper to make the dressing. Pour the dressing over the slaw mixture and toss until everything is well coated. Adjust seasoning if needed. Once the pork is cooked, shred it using two forks. Serve the juicy pork carnitas topped with Mexican slaw. Enjoy the gluten-free goodness!
