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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

PALEO CHIPOTLE CARNITAS TACOS WITH RASPBERRY-JALAPEÑO JAM

PALEO CHIPOTLE CARNITAS TACOS WITH RASPBERRY-JALAPEÑO JAM

Oh. My. God. If I could make these for all of you to try, I would because they are a total game changer. These EASY (don’t let the homemade jam deter you), fancy, flavor packed tacos were inspired by some of the amazing dishes we had at one of my dearest friend’s wedding this past weekend—followed by many many laughs.

Slowly cooked pork and onions in Olo’s chipotle paste & adobo seasoning + drizzled with homemade raspberry-jalapeño jam + topped with fresh cilantro and pomegranate seeds—all folded into a Siete Cassava Flour Tortillas FTW. 


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Here’s Jonathan’s take on these bad boys: 

“This is the kinda recipe that’s super easy to make but very impressive with the flavors.”

“You would eat this at a restaurant.”

As he’s going back for seconds:  “these were phenomenal.”

AND NOW I wanna hear your take! Leave a comment below or tag me on Instagram!


PALEO CHIPOTLE CARNITAS TACOS WITH RASPBERRY-JALAPEÑO JAM

Prep Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours 15 minutes

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Ingredients:

For the Carnitas:

  • 2.5 lbs pork shoulder or butt

  • Salt and Pepper, to taste

  • 2 tablespoons avocado oil

  • 1 yellow onion, diced

  • 2 cups apple juice, no sugar added

  • 3 1/3 tablespoon chipotle paste, (I used Olo’s from Central Market)

  • 1 tablespoon adobo seasoning

  • 2 tablespoons white vinegar

For the Raspberry-Jalapeño Jam:

  • 1 lb (16 oz) frozen raspberries

  • 1/2 lemon, juiced

  • 1 jalapeño, finely diced

  • 1/2 cup honey

Additional:

Directions:

For the Carnitas:

  1. Pat the pork dry and season generously with salt and pepper. Set aside. Heat the avocado oil in a large skillet over medium high heat. Pour in the onions and sauté them for 2-3 minutes until just soft. Transfer the onions to the crockpot and spread evenly, keep the remaining avocado oil in the pan.

  2. In the same skillet, sear the pork on all sides, about 1-2 minutes per side until just golden brown. Transfer the pork to the crockpot.

  3. Pour in the apple juice, chipotle paste, adobo seasoning, and vinegar. Give it a good stir and cook on high for 4-6 hours or on low for 8-10 hours. (I like to stir mine every so often to really mix in the flavors)

  4. When the carnitas are ready, remove the pork from the crockpot and shred or cut, depending on preference. (I like mine shredded but in the pictures its cut because this particular day my meat was not shredding—so it’s okay if it doesn’t fall off the bone!)

  5. With a slotted spoon, drain the onions from the fat and set aside for serving.

For the Raspberry-Jalapeño Jam:

  1. Add the raspberries and lemon juice to a medium saucepan or pot, stirring to combine. Turn the heat on to medium high heat and continue to stir for 2-3 minutes, or until the raspberries have softened. Cook for 15 minutes, stirring occasionally. Scrap foam off with a spoon if it forms. (did not happen this time I made jam, but it’s happened before)

  2. Now add the jalapeño and honey, stirring well to combine. Cook for another 12 minutes, stirring occasionally.

  3. Remove from heat and allow to cool before transferring to a jar. (The jam thickens as it cools.) Store in the refrigerator for up to 10 days and freezer for a few months.

Assembly:

  1. Warm up your tortilla as you desire. Spoon in the carnitas and onions. Drizzle the jam, then garnish with cilantro and pomegranate seeds.

Enjoy XX!

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