This deliciously smokey pulled pork recipe uses Cocavo Smokey Oil & Manuka Smoked Sea Salt to had flavour & healthy fats. Keto friendly, the crispiness that comes from frying the pulled pork in Cocavo OLAV Oil makes this Mexican Carnitas recipe addictive.

These carnitas are absolutely fabulous served up in soft tortillas as carnitas tacos.
But if you’re looking for a different spin on carnitas (especially if you have leftovers and want to mix things up a bit for the second round), this flavorful shredded pork is also delicious served up in burritos, burrito bowls, quesadillas, enchiladas, tostadas, salads, or even in carnita soup as well.

INGREDIENTS:
- 2 – 2.5kg Pork Shoulder boneless (select a size that will fit into your slow cooker)
- 2 tbsp Erythritol
- 1 tsp Gault’s Italian Seasoning
- 2 tsp Cocavo Manuka Smoked S.P.G.
- 2 tbsp Cocavo OLAV Oil
- 1 tbsp Cocavo Smokey Oil
- 1/4 cup Cocavo Ghee
- 1 small Onion diced
- 2 large Chillies (sliced)
- 2 cloves Garlic (crushed)
- 2 Limes zest and juice
- 2 cups Gault’s Chicken Stock

Butterfly the pork and cut deep slits in the meat to ensure even marinating and cooking.
Rub the pork with the OLAV Oil & Smokey Oil, Italian Seasoning, erythritol, Manuka Smoked S.P.G. and marinate for at least 3 hours, or overnight for best results.
Place the pork skin side up in a slow cooker. Add all the other ingredients
Cover and cook on low for 10-12 hours until the meat is soft & tender.
Gently remove the pork, it will be very soft and tear apart easily. We recommend using a set of tongs in each hand or a sturdy spider tool to remove it.
Put the pork into a baking tray and shred the meat with the tongs or a pair of forks.
Pour the liquid from the slow cooker into a shallow saucepan, skim excess fat off the top and then simmer until the liquid is reduced to a sauce like consistency. You will want about 1 cup of sauce.
To serve the carnitas, heat 1 tbsp OLAV Oil in a non-stick pan over medium to high heat. Add the pork to the pan and press down gently until you get a nice caramelisation on the meat.
Cook until the pork is as crispy as you desire.

Pork Shoulder is the best cut for this carnita recipe. Select either bone in, boned, or rolled, just remember to butterfly the meat to it is a fairly even thickness to allow for even spice rub over the meat & cooking.

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