I had some pork shoulder that needed using up, so I decided that I was going to make carnitas in the slow cooker. I left them cooking all day while I was out, and by the time I came home they were amazingly tender and falling ppart.
I looked at the meat and decided that we needed something to accompany it – a wrap perhaps? So I got cooking and came up with this recipe.
I served the carnitas in the wrap with some avocado cream that I made.
The carnitas are 100% AIP friendly, but the wraps do contain whole eggs which are an AIP stage 2 reintroduction. If you need a 100% AIP plantain wrap, one can be found here. The wraps are gluten, nut and dairy-free however.
When reintroducing foods on the AIP, I recommend this guide.
Slow Cooker Carnitas with Plantain Wraps
serves 6
For the Carnitas:
- 2½lb boneless pork shoulder
- 6 cloves garlic
- 2 tsp dried oregano
- 2 tbsp apple cider vinegar
- sea salt to taste
- 1 large onion – cut into 8 wedges
- 3 dried bay leaves
For the Plantain Wraps:
- 3 green plantains
- 6 eggs
- 1 cup of water
- 1 tsp sea salt
- coconut oil to cook
For the Avocado Cream:
- 3 ripe avocados
- 2 cloves garlic
- zest and juice of 1 lime
- ½ cup coconut cream (the thick stuff that rises to the top of coconut milk)
- 2 tbsp avocado or coconut oil
- sea salt to taste
To make the carnitas:
Take the pork and cut it into large cubes – about 1½” in size.
Place these in a slow cooker with the garlic, oregano, vinegar, salt and stir to mix.
Scatter the onion and bay leaves evenly over the meat.
Turn the slow cooker on and cook on low for 8 hours.
Discard the bay leaf and shred the meat, mixing in the onions.
Keep warm while making the wraps and the avocado cream.
To make the plantain wraps:
Cut the tops and bottoms off the plantains and then cut a slit in the skin along the full length. Use your thumbs to peel off the skin. Cut the plantain in chunks and put in a food processor or blender along with the eggs.
Puree at a high speed, gradually adding the water until you achieve a pancake batter consistency. You may need a little more or a little less water depending on the size of your eggs and the size of the plantains.
Season with sea salt.
Heat a little coconut oil in a skillet over a medium-high heat, then add ½ cup of the batter, swirling the pan around to spread it out as evenly as possible. Allow to cook for 3-5 minutes until the top is set and the bottom is golden brown. Flip the wrap over and cook for a further 2-3 minutes to cook the top.
Remove the wrap from the pan, keep warm and repeat with the remaining batter.
To make the avocado cream:
Place all the ingredients in a food processor and pulse until smooth.
To assemble:
Place the plantain wrap on a plate and pile on a generous amount of the shredded meat. Top with the avocado cream.
Fold up and serve….
These are incredibly filling!
Shared at AIP Paleo Recipe Round Table #67
Shared at Full Plate Thursday
Shared at Real Food Friday
Shared at Gluten Free Friday
Shared at Waste Not Want Not Wednesday
Shared at Allergy Free Wednesday
Shared at Gluten Free Wednesday
Shared at Pure Blog Love
This sounds sooo good!
cant wait to try!
What a great unique recipe. Sounds delicious and nutritious. Thanks for sharing on Real Food Fridays blog hop. Pinned & twitted.
Hi Salixisme,
Just a note to let you know that I chose your post as one of my features for this weeks Real Food Fridays blog hop that goes live @ 7pm EST! tonight. Thanks for being part of Real Food Fridays!
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YUM! I love finding new ways to use plantains. I’m featuring this recipe on this week’s Real Food Friday! Thanks for sharing!
These look really yummy!!! I’m going to feature them at Gluten Free Wednesdays this week 🙂
XO,
Cassidy
Mmm, that avocado cream sounds amazing! Thanks for sharing this on Waste Not Want Not Wednesday, I’ve pinned it 🙂
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This combination sounds amazing!! Anything pork and plantains, I’m there. Topped with an avocado cream?? YES.
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anyone who has tried this… can the wraps be frozen?? or should i halve the recipe??
I have never tried to freeze the wraps, but I imagine that they could be frozen. I would probably put a layer of baking parchment or greaseproof paper between each wrap to stop them from sticking together. And I would thaw and reheat them before serving. Please let me know if it works out for you.