Crispy Pork Carnitas served with Duck Fat Fried Sweet Potatoes and Topped with a Fried Egg and Chipotle Crema




Ingredients (Carnitas Servings 4-5)

3-4 pound Pork Shoulder (no bone) 

1 LARGE white onion

2 NAVAL oranges

2 limes

1 jalapeño  

8 garlic cloves  

2 bay leaves

Eggs (For Garnish)

Olive Oil



Flavorgod Chipotle Seasoning (Or any CHIPOTLE seasoning)

Chili Seasoning


Start by cutting your pork into big chunks. Lay on a cutting board and drizzle with Olive Oil.

In a small bowl, add in 1 tbsp Chipotle Seasoning, 1 tbsp Chili Seasoning, 1 tbsp Salt, and 1 tsp Pepper. Mix up then sprinkle all over the pork and make sure to give a nice massage! 

Now start cutting up the veggies and fruit. Cut the Jalapeño into slices and remove The seeds and stem if you don't want it too spicy. Cut your onion into big pieces (Cut in half then those halves in half). You can leave your garlic cloves whole but remove the skin. Cut the limes and Oranges in Half.

Add the seasoned Pork to the slow cooker (I used a 4 1/2 quart, don't go any more smaller than that) then squeeze the Limes and Oranges into the slow cooker and add them and give a nice mix. Add in your onion pieces, Jalapeño pieces, Garlic Cloves, and the bay leaves and mix again. Cook on slow for 8 hours.

Once done, remove pork to a sheet pan and shred with two forks and set aside.

add the liquid from the slow cooker including your onions, jalapeños, and garlic. Blend until everything is combined. 

Set your oven to broil and then take your pan with the pork on it and cook for 10 min. Once done, remove pan from oven and add 1/4 cup of the blended Au Jui to the pork and mix. Broil for another 5-10 min to get nice and crispy. the results will literally melt in your mouth and explode with a bomb of flavor! 

Ingredients  (Duck Fried Sweet Potatoes, Servings 4-5)

4 small Sweet Potatoes

2 tbsp Duck Fat

Garlic Powder




Start off by peeling the Sweet Potatoes then cut into slices. Once you have the slices, dice them up to the size of a typical breakfast potato. Add to a bowl and drizzle with Olive Oil. Sprinkle with Garlic Powder, Salt, and Pepper. Add to a sheet pan and bake at 450 for 20 minutes.  

Get a large pan out and add 2 tbsp of Duck Fat. (I use Epic Brand Cage-Free Duck Fat) Once it's melted at Medium High Heat, add in your Sweet Potatoes and cook until crispy. About 5-7 minutes. 

Ingredients  (Chipotle Crema, servings 4-5)

can of adobo Chipotle Peppers

Unsweetened Coconut Yogurt (I use the brand Co-Yo, you can always use Sour Cream to make this Paleoish) 

1 lime


Start off by removing the seeds from 4 Chipotle peppers (Easiest way is to cut in half then scrape out the seeds so that you just have the pepper flesh). Once done, fine dice that up. Add to a small blender or just a bowl.

Add in juice of half a lime and the yogurt container or 1/2 cup of Sour Cream. Blend up until everything is combined.  


Start off by adding some of your Sweet Potatoes in the middle of the plate then top with some of the pork and a Sunny side up egg. Drizzle with the cream and enjoy! Sorry in advance for the addicting effects to kick in of this dish! Hope you enjoy!

The beauty of this dish is if you make if for yourself, you will have some amazing leftover pork and sweet potatoes. It's endless with what you can do for the Carnita meat! 






David Cohen