Pork Carnitas

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy take on a classic Mexican dish.


  • 5 lb pork shoulder
  • 1 large onion (diced)
  • 4 garlic cloves (chopped)
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 orange (juiced)
  • 2 tablespoons bbq coconut amino sauce


  1. Place the onion, garlic and orange juice into a slow cooker.
  2. In a small bowl mix all of the seasoning together. Set aside.
  3. Rinse and pat dry the pork. Trim the excess fat.
  4. Rub the seasoning mixture generously around the entire pork shoulder.
  5. Place into the slow cooker and set the timer for 4-5 hours on high or 7-8 hours on low.
  6. Once cooked, transfer to a cutting board in order to shred the pork.
  7. Transfer to serving platter and mix in the bbq sauce.
  8. Enjoy!

Tangy Orange Chicken

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A sweet and savory kick to a simple dish.


  • 1.5 lbs chicken thighs (boneless and skinless)
  • 1 teaspoon sesame oil
  • 3 tablespoons avocado oil
  • 2 tablespoons arrowroot or tapioca flour
  • 3 garlic cloves (minced)
  • ½ cup chicken broth
  • 1 tablespoon orange zest
  • ½ cup orange juice (freshly squeezed)
  • ¼ cup coconut aminos
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt


  1. Mix together the orange juice and coconut aminos in a bowl. Set the sauce aside.
  2. Cut the chicken thighs into small pieces. Season with salt and arrowroot, toss to coat evenly.
  3. Heat the avocado oil and sesame oil in a skillet over medium-high heat.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible.
  5. Sear on all sides until it is golden brown.
  6. Add in the garlic and cook for about 30 seconds. Add in the chicken broth.
  7. Pour in the sauce and toss to coat.
  8. Bring to a boil, then lower heat to a simmer. Stir often until the sauce is thick and reduced by nearly half.
  9. Add in the orange zest.
  10. Serve and garnish with the sesame seeds.
  11. Enjoy!