AIP Loaded Tostones with Pulled Pork Carnitas and Avocado Crema

February 5, 2020

I absolutely love these. Carnitas is my favorite preparation for pork and this recipe is delicious. Reducing the cooking liquid then adding it to the chopped up carnitas is the key to incredible flavor. You can cook the meat and reduce the liquid a day or two before then reheat for service. This recipe is great for tacos too if you happen to have some Paleo AIP Tortillas from Paleo on the Go on hand. Oh and the Avocado Crema is another simple sauce that is great on so many things!

Loaded Tostones with Pulled Pork Carnitas and Avocado Crema

Makes 16 appetizers

Carnitas:

2 lb pork butt, cut into cubes
3 Tbl. Olive oil
¼ cup orange juice
2 T. lime juice
1 tsp. dry oregano
3 bay leaves
2 tsp. granulated garlic
1 tsp sea salt
1 cup chicken stock

Season meat with salt and saute in instant pot until browned all over. Add all of the other ingredients and close the lid. Set to high pressure for 70 minutes. Let pressure release naturally. Remove pork to a cutting board and shred. Turn instant pot back to saute mode and reduce the juices down to 1/2 cup. Add pork back to the pot and mix well to combine. Spread pork mixture out on a parchment lined sheet tray and bake at 450° for 5 minutes until browned and crispy. Toss the meat with the reduced juices.

cut pork butt into cubes Season meat with salt and saute in instant pot until browned all over Add all of the other ingredients and close the lid Set to high pressure for 70 minutes Remove pork to a cutting board and shred

Tostones:

3 green plantains peeled and cut into 1 “ chunks
2 cups avocado oil
3 tsp. sea salt

Heat oil in a saucepan. Add plantain chunks. Simmer for 10-12 minutes. Remove from oil and cool. Press the plantain chunks into disks using a heavy pan or a tortilla press. Bring oil up to heat again until 360°. Carefully add the plantain disks to the oil and fry until golden brown.

3 green plantains peeled and cut into 1 “ chunks simmer plantains 10 minutes Press the plantain chunks into disks using a heavy pan or a tortilla press arefully add the plantain disks to the oil and fry until golden brown