Angie’s Recipe of the Day: Maple Blueberry Bacon Breakfast Carnitas
- 2-3 pound pork shoulder roast
- 2 cups blueberries (I used frozen, just thawed them first)
- ½ cup apple juice (the real stuff)
- ¼ cup maple syrup (or less, if need be)
- 1 teaspoon cinnamon
- 1 teaspoon dried parsley
- ½ teaspoon dried sage
- ¼ teaspoon nutmeg
- lots of salt, your call
- dash of black pepper
- 4-5 strips of bacon
- fresh parsley, chopped (to garnish)
- Place pork roast in the slow cooker.
- Pour in the apple juice into the bottom of the slow cooker.
- Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries.
- Cover and cook on low for 8 hours. I did this overnight.
- Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful.
- Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces.
- Take half of the diced bacon and mix with your newly shredded pork. Mix together.
- Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip.
- Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley.
Recipe courtesy of paleomg.com