Vegan Crockpot Carnitas

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
4 hours

Total Time
4 hours, 15 minutes

Tacos Bigger Bites

Vegan plant-based gluten-free Grain-Free

Instructions

1 Add the hearts of palm to a slow cooker (with the heat off). Drizzle with the
olive oil. Then, sprinkle with the smoked paprika, coconut sugar, oregano,
cumin, sea salt, and black pepper, and thoroughly toss to coat.
2 Add the onion, garlic, jalapeño, and orange juice to the crockpot, and gently
stir to combine.
3 Cook on low for 4 hours, or until the hearts of palm are fall-apart tender and
can be easily shredded.
4 Turn off the slow cooker and use two forks to thoroughly shred the hearts of
palm. Taste and adjust seasonings, adding more sea salt and black pepper if
desired.
5 I recommend serving the carnitas tucked into warm corn tortillas and topped with
a bit of cashew sour cream, diced onion, sliced avocado, and fresh cilantro.
6 Refrigerate leftovers in an airtight container for up to 5 days.