Paleo Carnitas on Yuca Cakes

AIP OR Autoimmune Paleo is an even more strict version of the grain and dairy free paleo lifestyle many have grown to love. It takes away nuts, seeds, eggs, chocolate, and nightshades, among other things.  It can be especially tough to adjust to all of these omissions after a lifetime of indulging.

My hope in my recipes is to make them accommodate many people at once. So I always keep in mind paleo eating, plus nut allergies, plus those with other severe restrictions, and finally, those who seek Autoimmune Paleo eating. It can be very challenging to find recipes which are not bland or boring. Luckily there are a few extremely talented Autoimmune Paleo recipe writers out there who focus on this very thing.

This recipe for Paleo Carnitas is completely AIP friendly  with modifications and is flavorful as well. I fed this to my entire family and even the 3 year old loved it! My goal is to post recipes for the masses, not just the restricted, so that we may all enjoy food that is tasty and accommodating!

Ingredients:

For Carnitas:

• 1 pork roast (3-4 pounds, pasture raised when possible)
• 1 teaspoon sea salt
• 2 bay leaves
• Juice of 1 lime
• 4 cloves garlic minced
• 1 teaspoon cumin (omit for AIP)
• 4 cups beef broth (homemade best option for AIP)

For Yuca Cakes:

• 3 cups yucca (one big yuca root – peeled, coarsely chopped, and boiled for 20-25 minutes)
• 1/2 cup avocado oil
• 2 tablespoons coconut flour
• 1 teaspoon freshly ground garlic salt
• Additional avocado oil for frying

For Avocado Cream:

• 2 avocados
• Large handful cilantro
• 4-6 tablespoons flax milk (or coconut milk for AIP)
• 1/2 teaspoon freshly ground garlic sea salt

For Carnitas:

1. Place all ingredients into crockpot and cook on low for 4-6 hours or until meat shreds easily
2. Remove and set aside

For Yuca Cakes:

1. Take 3 cups of the peeled, chopped, and boiled (softened) yuca root
2. In a blender, Vitamix, or Nutribullet, puree yuca with oil and garlic salt
3. Empty pureed yuca onto a piece of parchment paper and allow to cool
4. Incorporate coconut flour to help with any residual stickiness of the yuca dough
5. Heat additional avocado oil in a medium skillet over medium/high heat
6. Once cool, take about 2 tablespoons of the dough, roll into a ball and slightly flatten to make a “cake”
7. Fry in avocado oil on each side until nicely browned, remove from heat
8. Note: if your oil is not hot enough, your yuca cakes may stick to the skillet – make sure to heat oil properly before attempting to fry

For Avocado Cream:

1. Take pitted avocados, cilantro, flax milk (or coconut milk), and garlic sea salt and blend in a blender, Vitamix, or Nutribullet

To Assemble:

1. Take one yucca cake and top it with about a tablespoon or two of the carnitas
2. Spoon desired amount of avocado cream atop the carnitas
3. Garnish with diced red onion and additional cilantro if desired