I am kind of obsessed with my ranch seasoning. I love mixing it into interesting dishes that are far from traditional ranch dressing. Ranch seasoning mixes a unique blend of spices that bring a savory element to any dish! I love using my seasoning to make these ranch carnitas and ranch guacamole. Yes I realize I am putting ranch into everything. What makes this dish even better is that it’s made in the crockpot. I cannot stress enough how much I hate using my stove in the summer time. It makes my apartment in the 80s, which isn’t fun at all. A crockpot keeps all the heat contained, and you come home to a delicious hot meal. I love serving these carnitas with Paleo Cupboard’s tortillas.
The Fourth of July is this weekend, and I am so excited! The 4th is one of my favorite holidays because I absolutely love fireworks. I don’t know what it is but I have been in awe of fireworks since I was little. I think my favorite are the ones that burst then sparkle like a waterfall then crackle at the very end. Also this 4th is even more special because one of my friends from college is visiting. This is my first visitor since moving to OKC. I’m excited to get to show her around all my favorite places and eateries.
- 2 lbs bone-in pork shoulder
- 3 tbls ranch seasoning
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 3 tbls ghee
- 2 avocados
- 1 tbls ranch seasoning
- 1/2 lime
- pinch of sea salt
- Rub seasoning all over pork shoulder and place into the bottom of a crockpot.
- Drop the ghee on top of the pork shoulder.
- Cover and cook on low for 8-10 hours. When meat is done, shred with two forks.
- Eat by itself or paired with ranch guacamole and paleo tortillas!