3 (14-ounce)canshearts of palm, drained and rinsed
2tablespoonsolive oil
2tablespoonssmoked paprika
1tablespooncoconut sugar
2teaspoonsdried oregano
1teaspoonground cumin
1 ½ to 2teaspoonssea salt or to taste
¼teaspoonfreshly ground black pepper
1large white onion, diced
3clovesgarlic, minced
1jalapeño, stemmed, seeded, and minced
Juice of 1 to 2 small naval oranges (or ¼ to ½ cup orange juice, depending on desired level of tanginess)
For Serving (Optional)
Corn tortillas, warmed
Cashew sour cream or store-bought vegan sour cream
Diced white onion
Cilantro leaves
Sliced firm-ripe avocado
Instructions
For the Hearts of Palm Crockpot Carnitas
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.
Add the onion, garlic, jalapeño, and orange juice to the crockpot, and gently stir to combine.
Cook on low for 4 hours, or until the hearts of palm are fall-apart tender and can be easily shredded.
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.
To Serve
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.
Refrigerate leftovers in an airtight container for up to 5 days.