• Add the hearts of the palm to a slow cooker (with the heat off). Drizzle with 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 the 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 the palms. 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.

Source: blissfulbasil.com