Slow Cooker Keto Pork Carnitas Bowls

This pork roast comes out juicy and full of flavor thanks to a zesty citrus marinade and the use of a slow cooker. Layer the shredded pork on cauliflower rice, and top with your favorite burrito toppings!

Slow Cooker Keto Pork Carnitas Bowls Ingredients:

Carnitas

2 lbs pork

¼ cup orange juice (fresh squeezed)

2 tablespoons olive oil, divided

2 tablespoons tomato paste

2 tablespoons lime juice (fresh squeezed)

2 tablespoons coconut aminos

1 teaspoon cumin

1 teaspoon sea salt

½ teaspoon chili powder

½ teaspoon oregano

Cauliflower “Rice”

1 cauliflower

½ tablespoon olive oil

¼ teaspoon cumin

1 tablespoon lime juice, fresh squeezed

Sea salt, to taste

Toppings

2 cups baby greens

1 cup cherry tomatoes

½ cup black olives

½ cup cheddar cheese

Salsa, to garnish

Diced jalapeno, to garnish

Print Pin

Slow Cooker Keto Pork Carnitas Bowls

This pork roast comes out juicy and full of flavor thanks to a zesty citrus marinade and the use of a slow cooker. Layer the shredded pork on cauliflower rice, and top with your favorite burrito toppings!

Course Main Dish

Cuisine Mexican

Keyword Carnitas, Slow Cooker

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 6 meals

Ingredients

Carnitas

• 2 pounds pork
• 1/4 cup fresh orange juice
• 2 tbs olive oil
• 2 tbs tomato paste
• 2 tbs lime juice
• 2 tbs Coconut Aminos
• 1 tsp cumin
• 1 tsp Sea Salt
• 1/2 tsp Chili Powder
• 1/2 tsp oregano

Cauliflower Rice

• 1 large head cauliflower
• 1/2 tbs olive oil
• 1/4 tsp cumin
• 1 tbs lime juice
• Sea Salt

Toppings

• 2 cups baby greens
• 1 cup Cherry Tomatoes
• 1/2 cup black olives
• 1/2 cup cheddar cheese
• salsa optional
• jalapenos optional

Instructions

• Heat a skillet over high heat, and add olive oil. Quickly sear the outside of the pork roast.
• In a small bowl, add the rest of the carnitas ingredients, and mix well.
• Add the browned pork and the citrus marinade to the slow cooker. Cook on low for 3-4 hours.
• When the pork is done, remove from the slow cooker, and shred with 2 forks. Return the pork to the slow cooker to soak up the marinade.
• To prepare the cauliflower “rice,” chop the cauliflower into small pieces, and then add to a food processor bowl. Process the cauliflower until it is in rice sized pieces. Be sure not to overprocess the cauliflower or it will get mushy while cooking.
• The key to making fluffy and not watery cauliflower rice is to cook it over very high heat, and to only cook it for a few minutes, so the moisture doesn’t begin to come out of it.
• Use a large frying pan with 1 tablespoon olive oil. If using a smaller pan, cook the cauliflower rice in batches. Season with sea salt, cumin, and lime juice.
• Top the cauliflower rice with shredded pork, and the rest of the toppings.

Notes

Macros for 1 out of 6 servings (without optional toppings)

41g Protein || 11g Carbs || 38g Fat || 554 Calories