Slow Cooker Keto Pork Carnitas Bowls are incredibly juicy and full of flavor thanks to a zesty citrus marinade and the use of a slow cooker. Layer the shredded pork over cauliflower rice, and add on your favorite burrito toppings!
The slow cooker is the ultimate set-it-and-forget it meal prep helper. But whether your call it a slow cooker or a Crock-Pot (that's the brand name!), it's worth having this appliance. And it does such amazing work with all different kinds of cuts of meat, turning them incredibly flavorful and moist over the course of several hours. Plus, let's not forget the incredible smell, too, wafting around your kitchen as this cooks away.
This pork dish is no exception, and it's ideal for a keto diet. There's nothing in here that's off-limits for those on this plan.
Slow Cooker Keto Pork Carnitas Bowls Ingredients
For the 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
And the Cauliflower “Rice” . . .
- 1 cauliflower
- ½ tablespoon olive oil
- ¼ teaspoon cumin
- 1 tablespoon lime juice, fresh squeezed
- Sea salt, to taste
Who can forget the toppings. . .
- 2 cups baby greens
- 1 cup cherry tomatoes
- ½ cup black olives
- ½ cup cheddar cheese
- Salsa, to garnish
- Diced jalapeno, to garnish
How to Make Slow Cooker Keto Pork Carnitas Bowls
It's just a matter of assembly, really. Sear the pork in a hot pan and then transfer it along with all the carnitas ingredients right into the slow cooker. While it does its thing (it'll take hours!), you can go about your business. Then, about a half hour before you're ready to serve these (or meal prep them and stash them away), make up the cauliflower rice, which comes together thanks to a food processor and your skillet, along with some seasonings.
READ MORE: Can't Get Enough Carnitas? Chicken Carnitas Nachos Are Amazing!
How to Serve Slow Cooker Pork Carnitas Bowls
When you're ready to assemble these bowls, add on as many delicious toppings as you want, such as baby greens, cherry tomatoes, cheddar cheese, peppers, olives, and salsa. Oh, and avocado too, if you want. Because we at MPOF just loooove recipes with avocado.
How to Store Pork Carnitas Bowls
These will keep just great for 4 to 5 days in their meal prep containers. You can also freeze the meat all by itself, as long it's in a sealed container that's ideal for the freezer. Defrost in the fridge overnight and reheat, or simply pop the frozen meat in a saucepan over low heat. Alternatively, you can reheat the meat in the oven. Just be sure to cover it a bit with foil so it doesn't dry out. You can even freeze the cauliflower rice, too, if you want. This frozen meal should keep for at least 3 months.
Tips for Cauliflower Rice
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.
Substitutions and Alterations
You can use pork shoulder if you like, even though this recipe calls for a roast. A typical pork shoulder will yield more than 2 pounds of meat, so just keep an eye out as you're putting it together. You might need to up the rest of the ingredients that go with the pork. No biggie, though!
If you're not following a keto diet, you can use regular rice (white or brown) and serve the carnitas right over the rice. Or, pile all the ingredients into a tortilla and roll it up like a burrito!
READ MORE: Try our Asian Style Slow Cooker Pot Roast Meal Prep—it's crazy flavorful!
Ingredients
Carnitas
- 2 pounds pork
- ¼ cup fresh orange juice
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 tablespoon lime juice
- 2 tablespoon coconut aminos
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon chili powder
- ½ teaspoon oregano
Cauliflower Rice
- 1 large head cauliflower
- ½ tablespoon olive oil
- ¼ teaspoon cumin
- 1 tablespoon lime juice
- Sea Salt
Toppings
- 2 cups baby greens
- 1 cup cherry tomatoes
- ½ cup black olives
- ½ 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 on all sides.
- In a small bowl, stir together the rest of the carnitas ingredients for the marinade.
- Add the browned pork and the citrus marinade to the slow cooker. Cook on low for 3-4 hours.
- When the pork is tender, remove from the slow cooker, and shred with 2 forks. Return the pork to the slow cooker to soak up the marinade.
- Chop the cauliflower into small pieces, and transfer to a food processor bowl. Process the cauliflower in pulses until it resembles rice, but don't overprocess it. Otherwise, it will get mushy while cooking.
- Heat a large frying pan on high heat with 1 tablespoon olive oil or cook in batches in smaller skillets. Season with sea salt, cumin, and lime juice. Cook the cauliflower rice quickly, stirring regularly. It will soften a bit and absorb the flavors, in a matter of a few minutes.
- Transfer to meal prep containers with the rice, pork, and toppings in separate sections, or serve immediately over rice with the toppings alongside.
Notes
Nutrition
CD says
You'll def need to cook on high if you want it shreddable in 4 hours, regardless of what type of slow cooker you have. It'll be cooked but not tender. Low temp needs at least 6 hours for tender pork.