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

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!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Course: Main Dish

Cuisine: Mexican

Keyword: Carnitas, Slow Cooker

Servings: 6 meals

Calories: 554kcal

Author: Meal Prep on Fleek

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

Nutrition

Serving: 1meal | Calories: 554kcal | Carbohydrates: 11g | Protein: 41g | Fat: 38g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!