Servings: 6 meals
Calories: 554kcal
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
WW Smart Points= Green:9 Blue:9 Purple:9
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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
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