Keto Carnitas with Cauliflower Rice

Ingredients

• about 1360 g Pork Shoulder
• 1 medium Orange
• 1 medium Lime
• 4 cloves Garlic
• 1 medium Onion
• 1 tbsp Cumin
• 1 tsp Oregano
• 1 tsp Chili Powder
• 4 cups Cauliflower Rice
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 1360 g Pork Shoulder into large, 5.08 cm chunks.
2. 2Juice the 1 medium Orange and the 1 medium Lime to get about 1/2 cup of liquid. Peel and mince the 4 cloves Garlic. Peel and chop the 1 medium Onion.
3. 3Place the pork chunks into a slow cooker. Add the orange juice, lime juice, minced garlic, chopped onion, 1 tbsp Cumin, 1 tsp Oregano, 1 tsp Chili Powder, and 1/4 tsp salt and 1/4 tsp pepper. Stir everything to coat the pork.
4. 4Cover the slow cooker and cook on low for 6 to 8 hours, or until the pork is very tender and easily pulls apart.
5. 5Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into smaller pieces. Transfer the shredded pork to a baking sheet and place it under a broiler set to about 230°C for 3-5 minutes, watching closely, until the edges are slightly crispy.
6. 6While the pork is crisping, heat a large skillet over medium-high heat. Add the 4 cups Cauliflower Rice to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly browned.
7. 7Stir in the 1/4 cup chopped Cilantro into the cauliflower rice. Season with salt and pepper to your preference.
8. 8Serve the crispy carnitas alongside the seasoned cauliflower rice.

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