Slow-Braised Pork Carnitas with Cilantro Lime Cauliflower Rice

Ingredients

• 3.5 lbs pasture-raised pork shoulder, cut into large chunks
• 1 tbsp ground cumin, 1 tbsp dried Mexican oregano, 1.5 tsp sea salt
• 1 orange (juiced) and 2 limes (juiced)
• 6 cloves fresh garlic, minced
• 1 yellow onion, diced
• 4 cups riced cauliflower sautéed with 2 tbsp lime juice and 0.5 cup chopped cilantro

Step-by-Step Instructions

1. Step 1: Season pork shoulder chunks with cumin, oregano, sea salt, black pepper, and minced garlic.
2. Step 2: Place diced onion, orange juice, and lime juice in slow cooker. Add seasoned pork chunks.
3. Step 3: Cover and cook on LOW for 8 hours until pork is completely fork-tender.
4. Step 4: Transfer pork to a baking sheet and shred with two forks. Ladle 0.5 cup cooking juices over meat.
5. Step 5: Broil at 450°F (230°C) for 5 to 7 minutes until edges are caramelized and crispy-brown.
6. Step 6: Serve over hot cilantro lime cauliflower rice with guacamole and pico de gallo.

Nutritional Breakdown (Per Serving)