Mexican · Dinner
Slow Roasted Pork Bowl (Keto)
Slow roasted pork shoulder shredded and served over cauliflower rice with avocado, pico de gallo, cotija and chipotle lime crema. Achiote and citrus season the pork while it braises low and slow until fork-tender, delivering a fat-forward, low-carb bowl built around bright acid and smoky chile heat.
$6
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
43.9gFat
15.6gCarbs
4.1gSugar
6.9gFiber
780mgSodium
150mgChol
15.1gSat Fat
1150mgPotassium
260mgCalcium
3.4mgIron
1.3mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
keto
Instructions
1
Prep
Trim pork shoulder of silverskin, pat dry, then rub with ground cumin, chili powder, smoked paprika and salt.
2
Sear
Heat olive oil in a small oven-safe pot over medium-high heat. Sear pork chunks on all sides for 5 minutes until deeply browned.
3
Braise
Add dried chili, minced garlic, lime juice and chicken stock to the pot, cover, and transfer to 300°F oven. Braise for 3 hours until pork shreds easily with two forks.
4
Rest
Remove pot from oven and let pork rest in its juices for 15 minutes to reabsorb moisture.
5
Plate
Shred pork directly in pot, discarding chili skin and tossing through pan juices. Warm cauliflower rice, combine tomato, onion, cilantro and lime juice for pico de gallo, and stir chipotle into sour cream for crema. Serve pork over rice, topped with avocado, pico de gallo, cotija and crema drizzle.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder, cut into large chunks
- 22 dried chili, stemmed and seeded
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp olive oil
- 1 cup130g cauliflower rice
- 11 avocado
- 4 tbsp4 tbsp tomato
- 2 tbsp2 tbsp white onion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice, for pico de gallo
- 2 oz56g cotija cheese, crumbled
- 4 tbsp60g sour cream
- 2 tsp2 tsp lime juice, for crema
- 1 tsp1 tsp chipotle in adobo
- salt, to taste
