Amy loves to garden. She invited me over one Sunday afternoon and I got to see her lovely city garden. I was impressed by all she grew in a small space. She had loads of tomatoes and tomatillos. So what do you make at season's end? Salsa verde, of course. And she blessed me with a pint jar of it, as well as her recipe for pork carnitas.
|Ready to eat|
If you use wraps and rice, this is NOT low carb. However, there are some low carb options for wraps, or just make up a big plate of cauliflower rice and top it with the spicy pulled pork.
Here's Amy's recipe.
Mix a dry rub:
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. salt
1 tsp. pepper
2 tsp. ground cumin
- Rub on pork butt or shoulder, about 4 pounds.
- Coarsely chop one yellow onion and place in bottom of a crock pot.
- Place pork on onion,
- Pour jar of Amy's salsa verde over the top (or store bought if you don't know Amy!)
- Cover and set on high for 5 to 6 hours,
- Break pork apart and mix. Taste and add salt if needed.
- Serve with hominy or rice (cauliflower rice for us low carbers), roll in burrito (or a coconut wrap for us low carbers), or just pour over chopped lettuce.
- Crumble or chop Mexican cheese on top, such as Oaxaca or caso blanco, and add some avocado slices or cilantro.
Nutritional values are for the meat and cauliflower rice only. Be sure to add in your carb count for other accompaniments if you are using them.
|% of total calories||5.2%||42.8%||52.1%|
Per serving: grate 3/4 C. cauliflower and brown lightly in 2 tsp. olive oil for 2 minutes. Add salt and red pepper flakes to taste. Put on plate and top with pulled pork from crock pot.
This is a great fall treat. Enjoy!