Monday, 27 May 2013

Smokey Chipolte Pork Carnitas Over Cauliflower Rice

I had some left over cauliflower rice from the other days Halibut meal, so i decided to make some slow cooked pork carnitas, this dish has also been inspired by central american food :). The lime cilantro cauliflower rice is a good base to many different types of protein toppings, give it a try with anything you like, chicken would be great too!

INGREDIENTS: (serves 2)

- Cauliflower rice, check it out HERE in the previous recipe.

- 2 cuts of pork tenderloin or other cut of choice, you could use a pork roast too.
- 1 cup pork or beef stock
- chili powder
- 1/4 red onion
- 2 cloves garlic
- 1 tbs smoky chipolte sauce or seasoning
- Salt and pepper to taste


- In a slow cooker or in a pot on the stove, add in pork and stock.
- bring slow cooker to high heat and cook for 4 - 5 hours. If on stove top bring to high heat and braise both side of the tenderloins, then add in stock and reduce heat to medium cooking for 45 min.
- Add in all spices and salt and pepper . Cover with lid and let cook until ready. 
- Serve over cauliflower rice. if you like spice, add some hot sauce to kick it up a notch!

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