Low-Carb Carnitas

This recipe was created by reviewing many recipes for carnitas. I saw the dish on a cooking show and decided to devise my own low-carb version. This shredded pork is perfectly seasoned. Because it has a Spanish name, you may expect a spicy result, but it is surprisingly mild. A spicier dish can be created by adding a jalapeño to the mix.

I serve my carnitas with "fixin's" to make a meal-in-one. I love chopped avocado (4g net carbs per Hass avocado), roma tomatoes (2g net carbs each), sour cream (1g net carb per tablespoon) and chipotle hot sauce (1g net carb per tablespoon). A wedge of lemon or lime can be squeezed over the top for a fresh, tart flavor.

If you can have low-carb tortillas within your personal plan, consider stuffing them with this recipe. If tortillas are not in your future, a bed of lettuce makes an attractive presentation.

Be careful when cutting the poblano pepper. It is mild when cooked, but quite spicy raw. It is best to wear gloves and keep your hands far from your face.

2-3 lb boneless pork loin roast
2-3 cloves garlic, peeled and quartered
1 poblano pepper, cut into long slices
Dried cilantro and parsley to taste
1 green bell pepper, cut into long slices
1 red onion, halved and sliced

Put half of the poblano slices into the bottom of the pot. Put the roast in and top with the rest of the poblano and the garlic chunks. Season with cilantro and parsley to taste. Add 8-10 oz water. Cook on high for 4 hours. Meanwhile, stir fry the bell pepper and onion. When the pork is done, shred it. Serve with peppers and onions. Serves 6-8.

For 6 servings, crock pot contents: 268 calories, 1 g carbs, 1 net carb.
For 6 servings, peppers and onions: 17 calories, 4 g carbs, 3 g net carbs.