Low Carb Braised Pork with Salsa Verde

Low Carb Braised Pork with Salsa Verde

8 servings

 

This easy crockpot recipe is one of my family’s favorites, especially in cold weather.  With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew.  To keep it low carb you can serve it over riced cauliflower or cooked cabbage.  The original recipe from Eatingwell.com was written as a low-fat version, so I pumped up the fat to make it a more satisfying meal.  The tomatillo salsa in the recipe is sometimes labeled salsa verde or green salsa, which is a blend of green chiles, onions, and tomatillos.  You can find it in most supermarkets.

 

Ingredients:

3 pounds boneless pork shoulder or butt

1 ½ cups prepared tomatillo salsa

1 ¾ cups chicken broth

1 medium onion, thinly sliced

1 teaspoon ground cumin

1 15-ounce can diced tomatoes, fire-roasted is preferable if you can find them

½ cup chopped fresh cilantro, divided

½ cup sour cream – garnish

1 cup shredded cheddar cheese – garnish

 

Instructions:

1. Trim and discard some of the pork’s surface fat.  Cut into 2-inch chunks.  Place in a 5 or 6-quart crockpot and turn the heat on high.
2. Put the salsa, broth, onion, diced tomatoes and cumin in the crockpot and stir to coat meat evenly. Put the crockpot lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
3. With a slotted spoon break up the chunks of pork. If there is a lot of fat on the surface of the dish, skim some off.  Add ¼ cup of cilantro and serve by ladling ¾ of a cup of the mixture over cabbage or cauliflower in a bowl and garnish with sour cream, cheese, and cilantro.

 

Nutrition information:  355 calories, 26 grams fat, 4.5 net carbs, and 23 grams protein per serving.

Make ahead tip:  Cover and refrigerate for up to 2 to 3 days or freeze for up to 3 months.  Reheat on the stovetop, microwave, or in the oven.

Juicy Crockpot Pork Carnitas

 

Crockpot Carnitas with Cilantro-Lime Red Cabbage and Fresh Avocado

Serves 4 to 6

These juicy tender carnitas are the perfect dinner to share with family and friends.  The crockpot does almost all of the work for you, so you aren’t tied to the kitchen.  The pureed chipotle in adobo gives the tender pork just a bit of heat and compliments the citrusy cabbage.  Serve with refried beans.

Ingredients for the carnitas:

1 1 ¼ pound pork tenderloin

1 small diced red onion

2 cloves minced garlic

¾ cup white wine

2 tablespoons white wine vinegar

1 tablespoon cumin

1 ½ teaspoons chili powder

1 teaspoon pureed canned chipotle in adobo

½ teaspoon sea salt

¼ teaspoon ground black pepper

Instructions for the carnitas:

About 6 ½ hours before you would like to serve dinner, put all of the ingredients in the crockpot on the low setting and stir together.

Ingredients for the cilantro-lime cream sauce:

1 cup sour cream

2 limes, zest, and juice

½ cup chopped cilantro

3 green onions, thinly sliced

½ teaspoon sea salt

½ teaspoon ground black pepper

Instructions for the cream sauce:

Reserve 2 tablespoons of the green onions for a garnish.  In a small bowl combine all the ingredients and mix well.  Refrigerate until ready to use.

Additional ingredients:

Avocadoes, ½ per person

Red cabbage, 4 to 6 cups shredded

Corn tortillas, 2 per person

Bringing it all together

About 30 minutes before you would like to serve, heat a large flat skillet over medium-high heat.  While the skillet heats, core and thinly slice ½ of the head of cabbage and toss with ½ of the cream sauce.  Use two forks to shred the pork tenderloin.  Turn off the crockpot and allow pork to stand for 10 to 15 minutes to absorb the juices.  While pork rests, begin to fry the tortillas for about a minute per side.  Cover the hot tortillas with a damp paper towel.

Just before serving, slice each avocado half into 4 slices.  Coarsely chop an additional ½ cup of cilantro.  Place about ¼ cup each of the pork and cabbage mixtures into each tortilla.  Garnish each taco with 2 slices of avocado and a sprinkling of cilantro.  Repeat until each guest has 2 tacos.  Divide remaining cream sauce among plates and garnish with reserved green onion.

 

 

Low Carb Braised Pork with Salsa Verde

Low Carb Braised Pork with Salsa Verde

8 servings

 

This easy crockpot recipe is one of my family’s favorites, especially in cold weather.  With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew.  To keep it low carb you can serve it over riced cauliflower or cooked cabbage.  The original recipe from Eatingwell.com was written as a low-fat version, so I pumped up the fat to make it a more satisfying meal.  The tomatillo salsa in the recipe is sometimes labeled salsa verde or green salsa, which is a blend of green chiles, onions, and tomatillos.  You can find it in most supermarkets.

 

Ingredients:

3 pounds boneless pork shoulder or butt

1 ½ cups prepared tomatillo salsa

1 ¾ cups chicken broth

1 medium onion, thinly sliced

1 teaspoon ground cumin

1 15-ounce can diced tomatoes, fire-roasted is preferable if you can find them

½ cup chopped fresh cilantro, divided

½ cup sour cream – garnish

1 cup shredded cheddar cheese – garnish

 

Instructions:

1. Trim and discard some of the pork’s surface fat.  Cut into 2-inch chunks.  Place in a 5 or 6-quart crockpot and turn the heat on high.
2. Put the salsa, broth, onion, diced tomatoes and cumin in the crockpot and stir to coat meat evenly. Put the crockpot lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
3. With a slotted spoon break up the chunks of pork. If there is a lot of fat on the surface of the dish, skim some off.  Add ¼ cup of cilantro and serve by ladling ¾ of a cup of the mixture over cabbage or cauliflower in a bowl and garnish with sour cream, cheese, and cilantro.

 

Nutrition information:  355 calories, 26 grams fat, 4.5 net carbs, and 23 grams protein per serving.

Make ahead tip:  Cover and refrigerate for up to 2 to 3 days or freeze for up to 3 months.  Reheat on the stovetop, microwave, or in the oven.