Slow-Simmered Pork Carnitas with Cilantro Cauliflower Rice

Lean pork tenderloin slow-braised with citrus and spices until tender, served over fluffy cilantro-lime cauliflower rice with fresh avocado.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.61/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Low-Fat

Tags

• one-pot
• sauté
• healthy
• tangy
• smoky

Ingredients

• 2 pound pork tenderloin (trimmed of excess fat, cut into 2-inch chunks)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 0.5 cup orange juice (100% juice)
• 2 tablespoon lime juice (freshly squeezed)
• 4 clove garlic (minced)
• 2 package cauliflower rice
• 1 tablespoon olive oil (extra virgin)
• 0.5 cup cilantro (chopped)
• 1 avocado (diced)

Instructions

1. Season pork tenderloin chunks evenly with ground cumin, chili powder, dried oregano, 1/4 tsp salt, and black pepper.
2. In a heavy pot, combine seasoned pork, minced garlic, orange juice, and lime juice. Cover and simmer over low heat for 35 minutes until pork is tender.
3. Uncover skillet, shred pork with two forks, and let juices reduce for 5 minutes until meat absorbs flavor.
4. Meanwhile, heat olive oil in a separate skillet over medium heat. Add frozen cauliflower rice and remaining 1/4 tsp salt, cooking for 6 minutes until tender.
5. Remove cauliflower rice from heat and fold in chopped cilantro.
6. Serve shredded pork carnitas over cilantro cauliflower rice and top with diced avocado.

Notes

Portions freeze and reheat easily in a microwave or covered skillet.

Nutrition (per serving)

• Calories: 294
• Protein: 34.7 g
• Carbohydrates: 12.3 g
• Fat: 12.5 g
• Fiber: 5.2 g
• Sodium: 359 mg
• Saturated Fat: 2.9 g
• Sugar: 4.7 g
• Cholesterol: 100 mg