Sadly, there was not much to report, as Cyd drank her customary berry smoothie with almond milk and chia seeds for breakfast, but was sick for the rest of the day (no lunch), came home from work early and slept right through dinner. HMPH!! (However, I'd like to report that I had some awesome green chile carnitas tostadas!)
Of course, I realize that these aren't low carb, as they have refried beans AND tortillas. But if Cyd is ever ready to eat again, I'll serve her carnitas as a Tex-Mex salad or over cauliflower "rice" that I sauté with some onion and finish with fresh cilantro and a squeeze of lime.
3 lb. pork roast, cut into chunks
1 teaspoon salt
1 teaspoon pepper, divided
2 teaspoons cumin, divided
2 teaspoons chili powder, divided
1 teaspoon granulated garlic
1/4 cup vegetable shortening (or fat of your choosing)
28 oz. (3 1/2 cups) green chile enchilada sauce/salsa verde
1 large onion, diced
2 jalapenos, seeded and diced (or a tablespoon of nacho slices, chopped)
one bulb of garlic, separated, peeled and minced
1 tablespoon oregano
juice of a lime
Season the pork pieces with the salt, half of the pepper, cumin and chili powder, and the granulated garlic. Fry in two batches in the melted shortening until browned all over. Drain and add meat to the crock pot along with the salsa verde of your choosing (homemade is best, but prepared will do).
In the leftover fat, fry the onions and jalapenos until they just turn golden brown. Throw in the garlic and cook for a minute or two more. Add the cooked veggies to the crock pot along with the remaining pepper, cumin, and chili powder, and also the oregano and lime juice.
Cook for 3-4 hours on high, 6-8 hours on low until the chunks are just starting to fall apart, but still hold their shape. Finish with more fresh lime juice.
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