#MacroFriendlyMonday2 — Smokey Chipotle Citrus Crockpot Carnitas!
I used the carnitas in my usual #MacroMicroBowl lunch (pictured above). You could use the meat for taco bowls, burritos, a @lillielovesmacros #CrunchWrap, etc. It is so flavorful, you could even just serve it with some guacamole and Pico de Gallo alongside some veggies!
Instead of using a salad dressing, I made a glaze / dressing for the salad from the juice that’s left after cooking the carnitas in the crockpot. After removing the meat, I add oat flour (*see note below), True Lemon brand lime packets, and sweetener to taste (you can use whatever you prefer; Splenda, Stevia, honey, etc.) to the liquid and heat in a pan on the stove over low-medium heat, stirring constantly with a whisk until it begins to bubble and thickens.
*Note: The amount of oat flour you need will depend on how much liquid is left; start with 20g and add more if it’s not thickening enough when cooking. You can play around with flavor variations. I’ve use the same method with lemon packets instead of lime and added other herbs and spices for different flavors.
For the Smokey Chipotle Citrus Crockpot Carnitas:
- 2.5 lb lean pork roast
- La Tortilla Factory Al Pastor Smokey Chipotle Citrus + Hint of Pineapple Skillet Starter Sauce (see photo below)
- 7oz can of salsa Verde
- 12oz can of grapefruit La Croix Water
- Combine all the above ingredients in a crockpot lined with a crockpot liner and cook on low for about 7 hours.
- One tender and falling apart, shred the meat with 2 forks.
- Cook about another hour then turn off the heat and allow the meat to cool to room temperature in the crockpot in the liquid before removing.
- Then I made the glaze dressing / sauce as above.
Recipe makes 10 servings, 3 oz each. Macros below.
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