keto carnitas with cabbage slaw

Directions

PREPARING THE PORK

Step 1

Generously salt and pepper the pork.

Step 2

Warm the oil in a large dutch oven over medium heat.

Step 3

When oil is hot, add pork to the pot and brown it on all sides.

Step 4

When pork is sufficiently browned, add the onions, minced garlic, chili powder, cumin, lime juice and broth.

Step 5

Bring to a boil, then reduce heat to a simmer.  Put the lid on and let cook for about 2-2 ½ hours.  Meat is done when it is tender and can easily be pulled apart with a fork.

Step 6

When pork is fork-tender as above, turn off the stovetop heat and remove the meat from the dutch oven with a slotted spoon, place on a large cutting board and shred it with a fork.

Step 7

Heat oven to 400 degrees Fahrenheit and line a baking tray with foil.

Step 8

Lace shredded pork onto the lined baking tray, sprinkle lightly with salt, top with ¼ cup of the cooking liquid and cook in oven for 10-15 minutes, or until pork is a little crispy.

Step 9

Note: You will have more carnitas than you need for these wraps, but you can freeze it.  Put extra pork in a freezer bag and top with a little of the cooking liquid to freeze. 

DRESSING

Step 1

To make the dressing, whisk all dressing ingredients together in a small bowl.

Step 2

Toss the dressing with the slaw.

Step 3

Serve on an egglife® Southwest wrap topped with carnitas and cilantro, if desired.