46 lines
3.4 KiB
Markdown
46 lines
3.4 KiB
Markdown
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# Atkins Spicy Pulled Pork Carnitas Bowl
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**Servings:** 6 Servings
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## Description
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A rich and spicy Mexican-inspired pulled pork dish, perfect for a low-carb Atkins diet. Tender pork shoulder is slow-cooked with a blend of chilies and spices until it falls apart, then crisped up for texture.
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NANOBANANA HERO PROMPT:
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Photorealistic hero shot of Atkins Spicy Pulled Pork Carnitas Bowl, A rich and spicy Mexican-inspired pulled pork dish, perfect for a low-carb Atkins diet. Tender pork shoulder is slow-cooked with a blend of chilies and spices until it falls apart, then crisped up for texture.. Professional food photography, high detailed, appetizing, 4k resolution, soft natural lighting.
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## Ingredients
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- 3 lbs Pork shoulder (Boston butt), cut into large chunks
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- 2 tbsp Olive oil
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- 1 large Onion, chopped
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- 4 cloves Garlic, minced
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- 2 Jalapeño peppers, seeded and diced
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- 1 tbsp Chili powder
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- 1 tbsp Ground cumin
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- 1 tsp Dried oregano (Mexican oregano if available)
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- 1 tsp Smoked paprika
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- 1/2 tsp Cayenne pepper (adjust for heat)
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- Salt and black pepper to taste
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- 1/2 cup Beef broth or water
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- 1/4 cup Fresh lime juice
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- Fresh cilantro for garnish
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## Steps
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1. **Preparation:** Trim excess fat from the pork shoulder but leave enough for flavor. Cut the pork into 3-4 inch chunks. Pat dry with paper towels. Season generously with salt and black pepper on all sides.
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2. **Sear the Meat:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear the pork chunks until browned on all sides, about 3-4 minutes per batch. Remove the browned pork and set aside on a plate.
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3. **Sauté Aromatics:** In the same pot, add the chopped onion and diced jalapeños. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
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4. **Spice Bloom:** Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Toast the spices for 30 seconds to release their oils.
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5. **Simmer:** Pour in the beef broth and lime juice, scraping up any browned bits from the bottom of the pot (deglazing). Return the pork and any accumulated juices to the pot.
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6. **Slow Cook:** Cover the pot and reduce heat to low. Simmer gently for 2.5 to 3 hours, or until the pork is very tender and shreds easily with a fork. Check occasionally to ensure there is still some liquid; add a splash more broth if needed.
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7. **Shred:** Remove the pork from the pot. Use two forks to shred the meat into bite-sized pieces. Discard any large remaining pieces of fat.
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8. **Crisp (Optional but Recommended):** For traditional carnitas texture, spread the shredded pork on a baking sheet. Broil on high for 3-5 minutes until the edges are crispy and caramelized. Watch closely to prevent burning.
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9. **Serve:** Toss the meat with a little of the remaining cooking juices from the pot for moisture. Serve hot, garnished with fresh cilantro.
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<!--
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NANOBANANA PREP PROMPT:
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Photorealistic overhead shot of ingredients for Atkins Spicy Pulled Pork Carnitas Bowl, including 3 lbs Pork shoulder (Boston butt), cut into large chunks, 2 tbsp Olive oil, 1 large Onion, chopped, 4 cloves Garlic, minced, 2 Jalapeño peppers, seeded and diced. Kitchen workspace with bowls, mixers, and utensils. Clean, organized, bright lighting.
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