recipeMakerMCP/recipes/atkins_spicy_pulled_pork_carnitas_bowl.md

Atkins Spicy Pulled Pork Carnitas Bowl

Servings: 6 Servings

Description

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.

Ingredients

• 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
• 1 tbsp Chili powder
• 1 tbsp Ground cumin
• 1 tsp Dried oregano (Mexican oregano if available)
• 1 tsp Smoked paprika
• 1/2 tsp Cayenne pepper (adjust for heat)
• Salt and black pepper to taste
• 1/2 cup Beef broth or water
• 1/4 cup Fresh lime juice
• Fresh cilantro for garnish

Steps

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.
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.
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.
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.
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.
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.
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.
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.
9. Serve: Toss the meat with a little of the remaining cooking juices from the pot for moisture. Serve hot, garnished with fresh cilantro.