A Sunday indecision turned delicious low carb dinner, this slow cooker chili lime pork was the perfect solution to an intense craving for Mexican inspired food, and our “we need to cook this pork shoulder already” dilemma.
I’ve used this recipe to marinate chicken for the barbecue many times as well as for tacos and every time I’m left drooling over how fantastic it turns out. If you’re not into lime or chili, don’t let this stop you from trying it out, as long as you don’t go overboard on the lime it ends up mostly just accentuating the tenderness and flavour of the meat with a slight hint of spice. I figured since pork also works in tacos, this marinade would work on pork and a meal was born!
Slow Cooker Chili Lime Pork
1 1/2 lb Pork shoulder roast
2-3 garlic cloves
1 tsp dried oregano
1 1/2 tsp cumin
3 tbsp chili powder
2 bay leaves
Drizzle olive oil
•Mix dry spices together in a small bowl. Pat dry the pork shoulder with a paper towel and rub the spice mixture covering the whole shoulder.
•Place the meat in the slow cooker and drizzle with olive oil, and lime juice. Throw in the bay leaves and let cook on Low for 7 hours or High for 4 hours.
•In the last hour of cooking remove the meat from the pot and shred it. Place it back into the slow cooker, add garlic and adjust the seasonings if needed.
Next step was to figure out a side…Since I am the self-dubbed queen of cauliflower (I’m sure this title would be supported by my cousin Sean after our whiskey fuelled discussion over this veggie corsage and how I need to be making them for celebrities — that was a great St.Pattys day!)
I decided to try my hand at cauliflower “rice”. I’ve been following a low carb/keto eating plan since last spring and have had great success with it. Cauliflower is a versatile staple in the low carb world, there is a plethora of recipes where it is used to substitute everything from pizza crust to mashed potatoes. I honestly do love the taste of mashed cauliflower but I’m not going to kid anyone and say it doesn’t taste like cauliflower, because it totally does. The same goes for this “rice”, but it will take on a similar texture of whatever you’re trying to make it be, and with the right flavouring it makes a pretty decent substitute.
I found this recipe from Fork and Beans for this fantastic spanish cauliflower rice and it turned out perfectly! This was my first time successfully ricing cauliflower and will definitely continue this method for future recipes.
Cauliflower Spanish “Rice”
By Cara at Fork and Beans
½ head of cauliflower, pulsed in a food processor until rice-like
1 large tomato, diced (do not drain the juice)
½ onion, diced
2 garlic cloves, minced
½ jalapeno, deseeded and minced (optional)
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt
dash of cayenne pepper
¼ c. cilantro, chopped
•In a skillet over medium heat, saute onions, garlic, and jalapeno with 1-2 tsp. olive oil for 2 minutes or until fragrant.
•Add cauliflower until slightly browned. Add tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with sea salt according to preference if needed.
Top the cauli-rice with the pork and serve with some sautéed veggies. I also served a simple oil vinegar coleslaw just for a little crunch to go along with it.
Don’t forget to stop and enjoy these beauties while they’re still out. Good vibes and happy cooking everyone<3