Cabrito Al Pastor Recipes

Keto Al Pastor Carnitas Keto Cooking Wins Entrees

WEBNov 6, 2019 · Combine the Mexican oregano, chipotle powder, salt, and cumin in a small bowl. Rub it all over the meat. Heat 2-3 tbsp of oil in a …

1. Combine the Mexican oregano, chipotle powder, salt, and cumin in a small bowl. Rub it all over the meat. Heat 2-3 tbsp of oil in a skillet over medium-high heat and sear the meat on all sides until it is brown. Transfer the meat and pan juices to the slow cooker.
2. Wash the lemon and lime. Using a vegetable peeler, peel thin strips of the skin and add them to the slow cooker. Juice the lemon and lime, adding the juices to the slow cooker.
3. Add the chicken broth, pineapple juice, peeled and smashed garlic cloves, onion, and jalapeno to the slow cooker. Cook over high for 3-4 hours or until meat is fall-apart tender. Turn halfway through the cooking time.
4. Remove the meat from the slow cooker and set it aside until it is cool enough to handle.

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Low Carb Burrito Bowl FlavCity with Bobby Parrish

WEBJul 17, 2018 · Add the paprika, ancho, cumin, and cook for 1 minute, stirring often. Add the water or chicken stock, mix well and cook for 30 seconds. …

Rating: 3.6/5(62)
1. Make the spice rub for the pork chops by combining the paprika, ancho, and cumin in a small bowl, mix well. Season the pork chops with a generous pinch of salt and spice rub on both sides, making sure to rub the spices all around and then drizzle over 1 tablespoon oil. Let the pork chops sit at room temperature for 20-30 minutes.
2. Meanwhile, start the cauliflower rice by grating the cauliflower using the largest setting on a box grater. Try to only grate the florets, not too much of the stalks. Pre-heat the largest pan you have just above medium heat for 2 minutes along with 1 tablespoon of oil. Add the onion, pepper flakes, ¼ teaspoon salt, a couple cracks of pepper, and mix well. Cook for 5 minutes then add the garlic and cook 2 more minutes. Add the paprika, ancho, cumin, and cook for 1 minute, stirring often. Add the water or chicken stock, mix well and cook for 30 seconds. Add all the cauliflower rice, ½ teaspoon salt, and couple cracks of pepper, and mix very well. Cover the pan with a lid or a large sheet tray, and cook for 4 minutes, stirring once. Remove cover from pan and taste the rice, if the texture is too raw, allow to cook another 1 minute, if it feels good, turn the heat off. Add the lime zest, lime juice, cilantro/parsley, mix well, check for seasoning, and set aside.
3. Cook the pork chops by pre-heating a large pan, preferably cast iron, over medium-high heat for 2 minutes. Add 1 tablespoon of oil, wait 20 seconds, then add half of the chops. Cook for 4-5 minutes, or until a nice crust has formed, flip and cook another 4 minutes then remove from pan. Repeat with remaining chops. Pork chops overcook very easily, so make sure to pull them from the pan as soon as they are done.
4. Chop and prep the toppings ahead of time and assemble to burrito bowl the day you want to eat it or right before eating it. I like to season the chopped tomatoes with really good extra virgin olive oil and lime juice. Top the cauliflower rice with sliced pork chops and the toppings, enjoy!

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