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. …

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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Pastor Pork Chops with Riced Cauliflower & Broccoli

WEBFeb 24, 2020 · Move the riced cauliflower and broccoli aside. Pre-heat a large 13 inch cast iron or non-stick pan over medium heat with 2 …

1. For the pork chops, make the spice rub by combining the paprika, cumin, chile powder, and coriander in a small bowl, mix well. Season the pork chops on both sides with a generous pinch of salt and spice rub. Let the pork sit at room temperature for 15-25 minutes.
2. Meanwhile, start the rice by grating the cauliflower on the large side of a box grater, making sure not to grate too much of the stalk. Next grate the broccoli, but this time grate a little of the stalk after you have grated the florets. Move the riced cauliflower and broccoli aside. Pre-heat a large 13 inch cast iron or non-stick pan over medium heat with 2 teaspoons of oil. Add the onions, garlic, chiles, ¼ teaspoon salt, a couple cracks of pepper, and cook for 5 minutes. Add the riced cauliflower, broccoli, black beans, ½ teaspoon salt, a couple cracks of pepper, and give everything a good stir. Cover the pan with a lid or a sheet tray, raise the heat just a little, and let cook for 3 minutes. Remove the lid and give the rice a taste. The raw flavor of the veggies should be gone, but you still want them to have a little crunch. Cook another minute if needed. Lower the heat to low and add the coconut flakes, cashews, lime zest and juice, cilantro, and mix well. Turn the heat off and
3. For the pork chops, pre-heat the same pan over medium-high heat for 2 minutes with 2 teaspoons of oil. Add 5 of the chops to the pan and cook for 3 minutes on the first side, flip, and cook another 2-3 minutes. Thin pork chops cook quickly, so make sure not to overcook them or they will get dry. Add a little more oil to the pan and quick the second batch of chops. Remove pork chops from pan and lower heat to medium. Add the coconut milk, lime zest and juice, pineapple chunks, and bring the sauce to a simmer. Let cook for 3 minutes and then pour the sauce all over the cooked pork chops.
4. Serve the chops with leftover sauce on the side along with the rice, enjoy! The pork chops and riced veggies will last in the fridge for 5 days or you can freeze both for 2-3 months. When time to re-heat, take the lid off the container, cover with tin foil, and reheat in a 400 degree F oven for 10 minutes. If re-heating in the microwave, take the lid off, cover with a wet paper towel, and make sure not to re-heat too long or the pork will dry out.

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