In addition to a new VitaMix, we recently added a Fagor 6 qt. Pressure Cooker to our kitchen family. Thus far, I have made a couple whole chickens, unbelievably delicious chicken broth, lots of steamed veggies, the best grassfed beef franks you have ever tasted and today a pork roast. I had it in my mind to make carnitas, which is just shredded pork, but then what to do with the meat? I started thinking tamales but didn’t have the ingredients on hand to play with a low-carb version. And then it came to me…..a sweet corn (pan)cake pairs well with carnitas.
- 3 lb. Pork Shoulder Roast
- 2 c. Water
- 1 tsp. Colgin All Natural Hickory Liquid Smoke
- 1 Bay Leaf
In the pressure cooker goes the water, liquid smoke and bay leaf. Cut the roast in several chunks and use the steamer basket. Bring to high pressure then reduce temperature and cook for 45 minutes. If you don’t have a pressure cooker, you want to cook this low and slow. Put the ingredients in a crockpot and cook on low for 8-10 hours. Shred cooked meat, reserve 1/2 c. of the liquid.
While the meat is cooking, mix together your seasoning:
- 1 tsp. Celtic Sea Salt
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/2 tsp. Oregano
- 1/4 tsp. Cinnamon
- 1 Tbsp. Chili Powder
To the shredded meat add your seasoning and liquid. This is done and ready to devour!
Sweet Corn Cakes
- 1/4 c. Life Time Fitness All Natural Vanilla Whey Protein Isolate or Jay Robb Vanilla Egg White Protein Powder
- 2 Tbsp. Arrowhead Mills Organic Yellow Cornmeal
- 2 Tbsp. Coconut Secret Raw Coconut Flour
- 2 Eggs
- 1 c. Unsweetened Almond Milk
- 1 tsp. Rumford Aluminum-Free Baking Powder
Whisk together dry and wet ingredients separately and then combine. Let sit for 5 minutes. Over medium heat make pancakes in non-stick skillet. Using a scant 1/4 c. for each pancake, recipe makes a dozen. Approximately 1.5 net carbs per cake.
I originally intended to eat these taco style so the cakes are flexible. When it came to photographing this deliciousness, I got the idea to stack like pancakes. Either way it tastes good. Be sure to top with a good quality sour cream (we use Kalona SuperNaturals) and a little salsa if you like.