This recipe is so easy and you can get all the ingredients necessary at your local grocer. I introduced you to Carnitas once before, but the sweet corn cakes called for Whey Protein Isolate and Coconut Flour. I know not all of my readers have these ingredients in their kitchen and are hesitant to buy them. However, I still want you to enjoy this Mexican version of pulled pork with gluten-free and low-carb OPTIONS.
I want YOU to get in the kitchen and start cooking!!
- 3 lb. Pork Shoulder Roast
- 2 c. Trader Joe's Organic Beef Broth
- 1 tsp. Colgin All Natural Hickory Liquid Smoke
- 1 Bay Leaf
Take roast out of refrigerator and let sit at room temperature for about one hour before cooking.
In the pressure cooker goes the broth, liquid smoke and bay leaf. Add trivet to bottom of pressure cooker and then the steamer basket. Trim roast of visible fat and set in steamer basket. Cover cooker, bring to high pressure then reduce temperature and cook for 60 minutes. Remove pressure cooker from heat source and let pressure drop normally.
In slow cooker goes the broth (reduce to 1c.), liquid smoke and bay leaf. Trim roast of visible fat and set in slow cooker. Cover and cook on low 8 hours.
In a casserole dish goes the broth (reduce to 1c.), liquid smoke and bay leaf. Trim roast of visible fat and set in dish. Cover and bake at 275°F for 8 hours.
Pork is done at an internal temp of 190-200° and fork tender. Place cooked pork on large cutting board and let rest for 30 minutes. If pork is cooked properly, you should be able to shred with just your bare hands, can't do this when it too hot. Reserve 1/2 c. liquid.
- 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 and mix well.
Ready to serve!
All options are low-carb & gluten as well as AWESOME tasting topped with sour cream, salsa, avocado and a few cilantro leaves!!!!