Mexican Chipotle Pork Bowl with Egg-Lime Sauce (Low-Carb)

Ingredients

• 1.5 lb pork shoulder (boneless)
• 2 tbsp chipotle in adobo (chopped)
• 1 tbsp adobo sauce (from can)
• 4 cloves garlic (minced)
• 2 tsp cumin
• 1 tsp oregano
• 1/2 cup chicken broth
• 3 tbsp lime juice
• 1 tbsp olive oil
• 2 eggs
• 4 cups spinach
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Season and sear: heat olive oil in a Dutch oven. Sear pork on all sides until browned. Remove pork.

2. 2

   Sauté aromatics: add garlic to the pot and stir 30 seconds. Add chipotle, adobo sauce, cumin, and oregano; cook 1 minute.

3. 3

   Simmer: return pork, add broth, and simmer covered 30–35 minutes until tender. Shred pork with two forks and simmer uncovered 5 minutes to thicken.

4. 4

   Make egg-lime sauce (tempering to avoid curdling): in a bowl, whisk eggs with lime juice and a pinch of salt. Keep warm but not boiling.

5. 5

   Temper: ladle 1/2 cup hot pork liquid into the egg mixture slowly while whisking. Then pour the tempered mixture back into the pot on low heat, stirring constantly until glossy and thickened (about 1–2 minutes). Do not boil.

6. 6

   Wilt spinach: in a separate pan, wilt spinach 1–2 minutes with a splash of water; season lightly.

7. 7

   Assemble bowls: place spinach base, top with chipotle pork, and spoon egg-lime sauce over.