Mexican Chipotle Pork Carnitas with Cabbage Slaw (Low-Carb)

Ingredients

• 2 lb pork shoulder (boneless), cut into chunks
• 2 tbsp chipotle in adobo, minced
• 1 tbsp adobo sauce from the can
• 1/2 cup orange juice
• 2 tbsp lime juice
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 6 cabbage, shredded
• 3 tbsp apple cider vinegar
• 2 tbsp mayonnaise
• 1/4 cup cilantro, chopped(optional)
• 1 small jalapeño, thinly sliced(optional)

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   In a bowl, mix chipotle, adobo sauce, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Toss pork chunks until well coated.

3. 3

   Heat oil in a Dutch oven over medium-high. Sear pork in batches until browned on all sides.

4. 4

   Add any remaining marinade to the pot. Cover and braise in the oven until very tender, about 60–70 minutes.

5. 5

   Uncover and simmer on the stovetop 5–10 minutes to reduce juices.

6. 6

   For slaw: mix shredded cabbage with apple cider vinegar, mayonnaise, and cilantro (and jalapeño if using).

7. 7

   Crisp pork: spread pork on a hot skillet and sear 2–3 minutes per side until edges caramelize. Serve with slaw.