So my brilliant plan to make pork carnitas turned into a slightly incomplete meal (albeit still satisfying) because I don’t eat wheat currently. I thought about making paleo tortillas but realized I wouldn’t have the time. I also just did lettuce wraps last week and didn’t want to do them again. This lead to just putting meat, cheese and guacamole in a bowl and calling it a meal. This would have been better with grilled peppers and onions and I almost went ahead and got some to add to it earlier in the week – but I knew I really wasn’t going to have time to cook them. So I skipped it since I get plenty of vegetables and fiber otherwise. You could eat this with rice if you need some carbs but prefer to be wheat-free and don’t want to eat them in tortillas like actual tacos. Rice will be back in my diet next week, so we’ll see how that goes.
The guacamole is simple – I made the salsa that I put in it with canned tomatoes, red onion, cilantro, vinegar, lime juice, garlic, and a few spices. Have fun with it – it’s hard to screw up salsa honestly. Then I toss a few spoon-fulls of it in with my mashed avocado and wa-la! Guacamole.
I used lactose free cheese – pepperjack this time. It’s actually interesting how little I miss cheese since I gave up dairy. I only need a small amount on some of my meals here and there but for the most part my meals are made to be delicious without it. Back in my pasta and pizza days I couldn’t really go without cheese since it was pretty much the star ingredient of everything I cooked.
The pork was simple because all I did was throw it in the Crock-Pot while I multi-tasked the rest of the day. When cooked, I cut it into halves and pulse it in my Vitamix to shred it – so quick! One of my favorite uses of that thing for sure. I cannot go back to the two-forks method of shredding meat.
This made about 6 or 7 servings for me which is saying a lot because in order to reduce my protein intake and feed myself enough to build muscle I’m upping my actual portion sizes of things. No more 4oz servings of meat. Sticking to around 6oz now and it definitely helps keep hunger at bay! That, and snacking on chicken breast…
Crockpot Pork Carnita & Guacamole Bowls
For the Pork
- 2 lbs pork tenderloin
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp pink Himalayan salt or just salt
For the Guacamole
- 1 small-medium avocado ripe!
- 1 can diced tomatoes drained
- 1/2 red onion chopped
- 2 tbsp chopped fresh cilantro
- 1 tbsp vinegar
- Juice of 1/2 lime
- 2 cloves fresh minced garlic or 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
Place pork with 2 cups of water in a 6 quart Crock-pot and cook on high for about 2 hours
When pork is done, remove and shred (I use my Vitamix but you can do the two-forks method)
Drain about half the water from the Crockpot and stir the shredded pork in with the remaining half
Mix seasonings in with pork until fully incorporated
For the Guacamole
You can keep it simple and buy your favorite chunky salsa/pico and mix it with some mashed avocado OR use the ingredients above and make it fresh. Just chop everything up really well and stir it all together.