I know that I have mentioned that I love www.ravelry.com and yes I am going to talk about that site again. They have many message boards that discuss more than just knitting. I joined a crockpot message board there and got many new ideas for eating low carb. Not all of the recipes are low carb. I have to pick and choose. I found this recipe there and both Mike and I love this. You can find the original recipe here.
http://www.ravelry.com/discuss/crockpot-love/283460/1301-1325#1308
I ate the pork wrapped in a low carb tortilla with salsa and cheddar cheese. Mike ate his with mashed potatoes and white beans. Either way this recipe is one that I am sure I will make often.
Carnitas
1 3 lb.(ish) pork shoulder roast (fresh – not smoked)
2 bay leaves
1 C. chicken broth
Dry Rub:
1 t. salt
1 t. garlic powder
1 t. onion powder
1/4 t. cayenne
1 t. cumin (ground)
1/2 t. dried oregano
1/2 t. ground coriander
1/4 t. cinnamon
I usually double or triple the dry rub because I like my food to have a lot of flavor but the above is the base recipe and it gives a good indication of the ratios of each spice. I also usually grind in a whole bunch of fresh black pepper, but I never measure that.
Combine the spices and salt together in a small bowl. Remove all wrapping and netting from the pork shoulder roast and rub all of the dry rub into every nook and cranny of the meat. I suggest doing this on a portable cutting board so you can dump any of the dry rub that falls off into the CP along with the meat. Place dry rubbed meat in CP with bay leaves and chicken broth (don’t pour the broth over the meat, though! You want to put the broth in first.) Cover and cook on low 6-9 hours. The beauty of this recipe is that the longer the cooking time (within reason), the better the end product.
