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6 servings
Ingredients
• 4 tbsp sugar-free Orange Syrup• 6 tsp lime juice, divided
• 3 lbs. pork tenderloin
• 2 tsp oregano
• ½ tsp cumin
• ½ tsp red pepper flakes
• 2 cloves garlic, peeled and sliced
• 6 cups cauliflower rice
• ½ cup chopped cilantro
• 1 tbsp lime zest
• 3 cups kabocha squash, cubed and steamed
• 6 tbsp pumpkin seeds
• 6 lime wedges
Directions
1. Combine the sugar free orange syrup and half of the lime juice.
2. Place the tenderloin into the slow cooker. Toss with the oregano, cumin, and red pepper flakes. Pour
the lime-orange mixture around the pork. Add in the sliced garlic.
3. Cover and cook on low for 4 to 6 hours, until meat shreds easily with a fork.
4. While still in the slow cooker, shred the pork with 2 forks into bite-size pieces.
5. Add the remaining lime juice and toss in the cooking juices.
6. Cook the cauliflower rice per package directions.
7. Combine the cooked cauliflower rice with the chopped cilantro and lime zest.
8. To serve, divide pork among plates, about ¾ cup per serving. Serve each plate with 1 cup cilantro lime cauliflower rice and ½ cup steamed kabocha squash. Garnish with 1 tablespoon pumpkin seeds and a lime wedge.
9. Notes: To cook the kabocha squash, cut the kabocha squash in half through stem end and scoop out the seeds. Place cut side down in a microwave-safe dish and add about ¼ cup water. Cover the dish with vented microwave cover. Microwave on high for 3 minutes. Let cool enough to handle, then cut into cubes.
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