I feel like a seasoned pro this time around with Whole30. The first time, I was learning and trying to create meals that were a big departure from what I normally prepared. This time, I realize that I know what I am doing in the kitchen and can wing it a bit more. Today, I did just that. We LOVE mexican food, but with that comes chips and salsa and margaritas and CHEESE. All of those are big no no’s on Whole30, so to help ease the pain of our Mexican food withdrawals, I prepared Carnitas Burrito Bowls. The best part– besides the taste, of course– I made them in the slow cooker, so it is relatively hands-off. Enjoy!

Ingredients:

• 2 tablespoons olive oil
• 3 lb pork shoulder, cut into 3 inch pieces
• 1 cup chicken broth
• 1 jalapeno, thinly sliced, seeds removed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon ancho chili powder
• Romaine, chopped
• 1 avocado, smashed
• 1 lime
• pico de gallo
• tomatoes, diced
• green onion, chopped
• 1/2 red onion, chopped

Preparation:

Mix spices together to create a rub. Season pork evenly with the spices. Heat oil in a cast iron skillet. Sear pork on all sides (in batches if necessary) until browned. Add pork, onion, garlic, jalapeño, and chicken broth to slow cooker and cook on low for 8 hours.

Layer with your favorites: Romaine, pork, smashed avocado, pico de gallo, tomatoes, green onion, red onion, and a splash of lime juice.