Dinner tonight-
Slow-Cooker Lime Pork Roast
(Serves 6)
2 lb center cut pork loin
1 onion, sliced
1/4 cup lime juice
1 tbs chili powder
1 tsp garlic powder
1 tsp sea salt
1 tsp cumin
2 cups chicken broth
Slice the onion and place in bottom of slow-cooker
Place pork on top
In a small bowl, mix lime juice and all spices
Pour the lime and spice mix over the pork
Take the chicken broth and pour around the pork so that the seasonings are not washed away
Cook on low 8-10 hours
When finished, place in a serving dish and shred with two forks.
Then, place a few ladles of the cooking liquid on top.
Coconut Flour Tortillas
A few tips-
My heat was set to med-high.
My oven was set to 200 to keep the tortillas warm as I made them.
I used 100% liquid egg-whites in a carton to save time and resources.
These take a little time, so if you want to get them done faster, have two pans going at the same time.
If you want smaller tortillas, after oiling the pan, you have to carefully place 1/3 tbs of mix in the middle until it forms a circle. Set your timer for 2 minutes, move your spatula around it to loosen, then flip and set your timer for 2 minutes more.
If you want larger tortillas (I do these and it makes 8), oil your pan, lift the pan off of the heat, pour in 1/4 tbs mix and quickly move around the pan until the pan is solidly and entirely covered. Place the pan back on the heat. Then set timer for 3 minutes, carefully loosen the tortilla from the pan with a spatula, flip, and set timer for 2 more minutes.
Plate up the toppings you like and enjoy!
Our toppings-
Onions
Tomatoes
Chopped spinach
Cilantro
Limes
Tomatillo Salsa
Tomato Salsa
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