Carnitas are a traditional Mexican style of shredded pork. In this recipe, we serve the carnitas with sour cream and avocado. Or, make a keto-friendly taco salad by serving the carnitas atop of a bed of greens.

3 tablespoons olive oil
1 boneless pork shoulder roast (about 2 pounds), cut into 2-inch cubes
1 medium onion, chopped
2 cups picante sauce
1 cup chicken broth
1 chipotle chile in adobo sauce, chopped
1 teaspoon dried minced garlic
2 teaspoons ground cumin
½ teaspoon salt
½ cup minced fresh cilantro
1 avocado, peeled, pitted, and sliced
1 cup full-fat sour cream
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork cubes and brown on all sides, 4 to 6 minutes.Place the browned pork in the slow cooker. Stir in the onion, picante sauce, broth, chile, garlic, cumin, and salt.
3.Cover and cook on Low for 7 to 9 hours.
4.Shred the pork with the tines of two forks. Serve the meat with the sauce, topped with the avocado and sour cream.
★ TIP: Chipotle chiles are smoked jalapeños and are often sold canned in adobo sauce. Use one chile for this recipe, then freeze the remaining for another day. (For real convenience, spread the chipotles on a tray and freeze them until they are firm. Pack the frozen chiles in a freezer bag, seal, label, and freeze. This makes it easy to use just a single frozen chile or two the next time you want to flavor a dish.)

PER SERVING: 373 CALORIES ★ FAT 28 G (68%) ★ NET CARBS 5 G (5%) ★ PROTEIN 23 G (25%)