companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Friday, June 5, 2009


It's the third play of the Triple Play meal for lunch today. That smoky pork butt roast is now Carnitas. The smokey goodness blends so well with the Mexican seasonings. If you are working from an oven roasted pork shoulder, try adding some liquid smoke for that extra flavor boost.

My normal recipe calls for diet soda and Knorr Chipotle cubes. Unfortunately, I forgot to put a large sign on the soda saving it for this recipe. So, when I went to get it for lunch, alas, no cola in the house. Improvise time. The result is pretty darn good as well. Here is the new recipe, just in case you have cola thieves in your house too.

Make Do Carnitas

3-5 cups shredded or cubed charcoal or oven roasted pork
1 can Rotel-type tomatoes with green chilis
1 (8 ounce) can tomato sauce
2 Knorr Chipotle cubes
1/2 teaspoon mesquite liquid smoke (more if you are working from oven roasted pork)
3 teaspoons Splenda or equivalent sweetener

Stir all ingredients into a skillet. Cook over low heat until all liquid is absorbed. Turn to high heat to brown the meat slightly. Serve in low carb tortillas, lavash bread or over salad greens. Garnish with sour cream, salsa and peppers.

I also added a shot glass of my 24/7 Salsa Verde on the side.

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