Keto Slow Cooker Beef Carnitas Bowls

Who doesn't love a good ol' taco? This recipe unfortunately does not include any taco shells but taco bowls are just as good! Now you can have the joy of eating out at your favorite Mexican Restaurant, right from your kitchen.




I did make this for my meal prep for the entire week. I used these amazing containers to keep everything separate and it all stayed fresh the entire week! You can add basically anything you want to the salad to customize it to you liking. You can absolutely put these on a low-carb wrap as well or just enjoy in a bowl!















I absolutely LOVE my slow cooker and I find an excuse to use it anytime I can. Its been over 100 degrees here in Las Vegas, so anytime I can opt out of turning on the over, I am all in!


I browned the meat before adding it to the slow cooker for 5 hours. It gives it a crispy texture. After it comes out of the slow cooker, it should be super easy to shred. I use two forks and add it all to a large bowl.


Here are some of the kitchen tools I used to make this recipe!

1) Containers

2) Crock Pot

3) Large Cutting Board

4) Large Container





I also remember to keep my slow cooker on hand during the summer heat. It's such an easy way to make simple, delicious meals without heating up the kitchen!




Ingredients

Beef Marinade

2 tablespoons avocado olive oil,

1 Tbs MCT oil

3 tablespoons tomato paste

3 tablespoons lime juice (fresh squeezed)

4 tablespoons coconut aminos

1 Tbs toasted sesame oil

1/4 cup cilantro

1 teaspoon cumin

1 teaspoon sea salt

½ teaspoon chili lime seasoning

½ teaspoon oregano


Salad Ingredients

1 Bunch of Spinach

1 bag shredded carrots

1 bay shredded cabbage

1 package cherry tomatoes

1 can black olives

½ cup cheddar cheese

Salsa, to garnish


Instructions

1) Grease a pan with some avocado oil. Brown the meat in the pan.

2) Add some more avocado oil to a large crockpot and add the meat. Mix the ingredients for the marinade in a bowl until blended. Pour into the crock pot on top of the meat, cook on low for 5 hours.

3) Mix all the ingredients for the salad in a large bowl. If you are meal prepping with this you can separate the wet ingredients like the tomatoes and olives that way the salad does not get soggy.

4) Once the meat is fully cooked, you can shred it with two forks on a large cutting board. Serve over salad!




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