Carnitas Taco Bowls

• 2 lbs. pork
• Salt and pepper
• 1 Tbsp. dried oregano
• 1 Tbsp. taco seasoning mix
• 1/2 c. orange juice

Taco Bowls

• Olive oil
• 1 large onion, sliced
• 4 bell peppers, diced
• 24 oz. cauliflower, riced
• Zest & juice of 2 limes
• 2 handfuls of cilantro, chopped (save half for garnish)
• 2 c. cheese, shredded
• 2 large tomatoes, diced
• 3 - 4 scallions, chopped
• Optional: salsa, avocado, sour cream, corn etc.

1. Season the pork with salt and pepper. Then, rub with the dried oregano and taco seasoning. Place in a slow cooker. Add 1/2 cup of orange juice. Next, cover and cook on high for 5-6 hours or low for about 8 hours. Allow to cool slightly. Then, shred with forks and return meat to the leftover juice.
2. In a large skillet, heat 2 Tbsp. of olive oil over medium-high heat. Then, sauté the onion and peppers for 5-8 minutes. Season with salt and pepper. Remove and set aside.
3. Using the same skillet, heat 1-2 Tbsp. of olive oil over medium heat. Next, add the riced cauliflower. Season with salt and pepper. Sauté for 3-5 minutes. Zest the limes over the cauliflower. Then, add the lime juice.
4. In each bowl, layer the cauliflower rice, carnitas, and sautéed veggies. Then, add your favorite taco fixins'. Garnish with cilantro and scallions.