AuthorChef Chad
RatingDifficultyBeginner
TweetSaveShare
Yields6 Servings
Prep Time20 minsCook Time3 hrs 30 minsTotal Time3 hrs 50 mins
 0.5 kg Pork shoulder (kasim)
 0.25 cup Soy sauce
 3 tbsp Vinegar, white
 2 piece garlic clove, minced
 1 tbsp Sea Salt
 2 g Pepper, black
 0.5 tsp cayenne pepper, ground
 1 tbsp Coconut Sugar
 1 tsp Cumin powder
 1 tsp Paprika, ground
 500 g Cauliflower
 1 cup Coconut flour
 6 g Oregano, dried
 3 piece Eggs, raw
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 tsp chili powder
 1 cup mayonnaise
 1 tbsp Calamansi juice
 1 tsp onion powder
1

For the pulled pork adobo: Combine soy sauce, vinegar, paprika, cumin powder, sugar, minced garlic, salt, water and pepper in bowl.

2

Marinate the pork cubes using the mixture. Place it in an oven safe casserole with lid then set aside.

3

Using the Breville Smart Oven, slow cook the adobo in "High Setting" for 3 hours. The meat will be so tender and moist that you can pull it with the use of fork. Once cooked, pull the pork and set aside.

4

For the cauliflower tortilla: Process the cauliflower florets using the Breville Kinetix Blender, until it resembles rice grains.

5

Line up the cauliflower in the preheated smart oven and roast for 10 mins under 150 deg C.

6

Take the cauliflower off the baking sheet and place it in a cheese cloth. Squeeze excess liquid and set aside.

7

In a bowl, mix coconut flour, eggs and cauliflower to form a dough.

8

Bake for 10 minutes at 375 deg F. Flip each circle, then bake for another 5-7 minutes.

9

Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.

10

For the chili-calamansi dressing: In a bowl combine, chili powder, oinion powder, salt, mayonnaise and calamansi juice until well incorporated.

11

Assemble the pulled pork onto the tortilla, top it with tomato salsa and drizzle with chili-lime dressing.

Category, Tags, , , ,

Ingredients

 0.5 kg Pork shoulder (kasim)
 0.25 cup Soy sauce
 3 tbsp Vinegar, white
 2 piece garlic clove, minced
 1 tbsp Sea Salt
 2 g Pepper, black
 0.5 tsp cayenne pepper, ground
 1 tbsp Coconut Sugar
 1 tsp Cumin powder
 1 tsp Paprika, ground
 500 g Cauliflower
 1 cup Coconut flour
 6 g Oregano, dried
 3 piece Eggs, raw
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 tsp chili powder
 1 cup mayonnaise
 1 tbsp Calamansi juice
 1 tsp onion powder

Directions

1

For the pulled pork adobo: Combine soy sauce, vinegar, paprika, cumin powder, sugar, minced garlic, salt, water and pepper in bowl.

2

Marinate the pork cubes using the mixture. Place it in an oven safe casserole with lid then set aside.

3

Using the Breville Smart Oven, slow cook the adobo in "High Setting" for 3 hours. The meat will be so tender and moist that you can pull it with the use of fork. Once cooked, pull the pork and set aside.

4

For the cauliflower tortilla: Process the cauliflower florets using the Breville Kinetix Blender, until it resembles rice grains.

5

Line up the cauliflower in the preheated smart oven and roast for 10 mins under 150 deg C.

6

Take the cauliflower off the baking sheet and place it in a cheese cloth. Squeeze excess liquid and set aside.

7

In a bowl, mix coconut flour, eggs and cauliflower to form a dough.

8

Bake for 10 minutes at 375 deg F. Flip each circle, then bake for another 5-7 minutes.

9

Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.

10

For the chili-calamansi dressing: In a bowl combine, chili powder, oinion powder, salt, mayonnaise and calamansi juice until well incorporated.

11

Assemble the pulled pork onto the tortilla, top it with tomato salsa and drizzle with chili-lime dressing.

Pulled Pork Adobo Carnitas in Cauliflower Tortilla
IngredientsDirections