Keto Al Pastor Tacos

Satisfy your taco cravings without breaking your low-carb lifestyle with these irresistible Keto Al Pastor Tacos. Featuring tender, marinated pork shoulder infused with a bold blend of ancho chili powder, cumin, and a hint of cinnamon, this recipe delivers all the smoky-sweet flavors of traditional al pastor while staying keto-friendly. The pork is slow-roasted to perfection and served on crisp and refreshing jicama tortillas, then topped with vibrant red onion, fresh cilantro, and a zesty squeeze of lime. Perfect for weeknight dinners or Taco Tuesday, these tacos are bursting with flavor, easy to prepare, and tailored for those seeking a delicious low-carb meal idea.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 pounds Pork shoulder
• 2 tablespoons Ancho chili powder
• 2 teaspoons Paprika
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Pineapple juice
• 0.25 cup Apple cider vinegar
• 2 tablespoons Olive oil
• 1 medium Red onion
• 12 pieces Jicama tortillas
• 0.5 cup Fresh cilantro
• 4 pieces Lime wedges

Directions

Step 1

Begin by slicing the pork shoulder into thin strips, around 1/4 inch thick.

Step 2

In a large mixing bowl, combine ancho chili powder, paprika, cumin, oregano, garlic powder, cinnamon, salt, and black pepper.

Step 3

Add the pineapple juice, apple cider vinegar, and olive oil to the spice mix and stir to create a marinade.

Step 4

Add the pork strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 5

Preheat your oven to 350°F (175°C).

Step 6

Place the marinated pork strips onto a baking sheet lined with parchment paper and spread them out evenly.

Step 7

Bake in the preheated oven for approximately 1.5 to 2 hours, flipping halfway through, until the pork is tender and slightly crispy around the edges.

Step 8

While the pork is baking, thinly slice the red onion and set aside.

Step 9

Once the pork is finished, warm the jicama tortillas in a hot frying pan for a few seconds on each side.

Step 10

To assemble the tacos, place a few strips of pork onto each jicama tortilla.

Step 11

Top with sliced red onion and a sprinkle of fresh cilantro.

Step 12

Serve the tacos with lime wedges on the side for squeezing over the top just before eating.

Nutrition Facts

Serving size	(1350.0g)

Amount per serving	% Daily Value*
Calories	2412.2

Total Fat 138.6g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 800.5mg	0%
Sodium 3044.1mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 12.6g	0%
Total Sugars 24.7g
Protein 219.0g	0%

Vitamin D 0IU	0%
Calcium 389.5mg	0%
Iron 16.6mg	0%
Potassium 4221.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 37.7%

Carbs: 8.7%