Keto Carnitas Tacos

Get ready to indulge in the perfect balance of bold flavors and a low-carb lifestyle with these Keto Carnitas Tacos. This recipe transforms tender, slow-cooked pork shoulder into golden, crispy carnitas, bursting with zesty lime, smoky chili powder, and warm cumin. Served in soft, low-carb tortillas, these tacos are piled high with fresh cilantro, diced onion, creamy avocado slices, and a dollop of tangy sour cream. With just the right amount of crunch and zest, these tacos are a delicious keto-friendly take on a Mexican classic, ideal for weeknight dinners or casual gatherings. Whether you're following a ketogenic diet or simply looking for a healthier taco night alternative, these tacos deliver all the flavor with none of the guilt!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 8

Ingredients

• 2 pounds Pork shoulder (boneless)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Chili powder
• 3 cloves Garlic cloves (minced)
• 0.25 cup Lime juice
• 0.25 cup Orange juice
• 2 tablespoons Olive oil
• 1 cup Chicken broth
• 8 pieces Low-carb tortillas
• 0.25 cup Fresh cilantro (chopped)
• 1 small White onion (diced)
• 1 medium Avocado (sliced)
• 0.5 cup Sour cream
• 4 pieces Lime wedges

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

Cut the pork shoulder into large chunks and season with salt and black pepper.

Step 3

In a small bowl, mix together the cumin, dried oregano, chili powder, and minced garlic to create a spice rub.

Step 4

Rub the spice mixture all over the pork pieces, ensuring they are well-coated.

Step 5

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Step 6

Add the pork to the pot and sear on all sides until golden brown, approximately 10 minutes.

Step 7

Once browned, remove the pork from the pot and set aside.

Step 8

In the same pot, reduce the heat to medium and add the lime juice, orange juice, and chicken broth. Stir to combine.

Step 9

Return the pork to the pot, cover it with a lid or aluminum foil, and place it in the preheated oven.

Step 10

Cook the pork in the oven for 2.5 to 3 hours, or until it is very tender and easily pulls apart with a fork.

Step 11

Once cooked, remove from the oven and shred the pork using two forks.

Step 12

Heat a large skillet over medium-high heat and add a small batch of the shredded pork. Cook until crispy edges form, about 5 minutes per batch.

Step 13

Warm the low-carb tortillas in a dry skillet or microwave until pliable.

Step 14

Assemble the tacos by filling each tortilla with a generous portion of the crispy pork.

Step 15

Top the carnitas with fresh cilantro, diced white onion, slices of avocado, and a dollop of sour cream.

Step 16

Serve the keto carnitas tacos with lime wedges on the side.

Nutrition Facts

Serving size	(2151.1g)

Amount per serving	% Daily Value*
Calories	3697.8

Total Fat 272.5g	0%
Saturated Fat 90.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 692.5mg	0%
Sodium 6021.0mg	0%
Total Carbohydrate 170.9g	0%
Dietary Fiber 95.5g	0%
Total Sugars 26.1g
Protein 217.3g	0%

Vitamin D 0IU	0%
Calcium 1218.3mg	0%
Iron 24.9mg	0%
Potassium 4738.4mg	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: 61.2%

Protein: 21.7%

Carbs: 17.1%