Keto Pulled Pork Enchiladas

Satisfy your Tex-Mex cravings without breaking your low-carb goals with these irresistibly flavorful Keto Pulled Pork Enchiladas. Tender, slow-cooked pork shoulder is seasoned with a fragrant blend of smoked paprika, garlic powder, and oregano, then shredded and smothered in a zesty sugar-free enchilada sauce. Wrapped in keto-friendly almond flour tortillas, topped with melted mozzarella cheese, and baked to golden perfection, this dish delivers all the comfort of classic enchiladas with a healthy twist. Perfect for a hearty weeknight dinner or meal prepping, these enchiladas are finished with fresh cilantro and a squeeze of lime for a bright, refreshing kick. Low-carb, high-protein, and utterly delicious, this recipe will become a favorite for keto enthusiasts and enchilada lovers alike!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 4

Ingredients

• 2 pounds Boneless pork shoulder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 1 teaspoon Onion powder
• 2 tablespoons Olive oil
• 1 cup Chicken broth
• 2 cups Sugar-free enchilada sauce
• 2 cups Mozzarella cheese, shredded
• 8 pieces Almond flour tortillas
• 0.25 cup Chopped cilantro
• 4 pieces Lime wedges

Directions

Step 1

Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).

Step 2

Rub the pork shoulder with salt, black pepper, smoked paprika, garlic powder, dried oregano, and onion powder.

Step 3

In a large oven-safe pot, heat olive oil over medium-high heat. Brown the pork shoulder on all sides, approximately 4 minutes per side.

Step 4

Add the chicken broth to the pot. Cover and transfer to the preheated oven. Cook for approximately 3 hours, or until the meat is tender and easily shredded.

Step 5

Remove the pork from the oven and let it rest for 15 minutes before shredding with two forks.

Step 6

Increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).

Step 7

Mix the shredded pork with 1 cup of sugar-free enchilada sauce.

Step 8

In a baking dish, spread a small amount of enchilada sauce on the bottom to prevent sticking.

Step 9

Fill each almond flour tortilla with about 1/3 cup of the pulled pork mixture, roll tightly, and place seam side down in the baking dish.

Step 10

Pour the remaining enchilada sauce over the rolled tortillas and top with shredded mozzarella cheese.

Step 11

Bake uncovered in the oven for 20 minutes, or until the cheese is bubbly and golden.

Step 12

Garnish with chopped cilantro and serve with lime wedges.

Step 13

Enjoy your Keto Pulled Pork Enchiladas!

Nutrition Facts

Serving size	(2337.9g)

Amount per serving	% Daily Value*
Calories	5018.6

Total Fat 350.0g	0%
Saturated Fat 103.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 901.7mg	0%
Sodium 11247.1mg	0%
Total Carbohydrate 211.1g	0%
Dietary Fiber 131.2g	0%
Total Sugars 13.3g
Protein 272.1g	0%

Vitamin D 0IU	0%
Calcium 2321.7mg	0%
Iron 26.2mg	0%
Potassium 3886.7mg	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: 62.0%

Protein: 21.4%

Carbs: 16.6%