Low Carb Adobada Tacos

Savor the bold, smoky flavors of these Low Carb Adobada Tacos, a healthy twist on a classic Mexican dish! This recipe features tender, slow-cooked pork shoulder marinated in a rich blend of guajillo and ancho chiles, aromatic spices like cumin and cloves, and tangy white vinegar for a mouthwatering depth of flavor. Instead of traditional tortillas, crisp romaine lettuce leaves serve as a low-carb alternative, providing the perfect vessel for the juicy shredded pork. Topped with fresh cilantro, crunchy red onions, and a squeeze of lime, these tacos are as vibrant as they are guilt-free. Perfect for keto enthusiasts or anyone looking to enjoy a flavorful meal without the carbs, these tacos are a surefire crowd-pleaser!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 5 whole guajillo chiles
• 2 whole ancho chiles
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cloves
• 6 cloves garlic cloves
• 0.5 cup white vinegar
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth
• 12 leaves romaine lettuce leaves
• 4 wedges lime wedges
• 0.5 cup fresh cilantro
• 0.5 cup red onion

Directions

Step 1

De-stem and deseed the guajillo and ancho chiles. Toast them lightly in a pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them.

Step 2

Soak the toasted chiles in hot water for about 15 minutes, or until they have softened.

Step 3

In a blender, add the soaked chiles, oregano, cumin, cloves, garlic, white vinegar, salt, black pepper, and chicken broth. Blend until you have a smooth marinade.

Step 4

Cut the pork shoulder into 2-inch pieces and place them in a large bowl. Pour the marinade over the pork and ensure every piece is well-coated. Cover and refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor.

Step 5

Preheat your oven to 325°F (165°C).

Step 6

Transfer the marinated pork along with the marinade to a baking dish, cover with foil, and cook in the oven for about 3-4 hours, or until the pork is tender and can easily be shredded with a fork.

Step 7

Once the pork is cooked, shred it with forks or by hand, mixing it well with the remaining marinade juices.

Step 8

Wash and dry the romaine lettuce leaves to use as taco shells.

Step 9

Assemble the tacos by placing a generous portion of adobada pork onto each lettuce leaf, and garnish with chopped cilantro and diced red onion. Serve with lime wedges on the side.

Nutrition Facts

Serving size	(1583.6g)

Amount per serving	% Daily Value*
Calories	2192.5

Total Fat 112.4g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 0g
Cholesterol 800.5mg	0%
Sodium 4799.2mg	0%
Total Carbohydrate 49.0g	0%
Dietary Fiber 18.9g	0%
Total Sugars 5.9g
Protein 226.6g	0%

Vitamin D 0IU	0%
Calcium 425.5mg	0%
Iron 16.7mg	0%
Potassium 5017.3mg	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: 47.9%

Protein: 42.9%

Carbs: 9.3%