Low Carb Carnitas Tacos

Craving tacos without the carb-heavy tortillas? These Low Carb Carnitas Tacos are your perfect solution! Tender, slow-cooked pork shoulder is infused with the vibrant flavors of orange and lime juice, garlic, and spices, then crisped to perfection in a hot skillet. Instead of traditional taco shells, crisp iceberg or romaine lettuce cups create a refreshing, low-carb base. Each taco is loaded with fresh toppings like creamy avocado, crunchy radishes, tangy red onion, and fragrant cilantro, then finished with a dollop of sour cream and a spicy hit of hot sauce. Whether you're following a keto diet or just want a lighter taco night, this 20-minute prep, slow-cooked masterpiece delivers big flavor with zero guilt. Perfect for satisfying cravings while staying on track!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (boneless)
• 2 tablespoons Olive oil
• 4 units Garlic cloves
• 1 cup Orange juice
• 0.5 cup Lime juice
• 1 tablespoon Ground cumin
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 units Bay leaves
• 1 head Large iceberg or romaine lettuce
• 0.5 cup Fresh cilantro
• 1 unit Red onion
• 1 unit Avocado
• 3 units Radishes
• 0.5 cup Sour cream
• 0.25 cup Hot sauce

Directions

Step 1

Cut the pork shoulder into large chunks, removing any excess fat.

Step 2

Peel and mince the garlic cloves.

Step 3

In a large bowl, combine pork chunks, olive oil, minced garlic, orange juice, lime juice, ground cumin, dried oregano, salt, pepper, and bay leaves. Toss to coat the pork thoroughly.

Step 4

Transfer the pork mixture to a slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours, until the pork is tender and easy to shred.

Step 5

Once cooked, remove the bay leaves and shred the pork using two forks.

Step 6

Heat a large skillet over medium-high heat, add the shredded pork and some of the juices from the slow cooker to the skillet, and cook until the meat is slightly crispy.

Step 7

Wash and dry the lettuce leaves, and separate into individual pieces to use as taco shells.

Step 8

Finely chop the fresh cilantro, slice the red onion, pit and slice the avocado, and thinly slice the radishes.

Step 9

Assemble the tacos by placing the crispy pork carnitas into the lettuce leaves and topping with cilantro, red onion, avocado slices, radishes, sour cream, and a dash of hot sauce.

Step 10

Serve immediately and enjoy this low-carb delight.

Nutrition Facts

Serving size	(2451.3g)

Amount per serving	% Daily Value*
Calories	3369.5

Total Fat 258.1g	0%
Saturated Fat 86.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 692.5mg	0%
Sodium 7196.3mg	0%
Total Carbohydrate 103.4g	0%
Dietary Fiber 25.0g	0%
Total Sugars 45.8g
Protein 184.3g	0%

Vitamin D 0IU	0%
Calcium 581.8mg	0%
Iron 21.4mg	0%
Potassium 5390.4mg	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: 66.9%

Protein: 21.2%

Carbs: 11.9%