Keto Al Pastor Street Tacos
Bring the vibrant flavors of Mexico to your table with this delicious recipe for Keto Al Pastor Street Tacos! Perfect for low-carb enthusiasts, these tacos combine tender, slow-roasted pork shoulder marinated in a tangy blend of pineapple, apple cider vinegar, and bold spices like chili powder and cumin. The juicy, caramelized pork is nestled in warm low-carb tortillas and topped with fresh cilantro, crisp white onions, and a squeeze of lime for a burst of zesty flavor. A fantastic balance of smoky, sweet, and savory, this keto-friendly twist on the classic al pastor is ideal for dinner parties, taco nights, or meal prep. Ready in just a few steps with a touch of patience for that slow roast finish, these mouthwatering street tacos are guaranteed to satisfy all your cravings—without the guilt!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 cup canned pineapple chunks
- 0.25 cup apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 low-carb tortillas
- 1 white onion
- 0.5 cup fresh cilantro
- 4 lime wedges
Instructions
Cut the pork shoulder into 1-inch pieces and set aside.
In a blender or food processor, combine the canned pineapple chunks, apple cider vinegar, chili powder, paprika, ground cumin, dried oregano, garlic cloves, salt, and black pepper. Blend until smooth.
Pour the marinade over the pork pieces, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 350°F (175°C).
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, add the marinated pork and sear on all sides until browned.
Transfer the skillet to the preheated oven and roast the pork for approximately 2.5 to 3 hours, or until tender and slightly charred on the edges. Stir occasionally to ensure even cooking.
While the pork is cooking, finely dice the white onion and chop the fresh cilantro. Set these aside for garnish.
Once the pork is cooked, remove it from the oven and let it rest for about 10 minutes. Then, shred the pork with two forks.
Warm the low-carb tortillas in a pan or microwave before serving.
Assemble the tacos by dividing the shredded pork among the tortillas, then topping with diced onions and chopped cilantro.
Serve with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 95.9 g | 342% | |
| Total Sugars | 43.3 g | ||
| Protein | 258.7 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1164 mg | 90% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4842 mg | 103% | |
*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.
