Keto Carnitas Burrito
Experience the mouthwatering flavors of the Keto Carnitas Burrito, a low-carb twist on a Mexican classic that's perfect for ketogenic enthusiasts seeking a satisfying and flavorful meal. Packed with tender, slow-roasted pork shoulder seasoned with cumin, oregano, and a hint of citrus, this burrito is enveloped in warm, low-carb tortillas for a guilt-free indulgence. Crispy carnitas paired with creamy avocado slices, shredded lettuce, sour cream, and fresh cilantro create a medley of textures and vibrant flavors, all topped off with a squeeze of lime for a zesty finish. Ideal for busy weeknights or meal prepping, this recipe delivers a hearty, keto-friendly meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves
- 1 large Onion
- 1 Orange
- 6 pieces Low-carb tortillas
- 1 cup Shredded lettuce
- 1 cup Sour cream
- 2 Avocado
- 0.5 cup Fresh cilantro
- 2 Lime wedges
Instructions
Preheat your oven to 300°F (150°C).
Cut the pork shoulder into large chunks and place them in a large oven-safe pot.
Season the pork chunks with salt, black pepper, cumin, and oregano.
Add olive oil to the pot and mix by hand to evenly coat the pork with the seasoning and oil.
Peel and crush the garlic cloves, and slice the onion. Add them to the pot.
Juice the orange into the pot and add the remaining peeled segments for more flavor.
Cover the pot with a lid and roast in the preheated oven for 2.5 hours, until the pork is tender and easily shredded.
Remove the pot from the oven and use a fork to shred the pork into bite-sized pieces.
Increase the oven temperature to 450°F (230°C).
Uncover the pot and roast the shredded pork for an additional 20-30 minutes, stirring halfway through. This will create crispy edges.
While the pork is crisping up, prepare the burrito fillings by slicing the avocados and washing the cilantro.
Warm the low-carb tortillas in a clean skillet over medium heat for about 20 seconds on each side.
Assemble the burritos by spreading a layer of sour cream on the tortilla, followed by shredded lettuce, a generous portion of crispy carnitas, avocado slices, and fresh cilantro.
Roll the burrito tightly, folding in the sides as you go.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 857 mg | 18% | |
*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.
