Keto Carnitas Flour Tacos with Onion and Cilantro
Experience the ultimate low-carb fiesta with these Keto Carnitas Flour Tacos with Onion and Cilantro! Slow-cooked, tender pork shoulder is seasoned with a fragrant blend of cumin, garlic powder, oregano, and a zesty citrus marinade, then broiled to create irresistibly crispy edges. Nestled in soft, low-carb almond flour tortillas, the savory carnitas are perfectly complemented by the fresh crunch of chopped onion and the bright, herbaceous flavor of cilantro. This keto-friendly recipe showcases bold Mexican-inspired flavors while keeping things light and guilt-free, perfect for weeknight dinners or your next taco night. With minimal prep time and a rich, authentic taste, these tacos are a winning choice for both keto devotees and taco lovers alike!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 large lime Lime juice
- 1 orange Orange juice
- 2 tablespoons Olive oil
- 1 cup Water
- 8 pieces Low-carb almond flour tortillas
- 1 Medium onion, chopped
- 0.5 cup Fresh cilantro, chopped
Instructions
Cut the pork shoulder into large chunks and season thoroughly with salt, black pepper, ground cumin, garlic powder, onion powder, and dried oregano.
Squeeze the juice from the lime and the orange over the seasoned pork, ensuring they are evenly coated.
Heat the olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven.
Add the seasoned pork to the pot and sear on all sides until browned, about 8-10 minutes. Work in batches if needed to avoid overcrowding.
Once browned, add the water to the pot, bring it to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 3-4 hours until the pork is tender and easily shreddable.
Preheat your oven to broil. Remove the cooked pork using a slotted spoon and transfer it to a baking sheet. Shred the pork using two forks.
Toss the shredded pork with a little of the remaining cooking liquid to moisten, then spread it evenly across the baking sheet.
Broil the shredded pork until the edges become crispy, about 5-10 minutes, watching carefully to prevent burning.
Warm the low-carb almond flour tortillas in a dry skillet or microwave.
Assemble the tacos by placing some of the carnitas in each tortilla. Top with chopped onion and fresh cilantro.
Serve immediately, enjoying the keto-friendly, flavorful taco feast!
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7007 mg | 305% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 25.8 g | ||
| Protein | 260.0 g | 520% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4459 mg | 95% | |
*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.
