Keto Carnitas Tacos
Savor the irresistible flavors of these Keto Carnitas Tacos, a low-carb twist on a Mexican street food classic! Tender, slow-cooked pork shoulder is seasoned with a vibrant blend of cumin, oregano, chili powder, and fresh citrus juices, then crisped to perfection for that signature carnitas texture. Piled into warm, low-carb tortillas and topped with fresh cilantro, diced onion, creamy avocado, and a dollop of sour cream, these tacos are packed with bold, zesty flavors while staying keto-friendly. Perfect for meal prep, family dinners, or taco night, this recipe offers all the richness of traditional carnitas in a healthier, guilt-free package. Enjoy every bite with a squeeze of lime for an extra pop of freshness!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 3 cloves Garlic cloves (minced)
- 0.25 cup Lime juice
- 0.25 cup Orange juice
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 8 pieces Low-carb tortillas
- 0.25 cup Fresh cilantro (chopped)
- 1 small White onion (diced)
- 1 medium Avocado (sliced)
- 0.5 cup Sour cream
- 4 pieces Lime wedges
Instructions
Preheat the oven to 300°F (150°C).
Cut the pork shoulder into large chunks and season with salt and black pepper.
In a small bowl, mix together the cumin, dried oregano, chili powder, and minced garlic to create a spice rub.
Rub the spice mixture all over the pork pieces, ensuring they are well-coated.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add the pork to the pot and sear on all sides until golden brown, approximately 10 minutes.
Once browned, remove the pork from the pot and set aside.
In the same pot, reduce the heat to medium and add the lime juice, orange juice, and chicken broth. Stir to combine.
Return the pork to the pot, cover it with a lid or aluminum foil, and place it in the preheated oven.
Cook the pork in the oven for 2.5 to 3 hours, or until it is very tender and easily pulls apart with a fork.
Once cooked, remove from the oven and shred the pork using two forks.
Heat a large skillet over medium-high heat and add a small batch of the shredded pork. Cook until crispy edges form, about 5 minutes per batch.
Warm the low-carb tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by filling each tortilla with a generous portion of the crispy pork.
Top the carnitas with fresh cilantro, diced white onion, slices of avocado, and a dollop of sour cream.
Serve the keto carnitas tacos with lime wedges on the side.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.5 g | 349% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 6021 mg | 262% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 95.5 g | 341% | |
| Total Sugars | 26.1 g | ||
| Protein | 217.3 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1218 mg | 94% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4738 mg | 101% | |
*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.
