Keto Pulled Pork Enchiladas
Dive into a bold and satisfying low-carb twist with these Keto Pulled Pork Enchiladas! Tender, slow-cooked pork shoulder seasoned with smoked paprika, garlic, and oregano is shredded and combined with sugar-free enchilada sauce for a flavor-packed filling. Wrapped in almond flour tortillas and topped with melted mozzarella cheese, these enchiladas are baked to perfection for a bubbly, golden finish. The dish is garnished with fresh cilantro and zesty lime wedges, making it a keto-friendly comfort food that's rich, smoky, and deliciously indulgent. Perfect for meal prepping or a hearty family dinner, this recipe pairs savory decadence with healthy ingredients to meet your low-carb goals without compromising on taste.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 cups Sugar-free enchilada sauce
- 2 cups Mozzarella cheese, shredded
- 8 pieces Almond flour tortillas
- 0.25 cup Chopped cilantro
- 4 pieces Lime wedges
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
Rub the pork shoulder with salt, black pepper, smoked paprika, garlic powder, dried oregano, and onion powder.
In a large oven-safe pot, heat olive oil over medium-high heat. Brown the pork shoulder on all sides, approximately 4 minutes per side.
Add the chicken broth to the pot. Cover and transfer to the preheated oven. Cook for approximately 3 hours, or until the meat is tender and easily shredded.
Remove the pork from the oven and let it rest for 15 minutes before shredding with two forks.
Increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
Mix the shredded pork with 1 cup of sugar-free enchilada sauce.
In a baking dish, spread a small amount of enchilada sauce on the bottom to prevent sticking.
Fill each almond flour tortilla with about 1/3 cup of the pulled pork mixture, roll tightly, and place seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and top with shredded mozzarella cheese.
Bake uncovered in the oven for 20 minutes, or until the cheese is bubbly and golden.
Garnish with chopped cilantro and serve with lime wedges.
Enjoy your Keto Pulled Pork Enchiladas!
Nutrition Facts
Calories |
5019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.0 g | 449% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 11247 mg | 489% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 131.2 g | 469% | |
| Total Sugars | 13.3 g | ||
| Protein | 272.1 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2322 mg | 179% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3887 mg | 83% | |
*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.
