Keto Pulled Pork Tacos
Get ready to savor the smoky, tender, and irresistibly flavorful 'Keto Pulled Pork Tacos,' a low-carb twist on taco night! This recipe features juicy, slow-cooked pork shoulder, rubbed with a bold blend of smoked paprika, garlic powder, cumin, and other spices, then simmered with apple cider vinegar and liquid smoke for that perfect depth of flavor. Tossed in a low-sugar barbecue sauce, the pulled pork is served atop crisp butterhead or romaine lettuce leaves, creating a keto-friendly taco that's as satisfying as it is guilt-free. Finished with fresh cilantro, vibrant shredded red cabbage, and a burst of lime juice, these tacos are an explosion of flavor and texture that perfectly complement your low-carb lifestyle. Easy to assemble and ideal for meal prep, these keto tacos are sure to become a staple in your weekly dinner rotation.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 tablespoon Smoked paprika
- 1 tablespoon Ground cumin
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Cayenne pepper
- 0.25 cup Apple cider vinegar
- 1 teaspoon Liquid smoke
- 0.5 cup Low-sugar barbeque sauce
- 8 whole leaves Butterhead or romaine lettuce leaves
- 1 cup Red cabbage, shredded
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
1. In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2. Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
3. Place the spiced pork shoulder in a slow cooker. Add apple cider vinegar and liquid smoke around the meat.
4. Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and easily shredded with a fork.
5. Once the pork is cooked, remove it from the slow cooker and shred the meat using two forks.
6. Add the shredded pork back into the slow cooker and mix it with the juices left in the pot. Stir in the low-sugar barbeque sauce, coating the pork.
7. To assemble the tacos, take a lettuce leaf and fill it with a generous portion of the pulled pork.
8. Top with shredded red cabbage and a sprinkle of chopped cilantro.
9. Serve with lime wedges for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.0 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3654 mg | 78% | |
*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.
