Low Carb Carnitas Flour Tacos with Onion and Cilantro
Delight your taste buds with these flavorful Low Carb Carnitas Flour Tacos with Onion and Cilantro—a fresh twist on a beloved classic that’s perfect for keto-friendly meals and low-carb enthusiasts. Featuring melt-in-your-mouth shredded pork shoulder infused with a fragrant blend of spices, citrus juice, and slow-cooked to perfection, this recipe delivers unbeatable depth of flavor. Served on soft, low-carb flour tortillas and topped with crisp white onion, vibrant cilantro, and optional lime wedges for a tangy finish, these tacos are a delicious, guilt-free treat. Whether for a casual weeknight dinner or an elevated taco night, this easy recipe takes your taco game to the next level with its irresistible combination of tender carnitas and zesty toppings!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 units Bay leaves
- 2 tablespoons Olive oil
- 0.25 cup Citrus juice (orange and lime mixed)
- 8 units Low-carb flour tortillas
- 1 medium White onion, finely chopped
- 0.5 cup Fresh cilantro, chopped
- 4 units Optional: lime wedges for serving
Instructions
Cut the pork shoulder into large chunks, about 2 inches each.
In a small bowl, mix together the salt, black pepper, ground cumin, dried oregano, garlic powder, and onion powder.
Rub the spice mix all over the pork chunks to evenly coat them.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the pork chunks in a single layer, searing them on each side for about 3-4 minutes until browned all over. Work in batches if necessary.
Once all pork chunks are browned, return them to the pot and add in the bay leaves.
Pour the citrus juice over the pork, then cover the pot with a tight-fitting lid.
Reduce heat to low and simmer the pork for about 2.5 to 3 hours or until the meat is tender and easily shreds with a fork. Stir occasionally and ensure the pot doesn’t dry out; if needed, add a small amount of water to maintain some moisture.
Once cooked, remove the bay leaves and shred the pork using two forks.
Heat the low-carb flour tortillas according to package instructions.
Assemble the tacos by placing a generous amount of shredded pork onto each tortilla.
Top with chopped white onion and fresh cilantro.
Serve immediately with optional lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6903 mg | 300% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 11.3 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3548 mg | 76% | |
*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.
