Low Carb Carnitas Tacos
Savor the bold, zesty flavors of these Low Carb Carnitas Tacos, a mouthwatering twist on a classic Mexican favorite that’s perfect for a low-carb lifestyle! Tender, slow-cooked pork shoulder is infused with tangy orange and lime juices, aromatic garlic, and a blend of spices, then crisped to perfection for that iconic carnitas texture. Instead of traditional tortillas, these tacos are wrapped in crisp, refreshing lettuce leaves, making them a lighter, keto-friendly option. Topped with vibrant additions like fresh cilantro, creamy avocado, thinly sliced radishes, and a drizzle of sour cream, these tacos are both satisfying and bursting with flavor in every bite. Easy to prepare with simple ingredients and just the right amount of crunch and spice, these low-carb carnitas tacos are perfect for weeknight dinners, meal prep, or entertaining guests. Indulge guilt-free in this cozy and wholesome favorite that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 tablespoons Olive oil
- 4 units Garlic cloves
- 1 cup Orange juice
- 0.5 cup Lime juice
- 1 tablespoon Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 units Bay leaves
- 1 head Large iceberg or romaine lettuce
- 0.5 cup Fresh cilantro
- 1 unit Red onion
- 1 unit Avocado
- 3 units Radishes
- 0.5 cup Sour cream
- 0.25 cup Hot sauce
Instructions
Cut the pork shoulder into large chunks, removing any excess fat.
Peel and mince the garlic cloves.
In a large bowl, combine pork chunks, olive oil, minced garlic, orange juice, lime juice, ground cumin, dried oregano, salt, pepper, and bay leaves. Toss to coat the pork thoroughly.
Transfer the pork mixture to a slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours, until the pork is tender and easy to shred.
Once cooked, remove the bay leaves and shred the pork using two forks.
Heat a large skillet over medium-high heat, add the shredded pork and some of the juices from the slow cooker to the skillet, and cook until the meat is slightly crispy.
Wash and dry the lettuce leaves, and separate into individual pieces to use as taco shells.
Finely chop the fresh cilantro, slice the red onion, pit and slice the avocado, and thinly slice the radishes.
Assemble the tacos by placing the crispy pork carnitas into the lettuce leaves and topping with cilantro, red onion, avocado slices, radishes, sour cream, and a dash of hot sauce.
Serve immediately and enjoy this low-carb delight.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 7196 mg | 313% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 45.8 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5390 mg | 115% | |
*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.
