Ingredients
For the pork
- 2 lbs boneless pork shoulder cut into large chunks
- 1 tbsp salt
- 1/2 tbsp ground black pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 cloves garlic crushed
- 1 orange zest and juice
- 1/2 cup water
- 2 bay leaves
For the tacos
- 8 3-inch keto tortillas
- 2 slices onion
- 8 cherry tomatoes quartered
- 1/4 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeno, finely sliced (with or without seeds for spiciness)
- yum yum sauce or Cholula hot sauce optional
Instructions
- Rinse pork and pat dry with a paper towel. Cut into large chunks. Salt and pepper the pork.
- In a 6-quart stock pot over medium-high heat, add 1 tbsp olive oil. When hot, add pork pieces and brown on all sides, about 3 minutes per side.
- Add the cumin, oregano, garlic cloves, orange juice, water and bay leaves to the pot.
- Cover and simmer over low heat for 3-4 hours, turning the meat at least once during cooking, until the meat is tender (it falls apart when forked). Alternative: If cooking in a slow cooker, cover and cook on low heat 5-6 hours. In the pressure cooker, cook for 45 minutes on high pressure.
- Remove pork from the braising liquid.
- For the tacos
- Heat ½ tbsp olive oil in a skillet over high heat. Add the shredded meat to the pan. Allow it to brown for at least 1 minute untouched. Flip the meat over and brown an additional 1 minute. Remove from heat.
- Warm the keto tortillas.
- Place an ample amount of carnitas in the center of each tortilla.
- Sprinkle each taco with onions, cilantro, lime juice and jalapeno slices, to taste.
Notes
- Use leftover pork carnitas for Low-Carb Pork Bowls
- Use any leftover broth from the cooking process in a soup.
- Here is our favorite recipe for yum yum sauce (which is mayo, Sriracha, and rice wine vinegar)
Nutrition
Calories: 261kcal | Carbohydrates: 9g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1906mg | Potassium: 658mg | Fiber: 2g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 35mg | Calcium: 76mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.