Taco night is here to stay with today’s low carb recipe. The slow cooked pork makes the perfect tender filling for keto-friendly tortillas that your family will enjoy. The best part of these tacos is how easy it will be to customize the filling to your preferred taste. Use pulled chicken instead of pork, or even ground beef, and add any toppings you’d like! Shredded cheese, lettuce, a little salsa, sour cream, red onions, hot sauce and avocados can be paired with the carnitas or any other protein you choose to make for this recipe. These are easy to put together and the pork will serve a crowd with plenty left over – you could even make extra tortillas and have quesadillas the next night!
I started by gathering all my ingredients for both the carnitas as well as the tortillas.
I began by creating the dry rub for the pork shoulder. I combined dried oregano, chili powder, ground cumin, salt, pepper and Stevia together in a small bowl.
I added the rub to both sides and pressed it firmly into the meat. I let it sit for about 10 minutes on the cutting board to allow the flavors to adhere to the pork.
Next I sliced a medium jalapeño and left the seeds in for extra flavor.
I also finely chopped some cilantro and cut one lime in half to use the juice on the pork in the slow cooker.
I added the jalapeños, cilantro and chopped garlic to the bottom of the slow cooker.
Next I placed the pork shoulder in the cooker and squeezed the lime juice over top before adding the remaining cilantro. The pork cooked for 5 hours on low in my small slow cooker, but may take 6-8 hours in a larger cooker or for a larger piece of meat.
The pork should be fork tender when it is done. Do not discard the liquid at the bottom of the crock pot right away; it can be used on your tacos for added flavor if you are not using salsa or any other sauce. I let the meat sit on a cutting board out of the slow cooker as I made my tortillas before shredding it.
To make 5 tortillas I added the egg whites, egg yolks, coconut flour, unsweetened almond milk, cumin, salt and pepper to a personal-size blender. I blended all the ingredients together for 10-12 seconds and let the batter sit for about 10 minutes to hydrate the coconut flour.
For each tortilla I added a drizzle of oil to the bottom of the pan to prevent sticking. Over medium heat, I poured approximately 1/4 cup of the mixture into the pan and immediately swirled the pan to make the tortilla as thin as possible. They can end up like pancakes if you don’t thin it out in the pan very quickly, so be sure to not skip this step. Once the top of the batter looks slightly dry, and is not sticky to touch, I used a wide spatula to flip the tortilla over and finish cooking on the other side. It only takes about a minute per side to cook. When the tortillas were done, I stacked them on a plate and used paper towels to separate them.
Finally I used two forks to shred the pork before adding some to the tortillas. I enjoy my tacos garnished with some minced onion, a little fresh cilantro and a squeeze of lime, but any of the toppings mentioned at the beginning of the post would be great. The dry rub seasoning adds so much flavor to the meat while the jalapeños and garlic add subtle flavor to each bite. What are your favorite kinds of tacos? Let me know in the comments!
- 2.5lb pork shoulder
- 1tblsp dried oregano
- 1tblsp chili powder
- 1tbslp ground cumin
- 2 packets Stevia in the raw (about 1tsp)
- 1tsp salt
- 1tsp pepper
- 1 medium jalapeño
- 1tblsp chopped garlic
- 2tsp fresh cilantro, chopped
- Juice of one lime
- 2 whole eggs
- 4 egg whites
- 1/2c unsweetened almond milk
- 1/2c coconut flour
- 1/2tsp garlic powder
- 1/2tsp cumin
- 1/2tsp salt
- 1/2tsp pepper
- 3tblsp oil
- Diced onions
- Fresh cilantro
- Shredded cheese
- Sour cream
- Hot sauce
- Combine oregano, chili powder, cumin, Stevia, salt and pepper in a bowl to make a dry rub.
- Add the rub to the meat, pressing firmly into the pork shoulder so it adheres throughout the cooking process; set aside.
- Slice the jalapeño, chop the cilantro and cut one lime in half.
- Add the jalapeño, half of the cilantro and the chopped garlic to the bottom of the slow cooker.
- Place the pork shoulder in the slow cooker, add the remainder of the cilantro and squeeze the lime on top.
- Cook for 5 hours on low. Time may vary depending on size of meat and slow cooker; it should be fork tender when finished.
- For the tortillas, add the eggs, egg whites, almond milk, coconut flour, garlic powder, cumin, salt and pepper to a blender.
- Blend for 10-12 seconds until fully combined; let sit for 10 minutes to hydrate the coconut flour.
- Add oil to a skillet over medium heat and pour about 1/4c of the batter for each tortilla.
- Immediately swirl the pan to make the tortilla as thin as possible.
- When the top of the tortilla is no longer sticky, use a wide spatula to flip and finish cooking; it only takes about 1 minute per side.
- Dry each tortilla between paper towels on a plate.
- Use two forks to shred the pork.
- Build your tacos – you can choose any toppings you like!
Per serving (carnitas): 314 calories, 2g total carb, 1g net carb, 20g fat, 27g protein
Per serving (tortillas): 167 calories, 8g total carbs, 3g net carbs, 12g fat, 10g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)