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!
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!