Mexican · Dinner
Marinated Pork Pineapple Tacos (Keto)
Pork shoulder chunks marinate in chipotle and pineapple, then sear until charred. Served in crisp lettuce cups with grilled pineapple, red onion, cilantro and cotija cheese for a low-carb Mexican taco experience.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
37.9gProtein
31.6gFat
11.8gCarbs
6.1gSugar
2.3gFiber
612mgSodium
135mgChol
9.7gSat Fat
890mgPotassium
210mgCalcium
2.6mgIron
0.9mcgVitamin B12
32mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Cut pork shoulder into 1-inch chunks and pat dry. Mince chipotle and garlic; dice pineapple small; slice red onion thin; chop cilantro.
2
Marinate
Mix minced chipotle, half the diced pineapple, lime juice, minced garlic, cumin and smoked paprika with pork chunks. Cover and chill 45 minutes.
3
Sear
Heat olive oil in skillet over medium-high heat. Sear pork 6 to 8 minutes, turning occasionally, until deeply browned and cooked through with no pink inside.
4
Char
In same skillet, char remaining pineapple 2 to 3 minutes over medium-high heat, stirring once, until edges caramelize and turn dark golden.
5
Build
Lay lettuce leaves on plate. Divide seared pork and charred pineapple between them. Top with sliced red onion, cilantro and crumbled cotija cheese.
6
Plate
Arrange filled lettuce cups with lime wedge alongside for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp chipotle in adobo
- 2.8 oz80g fresh pineapple
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp olive oil, plus extra for searing
- 66 large lettuce leaves
- 11 small red onion
- 2 tbsp2 tbsp cilantro
- 1.4 oz40g cotija cheese
- 22 lime wedge
