Mexican · Dinner
Slow Cooked Pork Tacos (Keto)
Shredded pork shoulder braised low and slow with cumin, oregano and chipotle until it pulls apart, served in lettuce cups with avocado, cotija cheese, radish and lime crema. Fat comes from the pork itself and cotija, keeping carbs low while smoky, bold flavors remain prominent.
$5
15 minsPrep
180 minsCook
195 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
45.6gFat
10.8gCarbs
3.1gSugar
3.9gFiber
1120mgSodium
168mgChol
17.9gSat Fat
980mgPotassium
290mgCalcium
3.4mgIron
1.6mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat pork dry and season with salt, cumin, and oregano in a bowl.
2
Sear
Heat oil in a heavy pot over medium-high for 2 minutes; sear pork chunks 4 minutes per side until deeply browned.
3
Braise
Add garlic, chipotle in adobo, and stock; cover and braise at 300°F for 3 hours until pork shreds easily.
4
Rest
Let pork sit in juices for 10 minutes to stay moist.
5
Finish
Shred pork in the pot with forks, stir in lime juice until glossy and coated.
6
Plate
Lay lettuce leaves, divide pork among them, top with avocado, cotija, sour cream, cilantro, radish, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp oregano-dried
- 2 tbsp2 tbsp chipotle-in-adobo
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp lime-juice
- 66 large lettuce leaves
- 11 avocado
- 2 oz56g cotija
- 4 tbsp4 tbsp sour cream
- 2 tbsp2 tbsp cilantro
- 44 radishes
- 22 lime wedge
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp salt
