Mexican · Lunch
Spit Roasted Pork Wrap (Keto)
Shredded spit-style pork shoulder rubbed with cumin, oregano and chili powder, seared then braised until fork-tender. Wrapped in a low-carb tortilla with avocado, cotija cheese, cabbage and lime crema, finished with onion and cilantro.
$5
15 minsPrep
100 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
42.3gFat
16.8gCarbs
4.2gSugar
8.9gFiber
870mgSodium
128mgChol
15.1gSat Fat
980mgPotassium
320mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Cut pork shoulder into large chunks and toss with ground cumin, chili powder, dried oregano and salt until evenly coated.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear pork chunks 4–5 minutes per side until deeply browned on all surfaces.
3
Braise
Add garlic, onion and chicken stock to the pot, cover, reduce heat to low and braise 90 minutes until pork shreds easily with a fork.
4
Rest
Remove the pot from heat and let pork rest in its braising juices for 10 minutes.
5
Build
Warm tortilla in a dry skillet over medium heat 20 seconds per side until pliable, then lay flat and shred pork directly into pot with remaining juices.
6
Assemble
Pile shredded pork, cabbage, avocado and cotija onto the warm tortilla, then fold sides in and roll tightly into a wrap.
7
Plate
Stir lime juice into sour cream to make crema, drizzle over wrap, scatter cilantro on top and slice in half to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp dried oregano
- 4 cloves4 cloves garlic
- 11 onion
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp olive oil
- 22 low-carb tortilla (about 1.4 oz/40g)
- 11 avocado
- 2 oz56g cotija cheese
- 1 cup70g cabbage
- 4 tbsp4 tbsp sour cream
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
