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Keto Carnitas Street Tacos - Flavor-Packed, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the carnitas: 3–3.5 lb pork shoulder (pork butt), trimmed of excess hard fat
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (or chipotle powder for heat)
  • 1 medium white onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1/2 cup chicken broth (low-sodium)
  • 1/4 cup fresh orange juice (about 1/2 orange; optional but traditional)
  • 2 tablespoons lime juice
  • For serving: 8–12 small keto tortillas (almond flour, coconut flour, or cheese-based)
  • 1/2 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • Lime wedges
  • Radishes, thinly sliced (optional)
  • Avocado slices or guacamole (optional)
  • Your favorite keto-friendly hot sauce or salsa

Method
 

  1. Season the pork. Cut the pork shoulder into large chunks (about 3–4 inches). Pat dry. Toss with salt, pepper, cumin, oregano, smoked paprika, and chili powder until well coated.
  2. Brown for flavor. Heat oil in a large Dutch oven or skillet over medium-high. Brown pork on at least two sides, working in batches to avoid crowding. This step builds rich, savory flavor.
  3. Add aromatics and liquid. Return all pork to the pot. Add onion, garlic, bay leaf, chicken broth, orange juice (if using), and lime juice. Stir to lift any browned bits from the bottom.
  4. Slow cook until tender. Stovetop/Dutch oven: Cover and simmer on low for 2.5–3 hours, until the pork shreds easily.
  5. Slow cooker: Cook on Low for 6–8 hours or High for 4–5 hours.
  6. Instant Pot: Cook on High Pressure for 45 minutes, natural release 15 minutes.
  7. Shred and reduce. Transfer pork to a large bowl and shred with two forks. Skim excess fat from the cooking liquid if needed, then simmer the liquid for 5–8 minutes to concentrate flavor. Pour 1/2 to 1 cup reduced liquid over the shredded pork to moisten.
  8. Crisp the edges. Heat a large skillet over medium-high. Add a thin layer of pork with a little of its juices. Press lightly and cook undisturbed 2–3 minutes until browned and crispy at the edges. Flip and crisp briefly. Work in batches for best texture.
  9. Warm the tortillas. Heat keto tortillas in a dry skillet for 15–20 seconds per side, or warm in a low oven wrapped in foil. Keep them soft and pliable.
  10. Assemble. Fill tortillas with carnitas. Top with onion, cilantro, a squeeze of lime, and any extras like radish or avocado. Finish with hot sauce or salsa to taste.