Pork Carne Asada Tacos

It’s not often that I say that I’m having pork tacos on a ketogenic diet, but you can have your tacos and eat them too! The cilantro, lettuce, and sour cream really give the tacos a fresh bite, every bite. A slightly different flavor in each mouthful as you rip out peppers in some bites, jalapenos in others, and more sour cream for a refreshing cool-down.

Feel free to use any toppings you’d like! If you’re fasting and need the extra calories – go for some avocado. The creaminess of the avocado and sour cream would be a great offset to the crisp and crunchy textures of the pork and lettuce.

This is more of a combination of two recipes that I’ve done in the past. The first thing you’ll need to do is make a Crispy Skin Roasted Pork Shoulder. This will most likely take all day, however I like to do it overnight. This will be a meal in itself – and a fantastic one at that. The second thing that you’ll have to make is some Flax Tortillas. Although in that recipe, I only had 5 tortillas when I was finished, I made 7 this time.

I slightly modified the method for making flax tortillas while making this. I used a tortilla press to flatten the tortillas, then left them out on the counter-top. When they’re first pressed, they’re slightly damp to the touch. I like to leave them out to allow for some of that moisture to evaporate, then roll them even thinner with a rolling pin. This helps with the formation process and will allow for a bigger tortilla that can hold all of the fillings.

Instead of following the flax tortilla recipe exactly, feel free to spice up your tortillas with whatever you’d like. I used some red pepper flakes, oregano, garlic, and onion powder. A nice little mixture to help the flavors of the pork come through.

Make sure that prior to wanting to use the tortillas, you give them a quick toast in a hot pan with no oil. This will give some texture and bite to the tortillas so they actually taste authentic! You can also make and save the tortillas in advance. They do get a little moist as they’re sitting in the fridge, so it’s best that you make them and store them, then give a quick toast as needed.

Yields 3 Servings of 2 Pork Carne Asada Tacos

The Preparation

• 1 pound cooked pork shoulder (Recipe for Pork Here)
• 1 tablespoon olive oil
• ½ teaspoon chipotle powder
• ½ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• ¼ teaspoon oregano
• ¾ medium yellow pepper
• 1 medium jalapeno pepper
• 1 tablespoon olive oil
• 6 thin flax tortillas (Recipe for Flax Tortillas Here)
• 1 cup romaine lettuce, shredded

The Execution

1. Make your flax tortillas by following the recipe on the website. I like to do this recipe, but make a few extra. First, I flatten them with a tortilla press, leave them out to get rid of some moisture, and then roll them by hand with a rolling pin.

2. Chop or pull apart 16 oz. pork shoulder that you want to use. I generally try to use the tougher meat in this – sometimes the fat hasn’t rendered completely so it will in the pan – giving a delicious crisp.

3. Mix together your spices and 1 tbsp. olive oil.

4. In a plastic bag, add pork and spice mixture, and mix together well. Roll the bag tight and leave in room temperature for 30-45 minutes.

5. Prep your vegetables by chopping them into bite size chunks.

6. In a pan, heat 1 tbsp. olive oil to medium-high heat and once hot, add vegetables. Saute until soft but still some bite. Set aside on another plate when done.

7. Turn pan to high heat and saute pork and spice mixture until well browned and crispy on the outside. This should only take a few minutes.

8. Get ready to serve! Assemble the tacos with lettuce, pork, and vegetables. Feel free to top with a little sour cream. Enjoy!

This makes a total of 3 servings of Pork Carne Asada Tacos. Per 2 tacos with fillings, this comes out to be 718 Calories, 67.6g Fats, 3.2g Net Carbs, and 35.7g Protein.

Pork Carne Asada Tacos

This makes a total of 3 servings of Pork Carne Asada Tacos. Per 2 tacos with fillings, this comes out to be 718 Calories, 67.6g Fats, 3.2g Net Carbs, and 35.7g Protein.

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Ingredients

  

• 1 lb. Cooked Pork Shoulder
• 1 tbsp. Olive Oil
• ½ tsp. Chipotle Powder
• ½ tsp. Salt
• ¼ tsp. Onion Powder
• ¼ tsp. Garlic Powder
• ¼ tsp. Pepper
• ¼ tsp. Oregano
• ¾ medium Yellow Pepper
• 1 medium Jalapeno Pepper
• 1 tbsp. Olive Oil
• 6 thin Flax Tortillas
• 1 cup Romaine Lettuce shredded

Instructions

 

• Make flax tortillas, but thin them out further by following instructions in the post.
• Chop 1 lb. of pork up into cubes - or shred with your fingers depending on which part you are using.
• Marinade pork in spices and oil in a tightly rolled plastic bag for 30-45 minutes.
• Chop vegetables and saute on high heat in 1 tbsp. olive oil until cooked. Set aside.
• Cook pork on high heat until well crisped and browned.
• Assemble tacos with lettuce, pork, and vegetables. Top with sour cream and enjoy!