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Keto Carnitas Lettuce Tacos

There’s something magical about carnitas. The slow-cooked pork, the crispy edges, the rich spices—it’s the kind of meal that makes you feel like you’re sitting at a tiny taco stand on a warm afternoon, lime in one hand, taco in the other. And the best part? Carnitas are naturally keto-friendly with just a couple simple tweaks.

We started making these lettuce-wrapped carnitas tacos when we were craving street tacos but didn’t want to deal with tortillas—low-carb or otherwise. Turns out, wrapping that juicy, crispy pork in cold, crisp romaine or butter lettuce hits every note: texture, flavor, freshness, and ease. The lettuce brings crunch, the pork brings comfort, and together they become something pretty addictive.

This is one of those recipes that’s perfect for meal prep, laid-back dinners, or impressing friends with “how-is-this-keto?” flavor. Make a big batch of carnitas, throw out a taco bar of toppings, and you’ve got a full-on fiesta—without the carbs.

Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 6 hrs Rest Time: 10 mins Total Time: 6 hrs 25 mins
Servings 6
Calories 410
Description

These keto carnitas lettuce tacos are everything you love about street tacos—crispy, juicy pork, bold spices, and zesty toppings—served in a fresh, low-carb lettuce wrap.

Ingredients
    For the Carnitas:
  • 3 lb pork shoulder (boneless or bone-in)
  • 1 tbsp olive oil
  • 1 tbsp oregano
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 cup orange juice (freshly squeezed or bottled)
  • 1/4 cup lime juice
  • 1/2 cup chicken broth
  • 1 bay leaf
    • For Serving:
  • 1 head romaine or butter lettuce, leaves separated
  • 1/4 cup finely diced white onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges
  • Optional: avocado slices, salsa, hot sauce
Instructions
    Cook the Carnitas:
  1. Prep the pork: Cut pork into large chunks and pat dry. Rub with olive oil and season evenly with oregano, cumin, garlic powder, onion powder, salt, pepper, and paprika.
  2. Slow cook: Place pork in a slow cooker with orange juice, lime juice, chicken broth, and bay leaf. Cover and cook on low for 8 hours or high for 4–5 hours.
  3. Instant Pot: Use sauté mode to brown pork, then add liquids and bay leaf. Pressure cook on high for 60 minutes and let naturally release for 10 minutes.
  4. Shred: Remove pork from the liquid and shred with forks. Discard excess fat.
  5. Crisp it up: Optional but delicious—spread pork on a baking sheet and broil for 5–7 minutes until crispy on the edges.
    6. Assemble the Tacos:
  6. Wrap & top: Spoon carnitas into lettuce leaves. Top with onion, cilantro, and a squeeze of lime. Add avocado, salsa, or hot sauce if you like.

Nutrition Facts

Servings: 6 ServingCalories:410kcalTotal Fat:28gSaturated Fat: 9gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:34g

Note

Substitutions & Variations

  • No pork? Use boneless chicken thighs or beef chuck roast instead.
  • Citrus-free? Use a splash of apple cider vinegar instead of orange juice.
  • Spicy twist: Add chipotle powder or serve with jalapeños.
  • Not into lettuce? Serve as a bowl over cauliflower rice or in a keto tortilla.
Read it online: https://ketoeatsrecipes.com/recipe/keto-carnitas-lettuce-tacos/