Nutrition Facts
Servings: 6 ServingCalories:390kcalTotal Fat:28gSaturated Fat: 9gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:27g
Keto Carnitas Lettuce Wraps with Avocado Crema & Pickled Onions
When we started our keto journey, one of the first meals we missed was taco night. There’s something undeniably fun and satisfying about piling up bold, savory fillings into a warm shell, topping it with something creamy and something crunchy, and taking that perfect bite. But tortillas—soft or crunchy—just didn’t make the cut for our new way of eating.
That’s when lettuce wraps became our saving grace. Crisp romaine or butter lettuce leaves are the perfect low-carb alternative to taco shells. And when they’re filled with juicy, fall-apart carnitas, the kind that’s been slow-cooked with garlic, cumin, and citrus, it’s like we’re not missing out on anything at all. We get all the richness and flavor, without the carbs.
What takes this dish to the next level, though, are the toppings. A cool, creamy avocado crema made with lime juice and a pinch of garlic salt gives each bite a lush finish. Add a pop of tangy crunch from homemade pickled red onions, and now we’ve got a build-your-own taco situation that’s both elevated and incredibly easy to throw together.
This is one of those meals that’s perfect for a casual weeknight but good enough to serve when friends are over. Everyone can grab their lettuce cups, load them up, and enjoy the delicious balance of flavors and textures. No one misses the tortillas—we promise.
Description
These keto carnitas lettuce wraps are loaded with flavor thanks to tender slow-cooked pork, creamy avocado crema, and vibrant pickled onions. Wrapped in crunchy lettuce leaves, they deliver serious taco satisfaction without the tortillas.
Ingredients
- 2 lbs 2.5 pork shoulder, cut into large chunks
- 1 tbsp avocado oil
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 4 garlic cloves, minced
- 1 of Juice orange
- 1 of Juice lime
- 1/2 cup chicken broth
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp monk fruit sweetener
- 1 ripe avocado
- 1/4 cup sour cream
- 1 of Juice lime
- 1/4 tsp garlic salt
- Water, to thin if needed
- 12 large butter lettuce or romaine leaves
- Fresh cilantro, for garnish
- Extra lime wedges
For the Carnitas:
For the Pickled Onions:
For the Avocado Crema:
To Serve:
Instructions
- Preheat oven to 300°F.
- In a large Dutch oven, heat avocado oil over medium-high heat.
- Sear pork chunks until browned on all sides, about 5-7 minutes.
- Add salt, cumin, paprika, pepper, oregano, garlic, orange juice, lime juice, and chicken broth. Stir to combine.
- Cover and transfer to the oven. Cook for 2.5 hours until pork is tender and easily shredded.
- Remove lid, shred pork with two forks, and let it sit uncovered for 10 minutes to crisp slightly.
- In a small saucepan, bring vinegar, water, salt, and monk fruit sweetener to a simmer.
- Pour over sliced red onions in a jar or bowl. Let sit at room temp for 30 minutes or refrigerate for later use.
- In a small blender or food processor, blend avocado, sour cream, lime juice, and garlic salt until smooth.
- Add water as needed to thin into a drizzle-able consistency.
- Lay out lettuce leaves on a serving tray.
- Fill each with a scoop of carnitas, a drizzle of avocado crema, and a few pickled onions.
- Garnish with fresh cilantro and lime wedges. Serve immediately.
Make the Carnitas:
Pickle the Onions:
Make the Avocado Crema:
Assemble the Wraps:
Note
Substitutions & Variations
- Dairy-Free: Use coconut yogurt or mashed avocado in place of sour cream in the crema.
- Vegetarian Version: Replace carnitas with sautéed mushrooms and walnuts seasoned similarly.
- Extra Heat: Add sliced jalapeños or a few dashes of hot sauce on top.
- No Pork? Use shredded chicken thighs or beef chuck roast instead.
- Crunch Boost: Add a sprinkle of toasted pepitas or crushed pork rinds.