¼ cup lime juice
½ cup orange juice
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon salt
2 pounds boneless pork butt cut into chunks. I usually cut mine into about 3” x 3” pieces.
In a mixing bowl, whisk together the lime juice, orange juice, minced garlic, cumin and salt.
Add your pork to a heavy pot or dutch oven.
Pour the combined juice/seasoning mixture from above over the pork and add just enough water to cover the top of the pork.
Bring the pot to a boil then reduce the heat to a simmer.
Simmer uncovered for two hours. Do NOT touch the meat during this time.
After simmering the meat for two hours, increase the heat to medium high and continue cooking for about 45 minutes, while occasionally flipping the pieces of pork. You may need to adjust this time frame a bit. You want all the liquid to be evaporated leaving just the rendered pork fat.
Once the liquid is all absorbed and you are left with just the rendered pork fat, let the meat brown in the pork fat for a few minutes, flipping as needed. The pork should fall apart easily.
Serve on your warm, low-carb tortillas with your desired low-carb toppings.
Topping your street tacos with a few diced onions and cilantro does not contain enough carbs to change the carb count.
Adding avocado to your taco is a great way to get some healthy fat into your diet. A ½ cup of sliced avocados only adds 1 net carb but contains 11 grams of fat.
I typically double this recipe. It still comes out great and I use it with many other recipes or freeze it using my food saver for an easy meal later.
If you have a Winco near you, they usually sell packages of pork already cut into chunks for Carnitas. Most of these packages are usually around 2lb packages which works perfectly.
Keywords: Keto, Low-Carb