These shredded pork tacos make the ultimate low-carb fiesta.
Simmered slowly for maximum flavor and tucked into low-carb tortillas with your favorite toppings, this shredded pork tacos recipe puts a new twist on a favorite.
Holly’s Savory Shredded Tacos
- Flavor: Shredded pork tacos are packed with zesty southwestern inspired flavors.
- Difficulty: This recipe is crazy easy! Cook the pork in one pot, shred, and serve.
- Swaps: Switch the pork for shredded chicken or any leftover beef, turkey, or pork.
- Freezing: Seasoned shredded pork freezes beautifully in zippered bags for quick meals any time.
Pantry Shredded Pork Picks
Pork: Look for pork shoulder, blade roast, pork butt, or Boston butt with lots of marbling for extra flavor.
Sauce: A keto-friendly, low-sugar tomato or marinara sauce is perfect. Add chipotle peppers to meet your spice preference. A can of chopped green chilis is also a great switch if chipotle peppers are too hot.
Variations: Spice up the sauce with a DIY southwestern blend or a zesty fajita flavor.
Taco Toppings: Shredded lettuce, sliced black olives, chopped onions, diced avocados, crumbled cotija cheese, and a scoop of sour cream add authentic flavor to shredded pork tacos.
How To Make Shredded Pork Tacos
- Cook pork with onions and seasonings in water. Reserve one cup of water.
- Discard onion pieces and shred pork (full recipe below).
- Cook remaining onion with oregano and shredded pork.
- Stir in remaining ingredients and reserved cooking water.
- Simmer until thickened. Remove bay leaf.
Serving Suggestions Simplified
Shredded pork is so versatile. Serve it street-style in low-carb tortillas, or taco shells, in a zesty omelet, or make a taco bowl with zucchini noodles and all the fixin’s. Keep it low carb and serve over cauliflower rice.
Top Tips for Tasty Tacos
To Make Tostadas: Brush tortillas with oil, sprinkle with salt, and bake at 450°F until browned. Add pork and toppings.
To Fry Tostadas: Cook tortillas in oil over medium heat until crispy. Drain on a paper towel and season with salt before topping.
Leftovers
Keep leftover shredded pork in a covered container in the refrigerator for up to two days or in the freezer for up to one month in zip bags. Reheat in the microwave or on the stovetop.
Double up on the pork and use it to top salads, or add to wraps all week long.
More Mexican Inspired Dishes
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Shredded Pork Tacos
Equipment
Ingredients
- 2 pounds boneless pork shoulder or butt roast
- 2 onions divided
- 4 garlic cloves chopped
- 1 teaspoon dried oregano divided
- 1 teaspoon salt
- 6 cups water
- 2 tablespoons vegetable oil
- 14 ounces tomato sauce
- 2 minced chipotle peppers or 2 teaspoons dried chipotle chile powder
- 2 bay leaves
Tostados
- ¾ cup vegetable oil or less
- 12 low carb tortillas
- salt
Instructions
- Trim fat from pork shoulder and cut into 1 inch pieces. Cut one onion into large chunks.
- Place pork, onion chunks, garlic, ½ teaspoon oregano, and 1 teaspoon salt in a large sauce pan, and add 6 cups water.
- Bring to a boil, covered over medium-high heat. Reduce to medium heat, move the lid to the side so that the saucepan is partially covered, and cook about 1 ½ hours. Occasionally, skim off any foam that accumulates.
- Once pork is fork tender, reserve 1 cup liquid, and drain remaining liquid.
- Discard onion pieces and shred pork.
- Heat oil in a large skillet over medium heat. Chop remaining onion and add to the skillet with the pork and oregano. Cook over medium-high heat until the pork is browned.
- Stir in tomato sauce, minced chipotle peppers, bay leaves and reserved cooking water. Simmer until the sauce is thickened. Discard bay leaves.
Baked Tostados
- Preheat oven to 450°F and brush tortillas with a bit of oil and season with salt.
- Place in a single layer on a baking sheet and cook about 8-10 or until browned.
- Add a generous portion of pork on each tostada and add toppings of your choice.
Notes
- Pork can be served in low carb taco shells or tortillas, or over cauliflower rice.
- Another serving option is fried tostadas:
- Heat vegetable oil in 8-inch skillet over medium heat.
- Poke tortillas with a fork and fry until golden and crisp.
- Remove from the oil and sprinkle with salt.
- Prep meat and sauce ahead of time, and reheat when ready to serve.
- Refrigerate pork tacos, covered, for up to 2 days. Freeze leftovers, thaw and reheat in a pan, or the microwave, for a quick lunch or dinner.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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adapted from Americas Test Kitchen
Can I use pork chops for this recipe as an alternative?
I haven’t tried it so I can’t say for sure KC. If you try it I would love to hear how it turns out!