Keto Pork Carnitas with Avocado Crema

Name: Keto Pork Carnitas with Avocado Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 pound pork carnitas (pre-cooked, shredded (or cut into 1-inch cubes)); 1 tablespoon olive oil; 0.5 teaspoon cumin (ground); 0.25 teaspoon smoked paprika; 0.25 teaspoon chili powder; 0.25 teaspoon garlic powder; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper (freshly ground); 8 lettuce leaves (large (butter or romaine)); 1 avocado (medium); 2 tablespoon sour cream (full-fat); 1 tablespoon lime juice (fresh); 1 tablespoon fresh cilantro (chopped); 0.25 red onion (small, finely diced (for garnish))

Flavorful, tender pork carnitas seasoned with Mexican spices, served in crisp lettuce cups and topped with a creamy, zesty avocado crema and fresh toppings.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $18.58/serving

Dietary

Low-Carb
Keto
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 pound pork carnitas (pre-cooked, shredded (or cut into 1-inch cubes))
1 tablespoon olive oil
0.5 teaspoon cumin (ground)
0.25 teaspoon smoked paprika
0.25 teaspoon chili powder
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
0.25 teaspoon black pepper (freshly ground)
8 lettuce leaves (large (butter or romaine))
1 avocado (medium)
2 tablespoon sour cream (full-fat)
1 tablespoon lime juice (fresh)
1 tablespoon fresh cilantro (chopped)
0.25 red onion (small, finely diced (for garnish))

Instructions

If using uncooked pork shoulder: Cut pork into 1-inch cubes. Season with 1/4 teaspoon each of cumin, smoked paprika, chili powder, garlic powder, sea salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear pork cubes until browned on all sides. Reduce heat to low, add 1/4 cup water or broth, cover, and simmer for 45-60 minutes or until very tender, shredding with two forks once cooked. If using pre-cooked carnitas: Skip this step and proceed.
For the avocado crema: In a small bowl, mash the avocado with the sour cream and lime juice until smooth. Season with a pinch of sea salt and black pepper to taste.
If using pre-cooked carnitas, you can quickly reheat them in the skillet with a splash of water or broth to loosen, then briefly crisp them up under a broiler if desired for extra texture.
Warm the pork carnitas in a skillet over medium heat for 5-7 minutes, breaking up any large pieces, until heated through and slightly crispy at the edges.
Assemble the lettuce wraps: Fill each lettuce leaf with the warm pork carnitas. Top generously with avocado crema, chopped fresh cilantro, and finely diced red onion.
Serve immediately with extra lime wedges for squeezing.

Notes

If short on time, many grocery stores offer pre-cooked carnitas, which makes this meal even quicker. Adjust chili powder for desired spice level.

Nutrition (per serving)

Calories: 620
Protein: 53 g
Carbohydrates: 15 g
Fat: 39.5 g
Fiber: 7 g
Sodium: 780 mg
Saturated Fat: 14.5 g
Sugar: 3 g
Cholesterol: 185 mg