Shredded Taco Pork – Quick and easy dinner! 
Low Carb shredded taco pork! It’s what’s for dinner… and lunch… and probably breakfast. I just love low carb slow cooker recipes. They make easy recipes even easier. In fact, this might possibly be one of the easiest keto recipes you will ever make. But don’t let the simplicity fool you, this baby packs some major flavor. I made this dish to take to a football party (GO HAWKS!), as we were all bringing components for a taco bar. It was a big hit! Although, I think Jon and I may have eaten most of it. For this recipe, I used 2 x 2lb pork roasts, as opposed to one large one. I think it really added to how flavorful and juicy the meat turned out. The homemade low carb taco seasoning in this recipe is what really makes it. This is a great recipe for low carb meal prep. It makes a large batch and it freezes and reheats really well.
In addition to this low carb shredded taco pork, Check out some of my other favorite 5 ingredient keto recipes:
- Keto Soft Pretzels
- Low Carb Everything Bagels
- Keto Sausage and Egg Breakfast Sandwich
- Low Carb Hasselback Zucchini Pepperoni Pizza
- Low Carb Keto Pizza Eggs
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Shredded Taco Pork
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 10 minutes
- Yield: 10 Servings 1x
Print Recipe
Pin RecipeIngredients
- 2 cups chicken stock
- 4 pounds pork roast (also called pork butt, pork shoulder, or pork shoulder roast)
- 1/4 cup grass-fed butter or ghee (get it here)
- 1 batch homemade taco seasoning
Instructions
- Heat slow cooker on low setting.
- To the slow cooker, add chicken stock, pork roast, butter and taco seasoning.
- Cover and cook on low for 8-10 hours.
- Use two forks to shred the meat.
Martina says
September 16, 2014 at 3:11 amYou can never go wrong with pulled pork! I’ll have to try your taco seasoning for a change 🙂
Peace Love and Low Carb says
September 16, 2014 at 11:02 amThanks Martina!!
TheMom51 says
September 16, 2014 at 12:41 pmYUM!! I think I’ll make a batch and serve it on avocado halves, topped with salsa and sour cream…OMG, I can’t wait for dinner tomorrow!
Peace Love and Low Carb says
September 16, 2014 at 6:20 pmIt’s so good with sour cream! I ate leftovers of this for breakfast with egg, avocado, sour cream and salsa.
Krista says
September 26, 2014 at 7:23 amIs there anyway to sub chicken for the pork?
Peace Love and Low Carb says
September 26, 2014 at 7:24 amYes, you could absolutely sub chicken
Sarah C says
October 5, 2015 at 4:22 amI cook with my slow cooker a LOT – If you sub chicken I humbly suggest that you cook it less time – 6-8 hours instead of the 8-10 that is recommended for the pork… chicken tends to dry out and get mealy when cooked too long in a crockpot and that would be sad!
Michael says
February 22, 2016 at 8:41 amWhat would be a good way to eat this since I am guessing taco shells are no good for this?
Karen says
July 18, 2016 at 12:29 pmI made taco shells by melting approx 1/3 C. Shredded Chedder Cheese per “shell” in a dry skillet over med-low heat, spreading the cheese into a circle with as few “holes” as possible. I cooked, uncovered, until edges of each began to brown. I had prepared a large soup pot with both ends of a wooden spoon suspended over the pot that was “ready to receive” the melted/browned cheese that I then folded in half over the spoon to cool a few minutes. Only carbs were those present (if any) in the cheese. Shells were then ready for stuffing! Prefer these over regular taco shells now!! Wouldn’t want to make them for a large family but it was easy for two folks! Found the recipe on line, don’t recall who to give credit to for the recipe.
Dave says
April 18, 2017 at 2:39 pmI use Romaine Lettuce leaves in place of taco shells. They have that satisfying crunch and yet still hold all the contents of the taco without the carbs!
lora says
December 11, 2016 at 12:02 pmLooks wonderful, but to really amp the flavor up, sear the roast in a cast iron skillet before putting it in the slow cooker.