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.
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, Low Carb, Paleo, Gluten Free
Ingredients
- 2 cups chicken stock
- 4 lb 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.
You can never go wrong with pulled pork! I’ll have to try your taco seasoning for a change 🙂
Thanks Martina!!
YUM!! 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!
It’s so good with sour cream! I ate leftovers of this for breakfast with egg, avocado, sour cream and salsa.
Is there anyway to sub chicken for the pork?
Yes, you could absolutely sub chicken
I 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!
What would be a good way to eat this since I am guessing taco shells are no good for this?
I 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.
I 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!
Looks wonderful, but to really amp the flavor up, sear the roast in a cast iron skillet before putting it in the slow cooker.