With just a few simple low carb and paleo ingredients and a slow cooker, this shredded taco pork will be satisfying your palate in no time.
Shredded Taco Pork: the perfect keto slow cooker recipe
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.
How to serve this keto shredded pork
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, whoops! This shredded pork recipe would also be great for low carb nachos — you can use pork rinds as the base and top with all of your favorites, or check out my Low Carb Nachos recipe.
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
- Keto Chicken Fried Cauliflower Steaks
- Keto Pizza Chips
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STARTERS AND SNACKS
- Buffalo Chicken Dip
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- Pico De Gallo
- Cheddar Jalapeno Bacon Biscuits
SALADS
- Strawberry Spinach Salad
- Shaved Brussels Sprouts and Kale Salad
- Greek Salad
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- Barbecue Chicken Mockaroni Salad
BREAKFAST
- Fortune Cookie Waffles
- Ham and Spinach Eggs Benedict
- Cheesy Pico Eggs
- Sausage Balls
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- Pork Chops with Herbed Goat Cheese Butter
- Spicy Sausage and Cabbage Stir-Fry
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- Chicken Sausage and Vegetable Skillet
- Sloppy Joe Stuffed Peppers
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- Fish Taco Bowls
- Herbed Chicken and Mushrooms
- Skillet Chicken Parmesan
- Shrimp Piccata
- Salisbury Steak
- Buffalo Chicken Roasted Cabbage Steaks
- Zucchini Noodles with Pesto Cream Sauce
SIDES
- Pan-Fried Brussels Sprouts with Creamy Dijon Cider Dressing
- Green Onion and Lime Cauliflower Rice
- Cheesy Zucchini Gratin
- Sauteed Asparagus with Mushrooms and Bacon
- Cauliflower Steaks with Cheesy Bacon Sauce
- Sauteed Green Beans with Ham
- Herbed Goat Cheese Cauliflower Mash
SWEET TREATS
- Chocolate Chip Cookies for Two
- Mini Blueberry Cheesecakes
- Double Chocolate Flourless Brownies
- Lemon Mousse
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- Pumpkin Cheesecake Mousse
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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, ghee (get it here), or butter flavored coconut oil (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.
Nutrition
- Calories: 411.1
- Sodium: 111mg
- Fat: 29g
- Saturated Fat: 11.3g
- Carbohydrates: 1.6g
- Protein: 33g
Martina says
You can never go wrong with pulled pork! I’ll have to try your taco seasoning for a change 🙂
Peace Love and Low Carb says
Thanks Martina!!
TheMom51 says
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!
Peace Love and Low Carb says
It’s so good with sour cream! I ate leftovers of this for breakfast with egg, avocado, sour cream and salsa.
Krista says
Is there anyway to sub chicken for the pork?
Peace Love and Low Carb says
Yes, you could absolutely sub chicken
Sarah C says
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!
Michael says
What would be a good way to eat this since I am guessing taco shells are no good for this?
Karen says
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.
Dave says
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!
lora says
Looks wonderful, but to really amp the flavor up, sear the roast in a cast iron skillet before putting it in the slow cooker.