Keto Pulled Pork Tostadas
Taco nights are the best! This delicious coffee and chili-rubbed pulled pork basically cooks itself in the oven or on the stovetop while you go about your weekend. If you’d prefer to make the pork in a slow cooker, brown the meat if you can (not essential, but encouraged!) and then add the pork to the crockpot with a cup of water and set it on low for 6-8 hours. The pork is piled on delicious low-carb almond flax tortillas that can be eaten flat or rolled up. Top these tostadas with your favorite toppings like salsa, avocado, sour cream and cheese.
How to Make It
Step 1
Cut the pork butt into two inch cubes.
Step 2
Mix 1 Tbsp. chili powder, ground coffee, 1 tsp. garlic powder, 1 tsp. onion powder, paprika, cumin, cayenne, 1.5 tsp. salt and juice from half of a lime in a large bowl, and toss pork cubes in it.
Step 3
Heat a pot over medium heat with a tablespoon of olive oil. Once hot, add the pork in batches, allowing them to brown for about 1 minute on each side. Flip the cubes over and set aside once browned. Add the pork back to the pot and water so that the pork is almost covered.
Step 4
Allow the pot to come to a boil, then reduce the heat so the water is just simmering and cover the pot. You can allow the meat to cook on the stovetop over low heat, or place the pot with the cover on in a 300 degree oven. Allow the pork to cook for about 3.5 hours, then remove the lid and cook for another 30 minutes. Remove the pot from the heat and allow to cool, then shred the meat.
Step 5
While the meat is cooking, whisk together 2 tablespoons of olive oil, the flaxseed, coconut flour, almond flour, baking soda, eggs, ¼ tsp. garlic powder, ¼ tsp. onion powder, and ¼ tsp. salt. Line a baking sheet with parchment paper and brush a little olive oil over it. Carefully spoon the batter out and spread it out with a spoon. Repeat until the sheet pan is full. Bake the tortillas at 375 degrees for 10-15 minutes, or until they are just browned.
Step 6
Spoon the shredded pork in the center of the tortillas. Top with salsa, sliced avocado, cilantro and cheese if you’d like!
Ingredients
- Olive Oil
3 tablespoon
- Pork Shoulder
2 pound
- Chili Powder
1 tbsp
- Coffee Brewed From Grounds Prepared With Tap Water Decaffeinated
1 teaspoon
- Garlic Powder
1-¼ tsp
- Spices Onion Powder
1-¼ tsp
- Paprika
1 tsp
- Spices Cumin Seed
1 tsp
- Cayenne Pepper
¼ tsp
- Salt
1-¾ teaspoon
- Lime Juice Raw
1 tablespoon
- Egg
2 large
- Egg Whites
1 large egg white
- Coconut Flour by Nutiva
2 tbsp
- Almond Flour Finely Sifted by Blue Diamond
2 tablespoon
- Baking Soda
½ tsp
- Avocado
1 avocado, California
- Salsa
¼ cup
- Cilantro
2 tablespoon
- Seeds Flaxseed
12 tsp, ground