Carnitas With Cheese Crisp Taco Shells

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500 MIN


274 g


43 g


3822 kcal


7 g


748 mg


98 g



pork roast ( boneless )

900 g

garlic powder

1 tbsp

pink Himalayan salt

2 tsp

onion powder

2 tsp

chili powder

2 tsp

juniper berries

2 tsp, ground

bay leaves

2 leaf

oregano ( Mexican preferred )

1 tsp, ground

black pepper

1 tsp, ground

shredded cheese ( more info in step 8 )

1/3 cup

guacamole ( 1 tablespoon per taco )

8 tbsp

romaine lettuce

1/2 cup shredded

carnitas ( about 1/4 cup per taco )

2 cup

sour cream ( small dollop per taco )

8 tsp

tomatoe ( Chopped, use as a garnish )

50 g

cilantro leaves ( Chopped, as garnish )

3 sprigs

Carnitas With Cheese Crisp Taco Shells

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Step 1

Mix all carnitas seasonings together and rub onto the pork roast. You will most likely have some extra rub, keep it for seasoning as needed after cooking.

Step 2

Place roast in the slow cooker and let cook about 8 hours on low until it is fork-tender and shreddable.

Step 3

Remove roast from slow cooker and shred with a fork or loosely chop. If roast needs more moisture after shredding, add a little bit of the liquid left in the slow cooker. Season with leftover spice rub to taste.

Step 4

Prepare the taco shells by preheating the oven to 350 degrees.

Step 5

On a parchment-lined baking sheet, arrange shredded cheese in a circle with even thickness (not mounded in the middle) and place additional cheese circles 2 inches apart.

Step 6

Bake about 7-8 minutes (check at 5 minutes) until edges are browned and the middle is also looking crispy.

Step 7

Remove from oven and let cool 3 minutes.

Step 8

Scrape each cheese crisp off the pan and drape over a wooden dowel or wooden spoon handle suspended over a bowl or other pan. Let finish cooling and then fill with the prepared carnitas and taco toppings.
(1/3 cup shredded cheese for each shell (Monterey jack, mild cheddar, pepper jack, queso quesadilla))
Note: You will have extra carnitas meat leftover. This can be frozen or refrigerated for future meals.

The ketogenic diet is on a roll and there’s really no question why it’s gained so much momentum. Dubbed the keto diet for short, this low carb, high-fat diet supplies the body with a plethora of healthy fats which are used as energy for our body instead of carbohydrates. This way of eating provides a nutritionally dense vegetable and protein base with high-fat energy for us to perform our best while maintaining a slim physique. A keto meal in its most simple form combines a protein, paired with a green vegetable (or other low carb veg) and fats. This series of ketonic diet will provide a more inspired approach to these combinations that you can mix and match for a unique ketogenic eating experience.

Most Mexican tapas, tacos, and fajitas are all served with tortillas. I had originally planned to create a keto-friendly tortilla but that seemed messy and more complicated than it needed to be. In this case, simple is better. Inspired by cheese crisps which are keto appropriate “crackers” made from baked cheese, the same method can be used to bake and form the cheese into a taco shell as well. This results in a hand-holdable tasty tortilla of cheese that can easily stand up to sturdy fillings.

Cheese crisp taco shells are the perfect vehicle to hold all the delicious Mexican flavors of carnitas, tacos, or fajitas without any fuss. Cheese crisps typically use a sharp cheese like cheddar or parmesan for a strong savory taste but in this case, using a mildly flavored cheese as Monterey jack, cojack, pepper jack, or queso quesadilla is important so the shell flavor does not overpower your filling.

Filling these cheese crisp taco shells with traditionally spiced carnitas is made easier by using a slow cooker. Carnitas made this way is a simple set-and-forget preparation allowing you to cook while you go about your workday and return home to the aromas that will transport you to a village on the Mexican Riviera. Serve this carnitas in cheese crisp taco shells for a supremely easy Cinco de Mayo celebration.

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