RECIPE: Pulled Pork Tacos with Low Carb Tortillas and Slaw

Ya'll know I LOVE tacos. LOOOOOVE them. 

They are just so versatile! There are breakfast tacos, lunch tacos, dinner tacos, even dessert tacos! You can get them with just about any protein or veggie. They can be made vegetarian or vegan. You can make them gluten free or dairy free. I mean seriously.... they are the best food EVER. 

So of course I needed to find a way that I can fully enjoy some amazing tacos while being able to stay on pretty much any plan I am doing, and will work for my clients too. Not to mention, one that my family will love because I do not make multiple meals!

So I put together this recipe! 

If you don't need to stay as low carb, you can use other tortillas. If you need to adjust these in any way, you totally can. That's what I love about them!

This is a pork recipe I have been using for YEARS. We LOVE it. And it's fantastic for meal prep day. Make this pork and then you can eat on it all week by having tacos one time, putting it on salad another time, rice bowls another time, BBQ pork nachos for a meal... so many things. I know you'll love it as much as we do!


Here's what ya need:


2 ish pounds pork roast
1 teaspoon oregano
1/2 teaspoons pepper
1 teaspoon salt
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup beef or chicken broth


Pour broth into Instant Pot. Cut roast into 4 chunks and place in Instant Pot. Sprinkle all seasonings on roast. Close lid and place on high pressure, manual setting for 60 minutes. Let natural release for about 10 minutes then manually release and open. Pork should shred VERY easily with a fork! Mix in some of the juice to keep it even more moist and yummy!!

To make in a crockpot instead, follow same instructions except cook on low for 6-8 hours


1 cup liquid egg whites
1 whole egg
1/2 cup coconut flour
2 tablespoons almond flour
1/2 cup water
1/4 tsp garlic powder
1/4 tsp baking powder
1 pinch sea salt
Coconut oil cooking spray (or your fave)


Add egg whites thru salt in a blender and process for about 10 seconds, then let sit for 5 minutes. Consistency should be like pancake batter - add more water if needed. Heat non stick skillet or cast iron pan over medium-low heat. Coat with cooking spray.

Scoop 1/3 cup of batter onto skillet and spread into a thin circle. Cook for about 1 minute on each side or until slightly firm and lightly golden. Repeat until you’ve made 6 tortillas


bagged slaw (cabbage, carrots, etc)
Fresh chopped cilantro
Lime juice
Avocado oil based mayo
Garlic powder
Onion powder
Chili powder
Salt and pepper


Everything gets mixed in a bowl, to taste. Let sit for 5-10 minutes before eating!

If you try any of these recipes, be sure to drop me a comment below and tell me what you think!

And remember, Live Life Fueled by Faith!

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