Crisp lettuce cups loaded with slow-cooked, spiced pulled pork, creamy avocado, crunchy red cabbage, and a cool yogurt drizzle. All the flavors of a classic taco — without the tortilla carbs.
In a small bowl, mix cumin, smoked paprika, garlic powder, onion powder, and chili powder. Rub the spice mixture all over the pork shoulder.
Oven method (3 hours): Preheat oven to 160°C (320°F). Place the pork in a Dutch oven or covered roasting dish with the sliced onion, minced garlic, tomato sauce, and lime juice. Cook covered for 3 hours until the meat pulls apart easily. Pressure cooker method (45 min): Add all the same ingredients to a pressure cooker and cook on high for 45 minutes, then natural-release for 15 minutes.
Remove the pork and shred it using two forks. Return the shredded meat to the cooking juices and stir to combine.
While the pork cooks, shred the red cabbage finely, slice the avocado, and pick the cilantro leaves. Keep chilled.
Separate the lettuce leaves and pat them dry — they will serve as your taco shells. Use 2 leaves per taco (double-layered for sturdiness), 4 tacos per person.
Assemble the tacos: fill each lettuce cup with a generous spoonful of pulled pork, a few avocado slices, a pinch of shredded red cabbage, and fresh cilantro.
Top each taco with a dollop of Greek yogurt or sour cream. Serve with lime wedges on the side.
Very low in net carbs, but the combination of pork fat and avocado can cause a delayed blood sugar rise 2–4 hours after eating — log your meal in the journal and monitor accordingly. Use your usual dosing method agreed with your care team to determine your bolus based on your personal carb ratio.
