The tanginess of pickled cabbage cuts and compliments the rich, spicy pork flavors to a tee. All wrapped up in a warm low carb flour tortilla, you won’t even know you’re dieting.

Prep Time: 15 minutes Cook Time: 1 hour 15 minutes (including 1 hour marinade time)



1 package La Tortilla Factory High Fiber, Low Carb Tortillas, Flour

2 pounds of boneless pork shoulder

2 cups of orange juice

3 tablespoons olive oil

Garnish ideas: chopped cilantro, diced onion

Marinade Spice Blend

2 tablespoons salt

2 whole bay leaves

4 whole cloves

1 teaspoon paprika

2 teaspoons black pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 chile, plus 1 tablespoon of sauce from 1 can of chipotles en adobo

 Quick Pickled Cabbage

1/2 head purple cabbage – thinly shredded

1/2 cup apple cider vinegar

1/4 cup water

2 teaspoons salt

2 cloves fresh garlic – smashed



Combine the marinade spices, juice and pork into a large bowl. Make sure the pork is completely coated. Cover and place in the fridge for at least one hour, but up to 24 hours.

Combine all the ingredients for the pickled cabbage into a bowl and place in the fridge for an hour.

After meat is marinated, heat 3 tablespoons of oil a large sauté pan. Brown meat evenly on both sides until done.  Remove meat to a cutting board and cut into half 1/2” cubes.  Place in a bowl for serving.  In a skillet, heat the tortillas on medium high heat. Lay the tortillas on a flat work surface and top with meat, pickled cabbage, cilantro and onions. Buen Provecho!

Number of Servings: 4

Per Taco: Calories: 280 | Total fat: 15 grams | Total carbohydrates: 24 grams | Net Carbs: 12 grams | Dietary  fiber: 10 grams | Protein: 19 grams