with garlic-broth glaze, lime crema & melted cheddar
PREP3 min
COOK10 min
SERVES2
CATEGORYDinner
Adjust Servings2(recipe scales linearly)
💡 Recipe Note This recipe is built around already-cooked pulled pork — the goal is fast, low-effort, and satisfying. A splash of homemade bone broth rehydrates and re-flavors the pork so it tastes freshly made. Total time from fridge to plate is about 10 minutes. Carb Balance shells keep it on the lighter side.
Ingredients
The Pork
1½ cups cooked pulled pork
1 tbsp beef tallow (or butter)
3 cloves garlic, minced
¼ cup bone broth (homemade)
½ lime juiced (or 2 key limes)
1 tsp honey
The Seasoning
¾ tsp Kinder's Garlic & Herb
½ tsp chili powder
¼ tsp paprika
¼ tsp Dan-O's Original
salt & pepper to taste
The Crema
3 tbsp Greek yogurt
squeeze of lime
⅛ tsp garlic powder
pinch of salt
splash of milk to thin
To Assemble
4 Carb Balance flour fajita shells
½ cup shredded cheddar (or mozzarella)
Method
1
Bloom the Garlic Heat a skillet over medium-high heat and melt the tallow. Add the minced garlic and toast for about 30 seconds until fragrant — pull it off the heat the moment it starts to color. Burnt garlic at midnight is a sad way to live.
💡 Cold pan + cold tallow + low-medium ramp gives you more forgiveness if you're sleepy.
2
Reawaken the Pork Add the pulled pork and break it up with a wooden spoon. Sprinkle in Kinder's Garlic & Herb, chili powder, paprika, and Dan-O's. Pour in the bone broth — it'll bubble and steam aggressively. That's the rehydration doing its job.
3
Glaze & Crisp Drizzle in the honey and squeeze the lime over the pan. Let everything reduce 2–3 minutes until the liquid mostly cooks off and the edges of the pork start crisping in the rendered fat. Taste and adjust salt.
💡 Stop cooking the moment it looks glossy, not dry. The bone broth gelatin will keep it juicy.
4
Whisk the Crema While the pork reduces, stir together Greek yogurt, lime juice, garlic powder, and salt in a small bowl. Thin with milk one teaspoon at a time until it drizzles off a spoon in a slow ribbon.
5
Warm the Shells Two ways: dry skillet 20–30 seconds per side until pliable and lightly toasted, OR stack them, wrap in a damp paper towel, and microwave 30 seconds. The skillet method is better. The microwave is faster.
6
Build & Devour Shell down. Pile in the hot pork. Shower with shredded cheddar — let the heat do the melting. Drizzle with lime crema and finish with a fresh squeeze of lime. Eat standing up, in the kitchen, lights low.
Built on leftovers · Made with homemade bone broth · Best eaten in pajamas