In a small bowl combine the garlic powder, cumin, oregano, sea salt, and chili powder. Rub the seasonings on both sides of the pork butt.
Sear the pork butt over medium heat in a dutch oven on both sides until browned on the outside. Approximately 10 minutes.
In a small bowl mix the chopped chipotle pepper, adobo sauce, orange juice, and lime juice. Place the seared pork butt in a slow cooker and drizzle the top with the mixture. Cook over slow heat for 6-8 hours (4 hours on high).
Once the pork is done, use two forks to shred the meat. Place the meat on a foil lined baking sheet and drizzle with liquid from slow cooker. Broil in the oven for 2-3 minutes to crisp up the meat.
Use Tasty Low Carb Almond Flour Tortillas to make chips. Simply quarter the tortillas and fry for 10 seconds in olive oil (turning once) - cool on a cooling rack.
Assemble on an oven safe plate by layering the chips, pork carnitas, chopped onions, tomatoes, jalapeños, black olives and cheese. Broil in the oven for 2-3 minutes until cheese melts. Top with avocado and chopped cilantro and serve hot.
See our Keto Almond Flour Tortilla recipe to prepare the Keto tortilla chips. Choose the toppings you prefer. Some folks will like guacamole instead of the chopped avocado and others may like a dollop of sour cream or drizzled Mexican cream. It is difficult to calculate the exact carbs in the recipe since you will not use all of the meat and it is hard to stop at one. Enjoy!