Preheat the oven to 350F.

Cut the pork into smaller pieces and place it onto a baking tray covered with foil, then place foil over the top and pinch the edges to form a packet.

Roast under tender, then use two forks to shred the pork.

To make the low carb taco bowls, use a 3" cookie cutter to make 2-3 circles from each tortilla.

Push each circle into a mini muffin pan hole, and roast them for 10-12 minutes in a 350F oven until they are crispy.

To assemble the taco bowls, add some shredded lettuce to the base of each bowl, load it up with the cooked pork carnitas, then top it with the jalapeño and sour cream.