Pulled Pork Tacos, oh how I love you.
These pork tacos are everything I want in a taco, rich in flavor, and texture, and they fill you up. Like three tacos and I’m good.
The pork in this recipe is juicy, flavorful, and tender. Oh and there will be a LOT of it… tacos for days man. You could use a smaller roast, but I love having the extra shredded pork on hand. I scramble it with eggs, I put it in salads, or sometimes I’ll make a variation of this tortilla soup with it.
Tacos are addicting, and while I don’t religiously have one every Tuesday, I still call it Taco Tuesday. Crunchy, soft, fish, chicken, whatever the taco maybe I will probably love it (unless its covered in hot peppers, then I’m sad).
Tacos remind me of my childhood- When my mother was pregnant with my sister she craved Mexican food, when she would send my dad to Taco Bell on a late night run there would be an extra taco or two on the list just for me.
I’m thankful for tacos because when I first went gluten free I ate most meals in taco form. Breakfast taco, salad taco, dinner taco. I celebrated the foods I could eat and tried not to dwell on the foods I couldn’t. I got a little fixated on tacos for a while. They are so versatile.
Please give these Pulled Pork Tacos a try and leave a comment below, I’d love to hear from you.
For some reason it’s not letting me link the guacamole recipe in the recipe box (like it should) so till I figure it out please use this link for the Guacamole!Print
Pulled pork tacos
- Yield: 6 1x
- 2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp White pepper
- 1 tsp Thyme
- 2 tsp Cumin
- 1 tsp Coriander
- 2 tsp Mushroom powder (*No substitutes- omit if you don’t have any*)
- 2 tsp Onion powder
- 1 tsp Garlic powder
- 2 1/2 Lbs Pork Shoulder
- 2 tsp Garlic (Minced)
- 1 Lime (Zested then juiced, keep both)
- 1 Lemon (Zested then juiced, keep both)
- 1 Orange (Zested then juiced, keep both)
- 1/2 head Green cabbage (Shredded)
- 2 Green onions (Thinly sliced)
- 1 Carrot (Thinly sliced)
- 1 TBS White balsamic vinegar
- 1/2 Lime (Jucied)
Charred peppers and onions
- 1 TBS Oil
- 3 sm Bell peppers (Thinly sliced)
- 1/2 Yellow onion (Thinly sliced)
- 3 Cloves Garlic (Thinly sliced)
- 12 Corn tortillas (Warmed)
- Combine all the dry spices together and rub them all over the pork shoulder. Turn the oven to 275F or get your crock pot ready. Combine the citrus juices, zests, and garlic. Place the pork shoulder in its cooking pan (or crock) and pour the juice mixture over the top. Cook for 5-6 hours until fork tender. Shred before using.
- Thinly slice all the vegetables and toss with white balsamic and lime juice.
Peppers and onions
- Add the oil to a cast iron pan or skillet and allow to get smoking hot (on medium to medium-high heat). Just as the pan starts to smoke add the peppers and onions. saute a minute before adding the garlic. Cook until onions are beginning to turn translucent. Remove from the burner.
- Grab a tortilla and layer in pork, chard peppers, slaw, and top with guacamole. I like setting up an assembly line on the counter and have everyone go through to make their own.
For the best Guacamole use this recipe