Gluten-Free Pulled Pork Tacos
Bring bold flavors to your table with these irresistible Gluten-Free Pulled Pork Tacos, perfect for taco night or any casual gathering. Featuring succulent, slow-cooked pork shoulder infused with a smoky-sweet blend of spices, this recipe guarantees every bite is bursting with tender, juicy goodness. Apple cider vinegar and gluten-free chicken broth create a rich, tangy base for the pork, while crunchy shredded cabbage, zesty red onions, creamy sour cream, and fresh cilantro add vibrant toppings to each corn tortilla. Easy to prepare and perfect for gluten-free diets, these mouthwatering tacos are served with lime wedges for a refreshing twist, making them a crowd-pleasing favorite that’s as nutritious as it is delicious. Whether you’re meal prepping or hosting friends, this simple yet flavorful recipe is a must-try!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (or pork butt)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 2 tablespoons Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Gluten-free chicken broth
- 12 Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 Red onion, sliced
- 2 Lime, cut into wedges
- 2 cups Shredded cabbage
- 0.5 cup Sour cream
Instructions
Rinse the pork shoulder and pat it dry with paper towels.
In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, cumin, chili powder, and brown sugar to create a spice rub.
Rub the spice mixture evenly over the pork shoulder.
Place the seasoned pork shoulder in a slow cooker.
Pour the apple cider vinegar and gluten-free chicken broth around the pork in the slow cooker.
Cover and cook on low for 8 hours or until the pork is very tender and easily pulls apart.
Once cooked, remove the pork from the slow cooker and shred it using two forks.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
Assemble the tacos by placing pulled pork on each tortilla, then topping with shredded cabbage, sliced red onion, and a dollop of sour cream.
Garnish with chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
5227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.6 g | 403% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 326.0 g | 119% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 39.4 g | ||
| Protein | 290.7 g | 581% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5500 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
