Paleo Pulled Pork Tacos
Bring bold flavor and wholesome ingredients to your table with these Paleo Pulled Pork Tacos, the perfect low-carb twist on a Mexican favorite! This dish showcases tender, slow-cooked pork shoulder infused with smoky paprika, savory garlic, and a hint of natural sweetness from coconut sugar. Wrapped in crisp lettuce leaves, each taco is topped with a vibrant, zesty slaw made from purple cabbage, carrots, fresh cilantro, and lime juice for the ultimate balance of textures and flavors. With a hands-off slow cooker method and no grains or dairy, this recipe is ideal for meal prep or entertaining guests with dietary preferences. Serve these tacos fresh and garnish with lime wedges for an irresistible, guilt-free feast that’s sure to impress! Perfect for paleo, gluten-free, or keto lifestyles, this recipe is a flavorful crowd-pleaser.
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Recipe Information
Ingredients
- 3 pounds pork shoulder (also known as pork butt)
- 2 tablespoons coconut sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 0.25 cup apple cider vinegar
- 12 large lettuce leaves (such as romaine or butter lettuce)
- 1 cup purple cabbage, thinly sliced
- 1 cup carrots, julienned
- 0.5 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons avocado oil
Instructions
Combine the coconut sugar, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and black pepper in a small bowl to make a spice rub.
Rub the pork shoulder thoroughly with the spice mix, ensuring it is well-coated on all sides.
Place the seasoned pork shoulder in a slow cooker and pour the chicken broth and apple cider vinegar over the top.
Cover and cook on low for about 8 hours, or until the pork is tender and can be easily shredded with a fork.
While the pork is cooking, prepare the slaw. In a large bowl, combine the sliced cabbage, julienned carrots, and chopped cilantro.
In a small bowl, mix the fresh lime juice and avocado oil together, then pour over the cabbage mixture. Toss well to coat.
Once the pork is done, remove it from the slow cooker and shred it using two forks. Mix a little of the cooking liquid back in for extra flavor and moisture.
Assemble the tacos by placing a portion of shredded pork onto a lettuce leaf, top with a generous amount of slaw.
Serve immediately, garnished with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.6 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 983 mg | 21% | |
*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.
