Whole30 Pulled Pork Tacos
Elevate your taco night with these flavorful Whole30 Pulled Pork Tacos that are both hearty and wholesome! Perfectly seasoned pork shoulder is slow-cooked to tender perfection, then shredded for a juicy, melt-in-your-mouth filling. The homemade coconut flour tortillas are soft, grain-free, and gluten-free, making them ideal for those following Whole30 or Paleo diets. Alternatively, you can serve them wrapped in crisp romaine lettuce leaves for a lighter, low-carb option. Topped with fresh cilantro, creamy avocado, tangy red onion, and a splash of lime juice, these tacos pack the perfect balance of spicy, savory, and refreshing flavors. With bold spices and a slow oven-braising technique, this recipe is a must-try for satisfying your taco cravings without compromising on healthy eating!
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Recipe Information
Ingredients
- 3 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 0.5 cup coconut flour
- 2 large egg
- 0.5 cup unsweetened almond milk
- 1 tablespoon fresh lime juice
- 8 romaine lettuce leaves
- 0.5 cup fresh cilantro
- 1 sliced avocado
- 0.5 cup diced red onion
- 0.25 cup sliced jalapenos (optional)
- 2 lime wedges
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, oregano, and cayenne pepper.
Rub the spice mixture evenly over the pork shoulder.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Pour the chicken broth into the pot, cover it with a lid, and place it in the preheated oven.
Cook the pork in the oven for 6-8 hours, or until it is fall-apart tender.
While the pork is cooking, prepare the coconut flour tortillas by beating eggs in a mixing bowl. Add coconut flour, almond milk, and fresh lime juice. Stir until smooth.
Heat a non-stick skillet over medium heat. Pour in a small amount of the batter to form 6-inch tortillas, cooking them for 1-2 minutes each side until golden brown.
Once the pork is done, remove it from the oven and let it sit for 10 minutes. Use two forks to shred the meat.
To assemble the tacos, start by placing a spoonful of pulled pork on each coconut flour tortilla or a large romaine lettuce leaf.
Garnish each taco with fresh cilantro, sliced avocado, diced red onion, and sliced jalapenos if using.
Serve with lime wedges to squeeze over the tacos before eating.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1640 mg | 547% | |
| Sodium | 4659 mg | 203% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 12.4 g | ||
| Protein | 354.9 g | 710% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 765 mg | 59% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6493 mg | 138% | |
*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.
