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Pulled Pork Tacos » A Healthy Life For Me
Perfect make-ahead weeknight dinner recipe. Pulled Pork Tacos are loaded with tons of flavor and are gluten free.
Yesterday I spent the day with two friends walking through the second largest arboretum in the United States that is located here in little ol’ Cincinnati. It was beautiful, peaceful and a great way to catch up with friends, get to know new ones and get in some exercise. We may have got a bit lost, and we may have hugged the car when we made it back, but we did with a laugh.
I knew that I would be getting back late, so I wanted to have dinner pretty much ready to go with little prep, once I got home. Tacos are always perfect for a quick weeknight dinner. You can make the meat ahead of time, and prep most of the toppings as well.
These pulled pork tacos are packed with so much flavor, my husband actually said it was the best taco recipe I have ever made. You can get as creative as you like on toppings, but the pork is so flavorful I just topped with avocado, queso, and some fresh cilantro. Since I am keeping things Paleo, I skipped the tortillas and just ate this in a bowl.
However you enjoy this recipe, tortilla or bowl, I know it will become a family favorite!
If you give the recipe a tray take a pic and share it with me on Instagram @ahealthylifeforme!
- 2 pounds boneless pork shoulder not too lean, cut into 3/4-inch chunks
- 1 tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 generous tablespoon coconut oil
- 1 medium yellow onion peeled and finely chopped
- 1 poblano pepper seeded and finely chopped
- 1 serrano chili seeded and finely chopped
- 2 garlic cloves minced
- 1 28 ounce can of petite diced tomatoes with their juices
- 2 teaspoons cumin seeds
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 large lime
- Corn tortillas {gluten free}
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Sprinkle pork shoulder with kosher salt and pepper on all sides.
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Heat a dutch oven over medium heat and add coconut oil.
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Once oil is melted add pork in batches browning on all sides, about 3-4 minutes per side.
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You can cook meat in batches so that you do not overcrowd your pan. You want all meat to be able to touch the bottom of the pan. Remove all cooked pork and set aside on a plate.
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Add onion, peppers, and garlic to dutch oven and cook until the soften. This should take about 3-4 minutes.
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Add tomatoes, spices and juice from lime. Bring mixture to a low boil and add all meat and juices to pan.
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Lower heat to low and simmer, covered for 1 hour.
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Liquid should be reduced, remove meat, let it cool and shred using two forks. Discard any segments of fat and place shredded meat back into tomato mixture.
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Remove from heat.
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Serve topped with diced avocados, queso and cilantro.
You might also like:
Grilled Steak and Poblano Tacos
Tequila Lime Fish Tacos with Kale {gluten free}
