Pulled Pork Tacos

WHOLE30 PULLED PORK TACOS.jpg

Your taco Tuesday doesn’t have to end on your whole30! Tacos are one of our favorite whole30 dinners, and we switch it up with salmon, tilapia, chicken, or ground beef. I love making this pulled pork though because there are always leftovers! This is nice for enjoying lunch the next day or you can switch it up and enjoy the pulled pork as a whole different dinner option. Make a burrito bowl, bbq pulled pork sandwich, or serve it over a baked sweet potato. So many options! We have started ordering our meat from Butcher Box and are loving it! It is a subscription service that delivers 100% grass-fed beef, free range organic chicken and heritage breed pork directly to your door. I have found that the quality of meat has far exceeding anything I have been able to find in stores! They also offer wild caught salmon as an add on option when in season. If you’re interested I highly recommend checking it out HERE.

We love eating these on whole30 plantain tortillas with a veggie slaw that is packed with lots of greens! You can find all the details below! Throw some sliced avocado on top and you’re done! Enjoy!

PULLED PORK:

  • 1 tablespoon coarse sea salt

  • 3 tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon dry mustard

  • 5 to 7 lb pork shoulder (We order our meat from Butcher Box)

Combine the seasonings in a small bowl and stir to combine. Rub onto your pork shoulder, covering all sides. Wrap and place in the refrigerator overnight or for at least one hour. Before cooking allow the shoulder to sit at room temperature for about 1 hour. Preheat oven to 300 degrees. Bake for 6 hours. Internal temperature should be 170 degrees and the meat should be falling apart. Once done cooking let it rest for 20 minutes before shredding to serve.

SLAW RECIPE:

  • 10 oz package of pre-mixed slaw or make your own combo (i like to include shredded kale, cabbage, carrots, broccoli, and jicama)

  • 2 green onion, chopped

  • 3 tablespoons cilantro, chopped

  • 1 lime, juiced

  • 3 tablespoons evoo

  • salt and pepper

Toss together all of the veggies and cilantro. In a small bowl whisk together the lime juice, evoo, salt and pepper. Pour over the slaw and toss. Store in the refrigerator until ready to use. This is easy to make ahead of time and letting the veggies sit in the dressing gives it more flavor.

PLANTAIN TORTILLA RECIPE, HERE.

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