Pulled Pork Tacos, Gluten-Free Naturally

Naturally Gluten-Free Meals

PULLED PORK TACOS

INGREDIENTS

Pork

6 Tbls of Lime Juice

1 Tbls Honey

1 Tbls Olive Oil

2 Tbls Chili Powder

1 Tsp Coriander

1 Tsp Cumin

2 Tsp Salt

½ Tsp Black Pepper

2-3 Lbs. Pork Shoulder Roast

Pickled Red Onions

1/3 Cup Lime Juice

1/3 Cup Red Wine Vinegar⠀

1/3 Cup Sugar⠀

1 Tbls Salt⠀

1 Jalapeno, seeded and diced⠀

½ Medium Red Onion, thinly sliced⠀

Additional

Warmed Corn Tortillas

Guacamole

Fresh Cilantro, Diced

Pico De Gallo

Refried Beans

Cilantro Lime Rice

INSTRUCTIONS

Slow Cooker

Turn slow cooker to low. Place the olive oil in the bottom of the slow cooker and add the pork. Pour the lime juice and honey over the roast. Sprinkle the spices (chili, coriander, cumin, salt and pepper) over the roast. Cover and cook for 6-8 hours, or until falling apart. Once the roast is ready, take it out of the slow cooker and shred it, discarding any fat. Return it to the slow cooker and stir it around in the remaining juices.

For the pickled red onions place jalapeno and onions in a tall bowl or mason bottle. In a small pan heat vinegar, water, sugar, and salt over high heat, whisking until sugar is dissolved. Bring to a slow boil then pour over onions. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.

Serve pork on warm corn tortillas and garnish with the pickled red onions and any other toppings desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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