Tacos. One of my favourite meals. If there is one meal that most people around the globe relate to Mexico, it is tacos. They are everywhere. So when I was told I was intolerant to corn AND gluten, I wept. I wept hard. Like my first breakup. It felt like a breakup. But like all breakups, things got better. Much better. Not only did I have options, they were great options!!! Cauliflower Taco Shells. Soft, nutty, toasty, and low carb. I’ll take 5 please! So these dreamy life savers are going to be a great vessel for my Paleo Pulled Pork Tacos.
Pulled pork. You can’t go anywhere in the US, Canada, Mexico, and likely half the world without having tried, drooled over, or at least heard of pulled pork. Slow cooked pork in spices and its own juices is as good as it gets. Except maybe bacon. Unless you can’t eat pork, in which case you won’t care, but sub in your favourite protein and you get my point. It’s juicy, pull apart tasty goodness that is usually running down your chin by the end of the meal. If you have access to a smoker, then you have at it with this recipe. If not, there are many other options. I used sous vide here, but you can do it in a slow cooker or pressure cooker and still get great results. I seared mine on all sides at the end as I like a little crust on my pulled pork. Smoking generally gives you this but not everyone has a smoker, so we improvise like Tina Fey.
I tried to keep the rub simple and in the realm of Mexican ingredients. I didn’t use much sugar as I knew the Mango Salsa was going to be sweet enough. As some of you know, I can’t eat spicy food, so there is no heat in this recipe, but please add some Ancho Chili Powder, Cayenne, or Red Chili Pepper Flakes to the rub mix. Just because I can’t have it, doesn’t mean you have to suffer!!
I love mangos. I would eat them everyday. Actually, I do eat at least a half every day. I am not saying you need to, but what you do need to do is make this mango salsa. It’s so fresh and so naturally sweet, you are going to want to have it for breakfast, lunch, dinner, and dessert. It’s also super simple. Six ingredients with one of those being salt. RIGHT!?!!?
The guac is easy peasy. Just mashed up avocado, pinch of salt, and some lime juice. You can spice this up too if you like, maybe with some smoked paprika or a pinch of cayenne. Play around and see what you can come up with (or keep it simple). Don’t play too hard though because there are a number of different parts to this dish, and if they are all flaming hot, you are going to have one heck of a spice “hangover” tomorrow!
So don’t let the sunshine in the above pic distract you into running outside for the last ray of the day. Get down with these tacos. You know you want them. They’re Paleo. Why wouldn’t you. Like, comment, share, love.Print
Paleo Pulled Pork Tacos
- 3.5 lb pork shoulder or butt roast
- olive oil (or yellow mustard)
- 1 tsp palm sugar or 2 tsp brown sugar
- 1 tsp chili powder
- 2 tsp smoked paprika
- 1.5 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme (or 4 fresh sprigs)
- 1 tsp oregano or (4freah sprigs)
- 1.5 cup tomato
- 1 cup ripe mango
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup onion
- 1 tbsp Lime juice
- add all rub ingredients to a small bowl and whisk together with a wire whisk or a fork until combined
- remove pork roast from the package, rinse and pat dry
- cover the roast completely with a little olive oil (or yellow mustard if you are smoking)
- sprinkle the rub mixture all over the pork roast until completely covered.
- add the pork to the sous vide bag and seal (if using sous vide. If not, skip this step)
- add the pork to the sous vide water bath at 167F or slow cooker on high or smoker
- cook sous vide for 24 hours (or slow cooker for 6 hours, or smoker for 10-18 depending on temp).
- test pork for pulling ability at the time listed above. If the pork is still not pulling properly, leave under the heat for another hour.
- remove pork (in as many whole sections as possible) and sear in a hot skillet on all sides if you desire a layer of crust on the outside (I do)
- pull pork apart completely and put in a bowl or serving dish
- while pork is cooking, dice the tomatoes and mango and add to a bowl
- finely chop the onion (or shallots) and add to the bowl
- add the salt, pepper, and lime juice and stir until combined
- taste the salsa but remember to leave some for the tacos!
- place 1-3 shells on a plate
- place the pulled pork in the middle
- add the guac to the side or on top
- top with the fresh mango salsa
- garnish with fresh chopped parsley or cilantro
- squeeze a fresh lime slice over top
- I didn’t talk about the other methods of cooking the pork like smoking, slow cooker, and pressure cooker. I can if you wish, just comment or email me. I have done all of the above but the pressure cooker only once.
- remember again to leave some salsa for the tacos. I know I mentioned this already but the salsa really is that good.