Whole30 Pulled Pork Tacos

Satisfy your taco cravings while sticking to your Whole30 goals with these tender and flavorful Whole30 Pulled Pork Tacos! This recipe combines juicy, fall-apart pork shoulder seasoned with a smoky, spiced rub and slow-cooked to perfection, all wrapped in homemade coconut flour tortillas or crisp romaine lettuce leaves for a grain-free twist. Topped with fresh cilantro, creamy avocado, and zesty lime, these tacos are a vibrant and healthy meal bursting with bold flavors. Perfect for meal prep or family dinners, this recipe is not only paleo-friendly and gluten-free but also irresistibly delicious. Pair it with a few extra lime wedges and a sprinkle of jalapeños for a customizable, crave-worthy dish!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, oregano, and cayenne pepper.

Step 3

Rub the spice mixture evenly over the pork shoulder.

Step 4

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.

Step 5

Pour the chicken broth into the pot, cover it with a lid, and place it in the preheated oven.

Step 6

Cook the pork in the oven for 6-8 hours, or until it is fall-apart tender.

Step 7

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.

Step 8

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.

Step 9

Once the pork is done, remove it from the oven and let it sit for 10 minutes. Use two forks to shred the meat.

Step 10

To assemble the tacos, start by placing a spoonful of pulled pork on each coconut flour tortilla or a large romaine lettuce leaf.

Step 11

Garnish each taco with fresh cilantro, sliced avocado, diced red onion, and sliced jalapenos if using.

Step 12

Serve with lime wedges to squeeze over the tacos before eating.

Nutrition Facts

Serving size	(2234.9g)

Amount per serving	% Daily Value*
Calories	3790.2

Total Fat 220.9g	0%
Saturated Fat 73.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 1639.7mg	0%
Sodium 4658.7mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 35.1g	0%
Total Sugars 12.4g
Protein 354.9g	0%

Vitamin D 151.4IU	0%
Calcium 765.1mg	0%
Iron 25.1mg	0%
Potassium 6492.8mg	0%

*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.

Source of Calories

Fat: 53.9%

Protein: 38.5%

Carbs: 7.5%