Pulled Pork Tacos

This has become a favourite at my house and the best thing about it is that it takes a few minutes prep in the morning and then it works it’s magic in the slow cooker all day.

The other great thing is that is gets the kids eating veggies and thinking it is great fun. My kids eat raw veggies happily anyway but this is something they really love and because I serve them grain free we eat them wrapped in lettuce leaves for the taco part. This is the only time my kids like eating lettuce!

I always buy pasture raised pork which means that the animals have been raised humanely, the pork tastes better and contains higher levels of the fatty acids EPA and DHA than those raised in confinement. These fatty acids have been shown to be beneficial in the treatment of depression.

You can use any type of lettuce as the taco, or go with whatever works for your family and your particular dietary requirements. If buying tacos or tortillas from the supermarket be sure to check the ingredients as most contain preservatives that are best avoided.

Pulled Pork Tacos

Ingredients

1 – 1.5 kg rolled pork neck or shoulder (bone out)

1 large jar of passata. The one I use is 680g but anything close that that will work perfectly. Try to find one that contains only tomatoes if possible.

2 cups chicken or pork bone broth or stock

1 tablespoon coconut aminos

3 tablespoons apple cider vinegar

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

1/4 teaspoon clove powder

10 twists of ground pepper

Water

1 – 2 large lettuces

Raw veggies of your choice, grated or finely sliced. I use carrot, cucumber, capsicum, baby spinach but you can use anything that you like.

Guacamole

1 – 2 avocados

salt, pepper, lime/lemon juice or apple cider vinegar to taste. You can also add in herbamare, turmeric, chilli, dulse flakes or chopped coriander if you like.

Method

In your slow cooker mix the passata, broth, coconut aminos, apple cider vinegar and all of the spices.

Add in the pork and top up with water until the pork is covered with liquid.

Cook on low for 8 – 10 hrs.

Half an hour before you want to eat, remove the pork and pull it apart using 2 forks.

Add the pork back into the liquid and cook on high with the lid off for the last half hour.

While this is cooking chop and grate the veggies and wash the lettuce leaves.

Place each veggie into a separate bowl.

Mash the avocado and mix in the flavours of your choice until you are happy with the taste.

Place the pulled pork into a bowl.

Place all of the bowls on the table with some fermented veggies and let everyone serve themselves by placing a small bit of each item onto the lettuce leaf, rolling it up and eating.

Serves 4 – 6

Pulled Pork Tacos

This can get messy!

 

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I am happy for my recipes to be shared but I would appreciate it if you would share a link back to this post rather than copying and pasting the recipe.

 

5 thoughts on “Pulled Pork Tacos

  1. Sounds yummy! I don’t have a slow-cooker – how long do you recommend if I do this on the hob (or oven even)?

    • I have done it in the oven but haven’t mastered the temperature yet which is why I didn’t put the option on the recipe! I would still do it for 8-10 hrs and on a temp of about 110 – 120°C. You would need to experiment with your oven. Just do it on a day that you have enough time to check it a bit more regularly and adjust the temps as necessary.
      I haven’t tried it but am guessing if you kept it at a simmer it would work on the stove but couldn’t guess the time.

  2. Hello, I don’t have coconut aminos and am thinking of substituting tamari? Can you suggest a better option or is tamari ok? Thanks

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