Perfect recipe for make -Head Weekight-Tight dinner. Pulled pork tacos are loaded with tons of taste and gluten -free.
Yesterday I spent the day with two friends who went through the second largest arboretum in the United States, which is located here in Little Ol ‘Cincinnati. It was beautiful, peaceful and a great way to get friends, get to know new ones and train something. We may have been lost a bit and maybe hugged the car when we made it back, but we did it with a laugh.
I knew that I would come back late, so I wanted to go into a dinner to go with little preparation as soon as I came home. Tacos are always perfect for a short dinner a week. You can produce the meat in advance and also prepare most of the deposits.
These drawn pork tacos are full of taste that my husband was actually the best Taco recipe I’ve ever made. You can get as creative as you want to toppings, but the pork is so spicy that I have just crowned with avocado, queso and some fresh coriander. Since I keep things paleo, I skipped the tortillas and simply ate it in a bowl.
However you enjoy this recipe, tortilla or bowl, I know that it will be a family favorite!
If you give the recipe a tray, take a picture and share it with me on Instagram @ahealdhylifeforme!
- 2 pound Pork shoulder without bones Not too slim, cut into 3/4-inch pieces
- 1 tablespoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1 Generous tablespoon of coconut oil
- 1 Medium -yellow onion Disapped and finely chopped
- 1 Poblano pepper sown and finely chopped
- 1 Serrano Chili sown and finely chopped
- 2 Cloves chopped
- 1 28 ounce Can of dainty cubes tomatoes With their juices
- 2 teaspoon Cumin seeds
- 2 teaspoon Chilli powder
- 1 teaspoon dried oregano
- 1 Big lime
- Corn tortillas {gluten -free}
-
Sprinkle pork shoulder with kosher salt and pepper on all sides.
-
Heat a Dutch oven over medium heat and add coconut oil.
-
As soon as oil has melted, add pork in batches on all sides, about 3-4 minutes on each side.
-
You can cook meat into batches so that you don’t overfill your pan. You want all meat to touch the bottom of the pan. Remove the entire cooked pork and put them aside on a plate.
-
Add the onion, paprika and garlic to the Dutch oven and cook until they are soft. This should take about 3-4 minutes.
-
Add tomatoes, spices and juice of lime. Bring the mixture to a low cooking and put all meat and juices in the pan.
-
Lower the heat to low and simmer, covered for 1 hour.
-
The liquid should be reduced, remove meat, let cool and chop with two forks. Discard all fat segments and put crushed meat back into the tomato mixture.
-
Take off the stove.
-
Serve avocados, queso and coriander with cubes.
You could also like:
Grilled steak and poblano tacos
Chicken
Tequila Lime Fish Tacos with green cabbage {gluten -free}