Shredded Pork Tacos

Inspired by a Family Staple with some Hawaiian Flare

Shredded pork has always been a staple in my household. Typically, it is served straight out of a slow cooker or sandwiched in a thick slider bun. A friend recently texted me, “does your mom know she’s still going strong as the pulled pork influencer?”. I mean it; whenever there is a Linville celebration, there is always pulled pork. (True statement I couldn’t eat it for like a year after college since we had it 2X/week at every lacrosse game tailgate for 4 years). So, while this recipe is very different than my mom’s glorious and infamous pulled pork, she was my inspiration. In an effort to continuously switch up our taco game to keep the tradition alive and interesting, I am always looking for ideas for new combos. After my mom recently brought in a pot full of pulled pork for my sister’s holiday party, I knew exactly what direction I was going to take this week’s spread in. With the shredded pork decided as my star, I took a little inspiration from Hawaii and decided to go a tropical route. Turns out, things I love lead me to more things I love. Who would’ve thought!?

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Ingredients: (serves 4)

  • Pork shoulder (2lbs)
  • Bell pepper (1)
  • Purple cabbage (1/4 head)
  • Avocado (1)
  • Mango (1)
  • Jalapeno (1)
  • Roma tomato (1)
  • Lime (1)
  • Garlic (1 clove)
  • Tortillas (8 – 2 per person)
  • Chicken broth (2 cups)
  • Olive oil
  • Toasted sesame oil (1/2 teaspoon)
  • Coconut oil (2 teaspoons)
  • Avocado oil
  • Honey (1 tablespoon)
  • Hot sauce (1 tablespoon)
  • Mustard (1 tablespoon)
  • Cayenne powder
  • Chili powder
  • Salt
  • Pepper

Directions:

  1. Pat dry the pork shoulder and cut into large chunks (about 2 inches thick) and season with salt, pepper, and cayenne powder
  2. Thinly chop the garlic clove and sauté with avocado oil on either a stovetop pot or on the sauté mode of a pressure cooker for ~5 minutes, until fragrant and browned If unable to tolerate garlic, skip this step. It still tastes wonderful without it!
  3. Add the pork shoulder chunks to the heat and sear, fat side down, for ~5 minutes or until they are browned and then flip
  4. After the sides of the pork are seared, add in the 2 cups of chicken broth and 2 cups of water, and scrape the bottom of the pot with a wooden spoon to make sure nothing is sticking. Add any additional water necessary to make sure the pork is covered
  5. To this mixture, add in the honey, hot sauce, and mustard, and season with additional salt & pepper
  6. If cooking on the stovetop, cook on a low simmer, covered, for ~1 hour
  7. If using a pressure cooker, set it manually to high pressure for 30 minutes
  8. While the pork cooks, chop the bell pepper into thin slivers and sauté on a heated skillet with avocado oil for ~8 minutes, or until they are cooked through and slightly browned
  9. Create the mango avocado salsa by chopping the avocado, mango, jalapeno, and tomato into 1/4 inch pieces and then combining in a bowl
  10. Season this mixture with chili powder and salt & pepper and the juice of 1 lime
  11. Thinly chop the purple cabbage into small pieces and mix, using your hands or tongs, with 2 teaspoons of coconut oil, ½ teaspoon of toasted sesame oil, and 1 teaspoon of olive oil then season with salt & pepper
  12. Once the pork is finished cooking, remove half of the liquid and then, using two forks, shred the pork in the remaining liquid
  13. Char the tortillas on the stovetop’s open flame by turning them every 10 seconds until they’ve reached your desired crispiness
  14. Serve all in a buffet-style layout and allow guests to create their tacos!

Allergen Information:

  • Gluten Free
  • Dairy Free
  • Soy Free
  • Low FODMAP optional

Meat Lasagna (1).png

Meat Lasagna (1).png

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