• The Kitchen Whizz by The Natural Nutritionist
  • The Real Food Athlete By Steph Lowe, The Natural Nutritionist. On Sale Now!
  • The Natural Nutritionist - Real Food Living & Performance
For weekly recipes, articles, performance tips and giveaways.

Super Easy Pulled Pork Tacos

Super Easy Pulled Pork Tacos

This is quite possibly my best meal yet. It is grain free, gluten free, dairy free, packed full of nutrients and extremely delicious. You do need 5 hours for the pork to cook, but there is minimal preparation time and the end result makes it well worth the time. The perfect dish to knock the socks off your dinner guests.

Ingredients (Serves 4)

Pork Shoulder:

  • 2.5kg boneless pork shoulder, netted
  • 2 cups bone broth, stock or water
  • 1 garlic clove, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chilli flakes
  • 2 teaspoons salt
  • 2 tablespoon grass-fed butter, melted

Salsa:

  • 2 tomatoes
  • 1 yellow capsicum
  • 1 avocado
  • 1 handful coriander
  • 2 tablespoons olive oil
  • The juice of 1 lime

Avocado Crema:

  • ½ cup soaked cashews
  • ½ cup water
  • 1 small avocado
  • The juice of one lime
  • Sea salt, to taste

Cashew Sour Cream:

  • 1 cup soaked cashews
  • ½ cup water
  • ¼ cup extra virgin olive oil
  • The juice of one lemon
  • Sea salt, to taste

Extras:

  • 1 iceberg lettuce, washed and leaves separated
  • Lime quarters, to serve

Method

  1. Preheat oven to 180°C.
  2. Place pork shoulder in a large oven tray and cover with broth or stock.
  3. In a small bowl, combine garlic, cumin, chilli, salt and pepper.
  4. Use your hands to generously rub spice mix into pork shoulder, coating both sides.
  5. Pour butter over meat, cover and place in the oven for 5 hours.
  6. Every hour, carefully remove from the oven and baste the pork shoulder with liquid.
  7. To make the salsa: roughly chop tomatoes, capsicum and avocado and combine in a small bowl with finely chopped coriander, olive oil and lime juice. Combine well.
  8. To make the avocado crema: combine all ingredients in a food processor or high-speed blender and process until smooth. Spoon your desired amount into a ramekin and store leftovers in the fridge with the avocado pit (to prevent browning) for a few days.
  9. To make the cashew sour cream: combine all ingredients in a food processor or high-speed blender and process until smooth. Spoon your desired amount into a ramekin and store leftovers in the fridge for up to a week.
  10. After 5 hours, remove pork shoulder from the oven and allow to cool slightly. Remove netting and outer layer of fat using a sharp knife. This can be saved to make crackling and/or use as cooking fat if you wish.
  11. Use a fork to pull all of the meat apart and transfer into a large serving bowl.
  12. Set the table with bowls of pork, salsa, avocado crema, cashew sour cream and iceberg lettuce leaves. Serve with lime wedges. Dive in and enjoy!

2 Responses to Super Easy Pulled Pork Tacos

Leave a reply