Taco lovers, Whole30’ers, and paleo eaters rejoice because I have created the most delicious taco in all the land and I promise.. you’ll be making this one time and time again.
Also, you don’t have to be a lover of the paleo diet to fall in love with these tacos. They’re made from whole, fresh ingredients so they’re good for food lovers no matter your style of eating.
I also feel like I should apologize for my super unprofessional photo of these delicious tacos. I was in such a hurry to devour them the other night I didn’t stage a photoshoot. Just snapped a quick pic from my phone and voila.
If you’ve ever tried my Whole30 Compliant BBQ Pulled Pork Slaw, this is literally the same exact recipe without the sweet potatoes, and adding in paleo taco shells.
You could also use a corn or flour shell if you wanted, but they technically wouldn’t be paleo. Again – to each their own. If you are someone who is currently doing the Whole30, then these tacos technically count as Whole30 tacos!
BBQ Pulled Pork Paleo Tacos
What you’ll need:
- Four bone in pork shoulder (you can get more than 4, they just usually come in a pack of 4 at our local Hy-Vee)
- One package of cole slaw
- Olive oil or olive oil spray (Fresh Thyme has an olive oil cooking spray that I use – keep in mind that if you’re tracking your calories or macros, olive oil is going to add in fat grams and calories).
- Seasoning to taste (I like garlic salt and veggie seasoning again from Hy-Vee)
- Tessemae’s BBQ Sauce
- Siete grain-free hard taco shells
What you’ll do:
- Put the pork shoulders in your slow cooker and let them cook for 9-10 hours on low heat. Also, add in a little water (I never measure). You’ll know they’re done when they reach an internal temperature of 145 degrees F.
- When you’re ready to eat, remove the bones and with two forks shred the pork. I then leave them in my slow cooker on “keep warm” while I prep everything else.
- Spray a skillet with olive oil or cooking spray (if you do follow a true paleo diet, make sure your cooking spray doesn’t have any soy or other ingredients in there that you typically don’t eat).
- Add the cole slaw and cook on medium heat until soft. I usually spray with a little more olive oil spray, and then add my seasonings.
- While the cole slaw is cooking, pre-heat your oven to 400 degrees F. Add your taco shells to a pan and cook for 2-3 minutes, per the package’s instructions. I can say from personal experience, 2 minutes in our oven is perfect. When I cook them for 3, they break, burn, and melt into themselves a little.
- Fill your shells with pulled pork, cole slaw, and a drizzle of Tessemae’s BBQ sauce.
Want to add some other super simple, super delicious gluten free and dairy free meals to your weekly meal prep?