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, and anyone wanting to cook more wholesome meals.
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 (Don’t worry, since it’s not on the blog yet I’ll get those details added to the recipe below, too!)
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You could also use a corn or flour shells if you wanted, but they technically wouldn’t be paleo or Whole30.
Again – to each their own. If you are someone who is currently doing the Whole30, then these tacos technically count as Whole30 compliant as written below.
The pulled pork is great on its own, and you can add with sweet potatoes, eggs, and veggies to. make other meals. So if you’ve prepped the meat in advance, you can plan on having leftover pulled pork tacos another day.
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 coleslaw
- 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 (you can also opt for the almond-flour shells that are soft and similar to a flour tortilla)
- Optional: onions, chopped tomatoes, and sliced avocado for toppings.
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 coleslaw and cook on medium heat until soft. I usually add a little more olive oil, and then add my seasonings.
- While the coleslaw is cooking, pre-heat your oven to 400 degrees F. Add your hard taco shells to a sheet 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. If you’re using the soft almond-flour tortillas, usually about 25 seconds in the microwave will do.
- Fill your shells with pulled pork, cole slaw, and a drizzle of Tessemae’s BBQ sauce.