We had the best gluten-free pulled pork tacos a while back and I cannot stop thinking about them, especially with the 4th of July holiday around the corner. Food, fireworks and booze. Okay maybe not in that order.
I had to share. It’s important that you have this in your recipe index.
Confession here. This was the first time I had cooked or even bought pork. I have a weird thing with meat, but I do better when I know where it comes from. Then preparing it, I’m such a wimp and usually have my husband do it. Maybe it’s the texture, I don’t know.
Thank goodness this was the beginning of a work project, otherwise who knows how long it would have been before I made pulled pork.
These are a nice balance of sweet and spicy and not too heavy on the stomach. It’s also way easy to make than I had expected, it just takes a while for it to cook. It’s a good thing this recipe makes enough to feed 2 large families because we were just fine eating this all week long. If you get sick of tacos, you can enjoy these with gluten-free hamburger buns or even on top of a quinoa salad.
Trust me, if I make my way around a big ol piece of meat, so can you.
Pulled Pork Tacos, Gluten-Free
adapted from SheKnows Chef Mom
Serves about 10+
- 1 pork shoulder (about 7 pounds)
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 medium yellow onion, sliced into rings
- 1 bottle of gluten-free beer (Omission is our favorite)
- 1 bottle of gluten-free barbecue sauce (Stubbs is our favorite)
- Gluten-free corn tortillas
- Sliced avocado
- Fresh cilantro, chopped
- hot sauce
Preheat the oven to 350 degrees F. Line a large baking dish with foil – leave extra foil on each side (enough to cover).
If you want it more lean, trim the excess fat from the pork as much as you prefer. Place the pork shoulder into the prepared pan, in the center of the foil.
In a small bowl, mix together the chili powder, cayenne pepper, black pepper, garlic salt, nutmeg and cinnamon.
Rub the pork shoulder with the seasoning. Be sure to massage it into the skin.
Place the onion rings across the pork and pour the beer around the pork.
Bake for about 4-5 hours, basting the beer juices over the pork every hour.
Remove from the oven, cover with the foil and let cool.
Undo the foil and shred the pork with two forks.
In a large pot on the stove over low heat, add the barbecue sauce and the shredded pork.
If you have a gas range, carefully ‘toast’ the tortillas. Place the pork into the center of the tortillas, add avocado, cilantro and hot sauce if you like a little zip.
June 30 2013