Pulled Pork Tacos

Ingredients

• 3 lbs Pork Shoulder (Boston Butt)
• 2 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tsp Chili Powder
• 2 tbsp Brown Sugar
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Apple Cider Vinegar
• 1 cup Chicken Broth (Gluten-Free)
• 12 Gluten-Free Corn Tortillas
• 2 Avocado
• 1/2 Red Onion
• 1/4 cup Cilantro

Instructions

1. 1

   In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, brown sugar, salt, and pepper to create a dry rub.

2. 2

   Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.

3. 3

   Place the seasoned pork shoulder in a slow cooker. Pour apple cider vinegar and chicken broth over the pork.

4. 4

   Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is easily shredded with a fork.

5. 5

   Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat.

6. 6

   Return the shredded pork to the slow cooker and mix with the cooking liquid to keep it moist.

7. 7

   Warm the gluten-free corn tortillas according to package directions. You can use a dry skillet or microwave.

8. 8

   Dice the avocado and red onion. Chop the cilantro.

9. 9

   Assemble the tacos by filling each tortilla with pulled pork, diced avocado, red onion, and fresh cilantro. Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.