Gluten-free, real food Pulled Pork Soft Tacos - dinner for the whole family, sorted.

Yields8 ServingsDifficultyIntermediate

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Slow Cooked Pork
 1 kg Pork shoulder
 1 cup Freshly squeezed orange juice
 1 Lime – zest and juice
 2 tsp Fresh oregano
 4 Cloves garlic
Soft Tacos
 1/2 cup Arrowroot starch
 1/2 cup Coconut flour
 1/2 tsp Baking powder
 4 Eggs
 1 cup Almond milk
 Small handful of flatleaf parsley, diced (optional)
 2 tbsp Olive oilor coconut oil
Coleslaw
 1 Small purple cabbage sliced finely
 1 Small green cabbage sliced finely
 2 Carrots peeled and grated
 Handful of coriander leaves
Avocado Mayonnaise
 1 cup Cold pressed olive oil
 2 Organic egg yolks (room temperature)
 1 tsp Dijon mustard
 Half an avocado
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Slow Cooked Pork
1

Season the pork and place in a slow cooker with the rest of the Slow Cooked Pork ingredients and cook on low for 8 hours.

Soft Tacos
2

Sift the coconut flour and arrowroot starch into a bowl with the baking powder and salt and pepper.

3

In another bowl whisk the eggs and almond milk together.

4

Add the dry mixture to the egg mixture, stirring well. The consistency should be similar to pancake batter. If it is too dry add a little more almond milk.

5

Preheat a fry pan over medium heat and add oil of choice.

6

Spoon the batter into the pan to create thin tacos approximately 13 cm in dimension, the thinner the better.

7

Cook for 3-4 minutes then flip to cook on other side.

8

Repeat the process to use the rest of the batter.

Coleslaw
9

Mix the purple cabbage, green cabbage and carrots in a bowl with the coriander.

Avocado Mayonnaise
10

Add the yolks and mustard into a food processor or Thermomix. On a low-medium speed start very slowly drizzling in the oil until a thick mayonnaise has formed. Once you've added all the oil, add the avocado and salt and pepper and blend until smooth.

To Serve
11

Fill the soft tacos with the coleslaw, pork and mayonnaise. Garnish with coriander and fresh lime slices.

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Ingredients

Slow Cooked Pork
 1 kg Pork shoulder
 1 cup Freshly squeezed orange juice
 1 Lime – zest and juice
 2 tsp Fresh oregano
 4 Cloves garlic
Soft Tacos
 1/2 cup Arrowroot starch
 1/2 cup Coconut flour
 1/2 tsp Baking powder
 4 Eggs
 1 cup Almond milk
 Small handful of flatleaf parsley, diced (optional)
 2 tbsp Olive oilor coconut oil
Coleslaw
 1 Small purple cabbage sliced finely
 1 Small green cabbage sliced finely
 2 Carrots peeled and grated
 Handful of coriander leaves
Avocado Mayonnaise
 1 cup Cold pressed olive oil
 2 Organic egg yolks (room temperature)
 1 tsp Dijon mustard
 Half an avocado

Directions

Slow Cooked Pork
1

Season the pork and place in a slow cooker with the rest of the Slow Cooked Pork ingredients and cook on low for 8 hours.

Soft Tacos
2

Sift the coconut flour and arrowroot starch into a bowl with the baking powder and salt and pepper.

3

In another bowl whisk the eggs and almond milk together.

4

Add the dry mixture to the egg mixture, stirring well. The consistency should be similar to pancake batter. If it is too dry add a little more almond milk.

5

Preheat a fry pan over medium heat and add oil of choice.

6

Spoon the batter into the pan to create thin tacos approximately 13 cm in dimension, the thinner the better.

7

Cook for 3-4 minutes then flip to cook on other side.

8

Repeat the process to use the rest of the batter.

Coleslaw
9

Mix the purple cabbage, green cabbage and carrots in a bowl with the coriander.

Avocado Mayonnaise
10

Add the yolks and mustard into a food processor or Thermomix. On a low-medium speed start very slowly drizzling in the oil until a thick mayonnaise has formed. Once you've added all the oil, add the avocado and salt and pepper and blend until smooth.

To Serve
11

Fill the soft tacos with the coleslaw, pork and mayonnaise. Garnish with coriander and fresh lime slices.

Pulled Pork Soft Tacos