Tender and juicy pulled pork, served in low carb taco shells and topped with crunchy cabbage slaw and creamy avocado salsa.
INGREDIENTS:
4 Servings 19 ingredients.
- 2 pound pork shoulder trimmed and cut into large chunks
- 1 cup chicken broth
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 head red cabbage shredded
- 0.25 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 whole avocado diced
- 1 whole tomato diced
- 0.25 cup chopped fresh cilantro
- 8 whole low carb tortilla
DIRECTIONS:
6 steps.
Ready in about 260 minutes.
1. In a slow cooker, combine pork, chicken broth, olive oil, chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook on low for 8 hours or high for 4 hours until pork is tender and easily shredded.
2. In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, and Dijon mustard to make the slaw.
3. In another bowl, combine diced avocado, tomato, and cilantro to make the salsa.
4. Heat the tortillas in a dry skillet until warmed through.
5. Assemble the tacos by filling each tortilla with pulled pork, cabbage slaw, and avocado salsa.
6. Serve and..