INGREDIENTS:

–  2 lbs (900g) pork shoulder
–  1 onion, sliced
–  1 cup (240ml) gluten-free BBQ sauce
–  1/2 cup (120ml) gluten-free chicken broth
–  Corn tortillas
–  Coleslaw for topping

If you want to make your own coleslaw you’ll need:
–  2 cups shredded cabbage (green or a mix of green and purple)
–  1 carrot, grated
–  1/4 cup Greek yoghurt
–  1 tbsp apple cider vinegar
–  1 tsp Dijon mustard
–  Salt and pepper to taste

If you want to make a healthy BBQ sauce you’ll need:
–  1 cup tomato puree (or passata)
–  1/4 cup apple cider vinegar
–  2 tbsp Dijon mustard
–  1 tsp smoked paprika
–  1-2 tbsp natural sweetener (like stevia, erythritol, or monk fruit sweetener)

METHOD FOR TACOS:

1. Trim any excess fat from the pork shoulder if necessary. Slice the onion into thin rings or half-rings.
2. Place the sliced onions evenly at the bottom of the slow cooker. This will create a flavorful bed for the pork and prevent it from sticking. Place the pork shoulder on top of the onions.
3. In a medium bowl, combine the gluten-free BBQ sauce (if you want to make your own BBQ sauce, click here for a recipe) and the gluten-free chicken broth. Stir until well mixed.
4. Pour the BBQ sauce and chicken broth mixture over the pork shoulder in the slow cooker, ensuring that the pork is well coated.
5. Set the slow cooker to low, cover and cook for about 6 hours. The pork should be tender and easy to pull apart with a fork when it’s done.
6. After 6 hours, carefully remove the pork shoulder from the slow cooker and place it on a large plate or cutting board. Using two forks, shred the pork into bite-sized pieces. If you prefer, you can also shred the pork directly in the slow cooker.
7. Return the shredded pork to the slow cooker and mix it with the remaining sauce and onions. This will ensure the pork is well-coated and flavorful.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted. Alternatively, you can warm the tortillas in the microwave by wrapping them in a damp paper towel and heating them for about 20-30 seconds.
9. Place a generous amount of the shredded BBQ pulled pork onto each warm corn tortilla. Top the pork with a spoonful of coleslaw. You can use store-bought coleslaw (check the dressing isn’t full of seed oils) or make your own with shredded cabbage, carrots, and a gluten free seed oil free dressing.
10. Serve the tacos immediately while they are warm. You can add additional toppings such as chopped cilantro, sliced jalapeños, or a squeeze of lime if desired.