Gluten-Free Pulled Pork Taco With Onion And Apple Jam for National Crunchy Taco Day

Think tacos are only for Tuesday’s or Cinco de Mayo? Well, March 21st is National Crunchy Taco Day and have we got a recipe for you. Our recipe for Gluten-Free Pulled Pork Taco With Onion And Apple Jam, can be served in soft or hard taco shells and  elevates tacos into another stratosphere.

The slow-cooked juicy pulled pork is a delicious dish on its own that can be used in a variety of ways: on top of burgers; on a toasted bun heaped with homemade Cole Slaw;, along side macaroni & cheese; or, on a green salad. It’s a very versatile dish, that is perfect for weekend dinners or gatherings year-round. You can also freeze the cooked pulled pork for up to 3 weeks in the freezer. Any leftovers always get eaten.

Gluten-Free Pulled Pork Taco With Onion And Apple Jam

Ingredients

For The Rub

• 1 tsp dry mustard powder
• 1 tbs granulated onion
• 2 tbs salt
• 1 tbs granulated garlic
• 1 tbs black pepper
• 4 tbs brown sugar

For The Pulled Pork Taco With Onion And Apple Jam

• 1.1 kg Pork picnic shoulder
• 3 (Gala) apples, sliced thinly
• 4 large onions, sliced thinly
• 1 c apple juice
• 1/2 tsp each of salt and black pepper
• 3/4c gluten-free bbq sauce (use your favourite – check out our Gluten-Free Condiment List: The BBQ Sauce, Worcestershire, and Hot Sauce Edition )
• 1/4 c water

Directions

• Heat oven to 325° oven.
• Line a roasting pan with a layer of foil and then a layer of parchment paper. This makes for an easy clean up.
• In a bowl, mix together all dry rub ingredients and set aside.
• Wash, dry, peel, and slice the apples then place them in the bottom of the roasting pan.
• Then add the sliced onions to the roasting pan.
• Toss the apples and onions together.
• Season the apples and onion with salt and pepper and mix well.
• Pour apple juice over the onions and apples- mix well.
• Dry the pork shoulder with a paper towel.
• Season the picnic shoulder with the dry rub liberally on all sides, patting the rub in.

• Place the pork roast on top of the bed of apples and onions.
• Cover with parchment paper and foil.
• Lower the oven to 300°F and cook for 4-5 hours or until the pork hits an internal temperature of 190-195°F.
  

• Remove the cooked roast from the pan to a cutting board, cover with parchment and foil and let rest.

• In a frying pan, on the stovetop cook down the onions and apple mixture until they form a jam-like consistency without the apple juice. This will take 20-30 minutes on medium heat. Season to taste with salt and pepper.

• Remove any excess fat from the roast, and shred meat using two forks into pulled pork. You can make the pulled pork as fatty or as lean as you like, by removing or leaving in the remaining fat.
• After shredding the pork, you can add as much, or as little of your favourite BBQ sauce to make the meat more juicy.

You can serve the pulled pork with diced pickles, shredded cheddar cheese, the onion and apple jam, jalapeños, and coleslaw. If you don’t have coleslaw, you can serve it with shredded lettuce. I like to serve these on small gluten-free corn tortillas, or crunchy gluten-free taco shells.

This pulled pork recipe is simple to prepare in advance and is the perfect fare for a casual nosh, or a game day feast. Once all the toppings surround the platter of Pulled Pork, and the corn tortillas & crunchy taco shells, are warmed and stacked high, the party can begin!

Gluten-Free Pulled Pork Taco With Onion And Apple Jam

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Rub

• 1 tsp dry mustard powder
• 1 tbs granulated onion
• 2 tbs salt
• 1 tbs granulated garlic
• 1 tbs black pepper
• 4 tbs brown sugar

For The Pulled Pork Taco With Onion And Apple Jam

• 1.1 kg Pork picnic shoulder
• 3 (Gala) apples, sliced thinly
• 4 large onions, sliced thinly
• 1 c apple juice
• 1/2 tsp each of salt and black pepper
• 3/4c gluten-free bbq sauce (use your favourite)
• 1/4 c water

INSTRUCTIONS/NOTES/TIPS

1. Heat oven to 325° oven.
2. Line a roasting pan with a layer of foil and then a layer of parchment paper. This makes for an easy clean up.
3. In a bowl, mix together all dry rub ingredients and set aside.
4. Wash, dry, peel, and slice the apples then place them in the bottom of the roasting pan.
5. Then add the sliced onions to the roasting pan.
6. Toss the apples and onions together.
7. Season the apples and onion with salt and pepper and mix well.
8. Pour apple juice over the onions and apples- mix well.
9. Dry the pork shoulder with a paper towel.
10. Season the picnic shoulder with the dry rub liberally on all sides, patting the rub in.
11. Place the pork roast on top of the bed of apples and onions.
12. Cover with parchment paper and foil.
13. Lower the oven to 300°F and cook for 4-5 hours or until the pork hits an internal temperature of 190-195°F.
14. Remove the cooked roast from the pan to a cutting board, cover with parchment and foil and let rest.
15. In a frying pan, on the stovetop cook down the onions and apple mixture until they form a jam-like consistency without the apple juice. This will take 20-30 minutes on medium heat. Season to taste with salt and pepper.
16. Remove any excess fat from the roast, and shred meat using two forks into pulled pork. You can make the pulled pork as fatty or as lean as you like, by removing or leaving in the remaining fat.
17. After shredding the pork, you can add as much, or as little of your favourite BBQ sauce to make the meat more juicy.