I’m gonna be straight with you—these gluten-free pulled pork tacos? They’re something else. The kind of meal where folks go quiet mid-bite, nod, and then ask if there’s more.
They’re messy, packed with flavor, and ridiculously simple to make. Perfect for weekends, cookouts, family dinner, or even a Tuesday night when you just want something that tastes like you spent all day cooking… without actually doing that.
This recipe leans hard on fresh, American-sourced ingredients you can pick up from just about any decent grocery store or local farmers market. And the star? That juicy pulled pork.
It’s slow-cooked until fall-apart tender and loaded with smoky spice, tucked into warm corn tortillas (100% gluten-free) and topped with a slaw that snaps and a lime crema that pulls it all together.
Quick Slaw: Crunchy, Bright, and Tangy
In a big bowl, toss together the green cabbage, red cabbage, carrot, cilantro, lime juice, apple cider vinegar, olive oil, salt, and pepper. Use your hands or tongs to really work it—this helps the cabbage soften a bit while staying crisp. Let it sit while the pork finishes, at least 15 minutes.
Lime Crema: Fancy but Foolproof
Whisk together the sour cream, lime zest, lime juice, and a pinch of salt. Done. Stick it in the fridge until taco time.
Warm Your Tortillas Like a Pro
Heat a cast iron skillet or nonstick pan over medium-high heat. No oil needed. Warm each corn tortilla for about 30 seconds per side, until soft and just a little charred. Wrap in a clean dish towel to keep warm.
Pro tip: Don’t microwave tortillas if you can help it—they dry out and fall apart. If you’re doing a big batch, wrap them in foil and stick them in a 200°F oven.
Assembly Time 🍴
Alright, here’s how I build mine:
Start with a warm corn tortilla.
Pile on some of that juicy pulled pork.
Add a handful of slaw.
Spoon over the lime crema.
Sprinkle with extra cilantro.
Add pickled onions if you want to be that person (you do).
Squeeze a lime wedge on top.
Then—this is important—lean over your plate and take a big bite. That’s it. That’s the taco moment.
What Makes These Tacos So Dang Good?
Let me break it down. This ain’t just about throwing pork in a tortilla. It’s about contrast.
You’ve got tender, rich pork that’s slightly sweet, smoky, and tangy from the vinegar and juice.
The slaw gives crunch and brightness, cuts through the richness.
That lime crema? Brings the creamy, citrusy cool-down factor.
And the corn tortillas hold it all together with a subtle chew and a clean finish. No gluten, no filler, just real flavor.
The balance of fat, acid, texture, and spice hits like fireworks. Not kidding.
How to Store Leftovers (If You Have Any)
Pork: Keeps in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of the cooking juice to keep it moist.
Slaw: Best fresh, but can hang out for a day or two. It’ll soften the longer it sits.
Tortillas: Store airtight at room temp for a couple days, or refrigerate and warm back up in a skillet.
Lime crema: Lasts 3–4 days in the fridge. Try it on eggs, grilled veggies, or sandwiches. It’s a workhorse.
Real Talk: Where I Get My Stuff
I live in the Midwest, so most of my pork comes from local farms or butchers who raise their pigs right—no funky additives. I get my tortillas from a local Hispanic grocer that carries fresh masa ones, but brands like La Banderita and Mission Gluten-Free are easy to find nationwide.
As for the produce? Hit your local farmers market if it’s open. Nothing like a just-picked head of cabbage or limes that haven’t been sitting in a warehouse for two months.
Print
Gluten-Free Pulled Pork Tacos (Corn Tortillas)
- Total Time: 0 hours
- Yield: 12 tacos 1x
- Diet: Gluten Free
Description
Slow-cooked pulled pork tucked into warm corn tortillas, topped with crunchy cabbage slaw and a cool lime crema. Naturally gluten-free and packed with bold, fresh flavor. A perfect crowd-pleaser for weeknights or gatherings.
Ingredients
For the Pulled Pork:
3–4 pounds boneless pork shoulder (also called pork butt)
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ cup orange juice (fresh-squeezed if you can swing it)
¼ cup apple cider vinegar
1 small yellow onion, sliced thin
4 garlic cloves, smashed
For the Slaw:
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large carrot, peeled and grated
¼ cup chopped cilantro
Juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt + pepper, to taste
For the Lime Crema:
½ cup sour cream (or plain Greek yogurt)
Zest of 1 lime
Juice of 1 lime
Pinch of salt
For Serving:
12 small corn tortillas (gluten-free, soft or toasted)
Extra cilantro
Lime wedges
Pickled red onions (optional but so good)
Instructions
In a small bowl, mix up your dry rub: smoked paprika, chili powder, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper. Pat your pork shoulder dry with a paper towel, then rub the spice mix all over it. Don’t be shy—get it into all the cracks.
Throw the sliced onion and smashed garlic into the bottom of your slow cooker. Place the pork on top. Pour in the orange juice and apple cider vinegar. Put the lid on.
Cook on low for 8–10 hours or high for 5–6 hours. The pork should fall apart with just a nudge of a fork. If it doesn’t, let it go a little longer.
Transfer the pork to a big bowl or cutting board. Shred it using two forks. Scoop out the cooked onions and mix them back in (they’re sweet and packed with flavor). Add a few spoonfuls of the cooking liquid to keep it juicy. Taste. Add a bit more salt if it needs it.
Notes
Use 100% corn tortillas to keep this recipe gluten-free (always check labels).
Pork shoulder can be cooked a day ahead—flavor gets even better.
Want to save time? Use a bagged slaw mix instead of slicing cabbage.
Leftovers are amazing for taco bowls, sandwiches, or quesadillas (use GF tortillas).
- Prep Time: 25 minutes
- Cook Time: 8 hours (slow cooker on low) or 5–6 hours (slow cooker on high)
- Category: Dinner, Main Course, Gluten-Free
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: Approx. 410 per serving (2 tacos)
- Sugar: 5g
- Sodium: 530mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
