Pulled Pork Street Tacos (with Cassava Flour Tortillas)

Growing up in SoCal, I’ve always been a fan of pulled pork street tacos. I’ve topped this gluten-free, paleo version with pickled red onions and pineapple.

pulled pork tacos

There is so much goodness in this pulled pork street taco recipe I don’t even know where to begin. If you saw my recipe posts on Cassava Flour Tortillas or Herbed Cassava Chips, you know I’ve got a thing with cassava flour lately. I also completely swoon over pulled pork. And with Cinco de Mayo coming up, I’ve also got a thing with tacos (although, who doesn’t in California?!).

So I got to thinking – why not combine all of these for the most delectable gluten-free, paleo-friendly pulled pork street tacos? A smart idea, right? And let’s be honest. When it comes to the best street tacos ever, carnitas always wins. Hands down.

Now, given that there’s multiple recipes within this recipe, I have a few recommendation to be most efficient (and to not completely destroy your kitchen in one fell swoop, like I did):

  • Feel free to make the pulled pork the day ahead and refrigerate. You can then heat up as needed individual portions or the entire batch for a party. When reheating, you can microwave the pork or saute it. For the saute method, heat 1 tablespoon of olive oil in a large pan and place enough of the pulled pork to cover the bottom of the pan. Let it crisp up on one side for crispy, carnitas goodness.
  • Make the cassava flour tortillas in the morning, cool fully and place in a Ziploc bag. Just make sure to add a small piece of parchment paper between each tortilla to prevent sticking. These can then be microwaved for a few seconds to heat up.
  • Make the pickled red onion the day (or days) before hand. It will keep for a month in the refrigerator, so there’s no need scurry around at the last minute trying to whip it up.

These tacos are so delicious you’ll definitely go back for seconds. And probably thirds. So heads up, don’t fill up on guacamole!


pulled pork tacos

pulled pork tacos

Pulled Pork Street Tacos (with Cassava Flour Tortillas)

5 from 8 votes
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 6 (with leftover pork)
Author: Lisa Bryan
Growing up in SoCal, I've always been a fan of pulled pork street tacos. I've topped this gluten-free, paleo version with pickled red onions and pineapple.


Pickled Red Onion:

  • 1 red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 tsp salt
  • 1 tbsp honey


  • All of the ingredients should be cooked as per their individual recipes. For the pickled red onion, bring a small pot of water to a boil. Blanch the onion slices in the hot water for 30 seconds. Remove the onion by pouring the pot of water over a colander. Set the colander of onions aside.
  • Add the vinegar, salt and honey to the pot and place back on the stove on medium heat. Heat for 2-3 minutes, just until warm and the honey is dissolved. Pour the vinegar into a glass jar or container (with a lid). Add the onion slices, cover and let sit at room temperature for 30 minutes. then place in the refrigerator for at least one hour before serving.
  • Assemble your tacos by placing a portion of warmed pulled pork, a few slices of onion, a spoonful of pineapple chunks and some cilantro on top of each cassava flour tortilla.


Calories: 547kcal, Carbohydrates: 48g, Protein: 43g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 138mg, Sodium: 824mg, Potassium: 1053mg, Fiber: 5g, Sugar: 21g, Vitamin A: 1290IU, Vitamin C: 88.8mg, Calcium: 80mg, Iron: 3.9mg
Course: Main Course
Cuisine: Mexican
Keyword: Gluten Free Tacos, paleo tacos, Pulled Pork Street Tacos, pulled pork tacos
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25 comments on “Pulled Pork Street Tacos (with Cassava Flour Tortillas)”

  1. This was so yummy! I was a bit nervous about the pickled onion but it added just the right amount of flavor to balance everything out. Thank you for sharing!5 stars

    • Hi Laura- The pickled onion is the perfect amount of extra flavoring in this recipe. Glad you enjoyed it :)

  2. We loved this! Great for a crowd and super easy to make! The pickled onions really add an extra layer of deliciousness to it! We have also made this using a homemade sweet potato tostada instead of the cassava flour tortillas and it turned out great! And we made the pickled onions whole30 compliant but taking out the honey and that was really good too :)5 stars

  3. Can you use canned pineapple or does it need to be fresh? Thanks :) 

  4. By far the favorite recipe in our home!! We serve at parties, family game night and community events we host in our home!  So flavorful and tender, love the sweetness of a touch of pineapple and the tang of the pickled red onions. Great combo of flavors and knowing they’re healthy is an added bonus! Thanks for your creative genius and sharing your recipes with us! Tacos are big in Texas too, we can’t live without Taco Tuesday!!5 stars

    • Yay, I’m so happy you love these pulled pork tacos Sonya! They’re one of my favorites as well. Enjoy your Taco Tuesday and have an extra one for me! ;) x

  5. These pulled pork tacos sound fantastic. I love pulled pork and pickled red onion. Such a tasty combo!5 stars

  6. We had these for dinner last night and they were AMAZING! Thanks so much for sharing!5 stars

  7. These tacos are gorgeous and delicious! Pineapple is one of my fave taco toppings.5 stars

  8. Great recipe. I made the tortillas and ate them with some chicken and salsa that I had in my fridge. So good.5 stars

  9. These pulled pork tacos look and sound so delicious!5 stars

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