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5 from 8 votes

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.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Gluten Free Tacos, paleo tacos, Pulled Pork Street Tacos, pulled pork tacos
Servings: 6 (with leftover pork)
Calories: 547kcal
Author: Lisa Bryan


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