Gluten Free Pulled Pork Green Chile Slaw is cooked slowly in gluten free hard cider. The guajillo peppers add the perfect smoky subtleness!
A few weeks ago I saw a recipe for slow cooker pulled pork tacos braised with beer. How had I never tried this? It sounded amazing, and I guess is something that is pretty common. Beer is great for braising!
Of course I wasn’t going to braise pork in traditional beer because it has gluten. There are several gluten free beers on the market BUT I started thinking… if beer braised pulled pork is good then I bet that hard cider braised pulled pork would be even better! (We are big hard cider fans.)
So that is what I did. Next time pork was on sale at my grocery store I picked up a few pounds and created this slow cooker gluten free pulled pork tacos recipe.
This is an easy, throw-everything-in-the-slow-cooker kind of meal. Those are my favorite (like this gluten free one-pot chicken taco pasta)! There is minimal prep, no chopping or dicing. Everything goes in the slow cooker in the morning and then it is done by dinner.
I used dried guajillo peppers, which I discovered this last year. They add a great subtle smoky flavor! When the pork was done I pureed the peppers with the cooking liquid, which made a savory sauce for the pulled pork. The peppers brought just a little smokiness and the hard cider cooking liquid brought a little sweetness. I used a granny smith hard cider so it wasn’t very sweet and it brought a great balance of flavors to the gluten free pulled pork tacos!
I only used 2 guajillo peppers and the flavor was very mild and subtle. If you love heat and smoke I would add 4 or more!
Now on to the slaw! You could skip the slaw, or use cheese or sautéed veggies on your tacos instead, if you really want. I, however, love the creamy and crunchy texture that the green chile slaw adds to the tacos. BONUS, it is dairy free too.
I think a fresh fruit salsa like this pineapple kiwi salsa would be spectacular too!
I used mild green chile in my slaw. Being a New Mexico girl I didn’t feel like it had any heat at all, but you can adjust the amount of green chile to your liking.
Together the slow cooker hard cider pulled pork and the green chile slaw making a winning street taco to switch up your Taco Tuesday!
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Gluten Free Pulled Pork with Green Chile Slaw Recipe
Ingredients
- 2 1/2-3 pounds Pork Shoulder Butt
- 1 12 oz bottle Gluten Free Hard Apple Cider
- 2 teaspoons Minced Garlic
- 1 teaspoon Coriander Seed
- 2-4 Dried Guajillo Pepper
- Salt and Pepper
- 1 cup Water
- 1/2 cup Mayonnaise
- 1 4 ounce can Diced Green Chiles
- 1 Lime Juiced
- 1-2 tablespoons Honey To taste
- 3-4 cups Cole Slaw Mix
- Gluten Free Soft Corn Tortillas To serve
Instructions
- Place the pork in a slow cooker with the hard cider, garlic, coriander, and dried guajillo peppers. Season with pepper and approximately 1 teaspoon of salt. Add more water until the meat is almost covered (about 1 cup, but it depends on the size of your slow cooker).
- Cook on low heat for 8-10 hours or high heat for 4-7 hours (cooking time varies by slow cooker) until the meat begins to fall apart.
- Remove the pork to a clean plate and shred (I just tossed my meat with tongs and it fell apart!)
- Puree the cooking liquid with the guajillo peppers (remove the stems) in your blender or use an immersion blender.
- Add the shredded pork and the cooking liquid back to the slow cooker and toss to coat.
- Heat the corn tortillas in a dry skillet or in your microwave so they are soft and warm.
- To make the slaw, mix the mayo, green chile, lime juice, and honey. You can use less or more honey to make the dressing to your liking.
- Toss the cole slaw mix in the dressing and serve immediately.
- Instead of cooking in the slow cooker, cook in your Instant Pot on "Meat" and push the "more" button until it says 40.If you are using a whole roast, not cut into chunks like country style ribs, set it to 45 or 50.
- Let the pressure come down before opening, and follow the rest of the directions, from step 3 on.
Notes
- I use country style boneless pork ribs because they are cut into chunks and cook a little faster than a whole pork butt. They also shred very easily because they are already cut into chunks.