This has become one of our favorite meals.  One thing I’ve learned since taking on this Paleo challenge is how to be creative in the kitchen.  I’ve trashed all the ideas I used to have about the way food was “supposed to be” and am learning how to cook differently. Take these tacos for example.  The shell is lettuce, the rice is cauliflower, and there are no beans or cheese.  Ok fine, there is a little tiny bit of raw goat cheese.  Couldn’t resist it. But still. My point.  Thinking outside the box has resulted in the best food ever to come out of my kitchen. As long as my spice drawer is fully stocked, and my fridge is full of meat and veggies I’m good to go. And any meal that starts with sizzling garlic and onion is gonna be good. That is just simple truth.

Bear with me a little on this recipe.  Or at least use your own creative cooking freedom. There are a lot of components to this.  They are all hard to mess up – so just go with it. Add a little more of this, a little less of that.  It will be good.  Promise.

INGREDIENTS: (pulled pork)

• 1 medium – large pork shoulder roast (we get ours from Skagit River Ranch, as always) 
• 1 onion, roughly chopped
• 3-5 cloves garlic, chopped
• 1 teaspoon pepper
• 1 teaspoon Maldon Smoked Sea Salt
• 2 teaspoons chili powder
• 2 teaspoons Smoked Hot Paprika
  
• 1 teaspoon Ground Chipotle Seasoning
  
• 1 teaspoon ground cumin

METHOD: (pulled pork)

1. Put onion in the bottom of slow cooker.  Add pork roast.  Top with garlic and spices.  Fill with water until pork is submerged about half way.  Cover, turn on high, and let cook for 4-6 hours until pork is fork tender and pulls apart easily.

INGREDIENTS: (mexican cauliflower “rice”)

• 1 head cauliflower

• 2 tablespoons olive oil 

• 1/2 onion

• 2 cloves garlic, minced

• 1 cup Diced Tomatoes
  

• 1/2 cup Strained Tomatoes
  

• 1 teaspoon ground cumin 

METHOD: (mexican cauliflower “rice”)

1. Grate raw cauliflower either in food processor, or with handheld cheese grater.  It should be coarsely grated, like long grain rice, and not overly fine – like couscous.  If you grate it too small, it will be soggy.
2. Heat olive oil in large sautée pan.  Throw in onion and garlic and sautée until golden and fragrant.
3. Add cauliflower “rice” and ssautée over high heat for 3-5 minutes, stirring constantly.
4. Add in remaining ingredients.  Sautée on high for another 2 minutes until fully incorporated.  You may have to pour off a little extra moisture from cauliflower and tomato.
5. Done!  Make sure not to over cook, will become too mushy rather quick.  High heat, short period of time is the way to go.  Almost like flash frying it real fast.

PUTTING IT ALL TOGETHER:

1. Set up assembly line with all your fixin’s – some options:  lettuce for shells, sautéed onions and peppers, guacamole or sliced avocado, salsa, fresh cilantro, lime slices… and don’t forget your “rice” and pork.
2. Assemble tacos.  Consume.  I like my “rice” on the side.  Husband and bro-in-law prefer it inside the taco lettuce shell.  Doesn’t matter what you do as long as you like it.

*Use organic ingredients whenever possible.

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