Servings: 8-12

INGREDIENTS:

1 (2-3 lb.) Boston butt pork roast
8 Tbsp coconut oil
No sugar added taco Seasoning
3 cloves garlic, sliced
1 large onion, quartered
1 (4-oz) can whole green chilies, drained
6-8  Romaine leaves
chopped tomatoes
sliced avocados
Full fat sour cream
Full fat shredded cheese
lime wedges
chopped scallions and fresh cilantro springs, for garnish

INSTRUCTIONS:

1. Place pork roast, coconut oil, taco seasoning, garlic, onion and chilies in a slow cooker.
2. Cook on low until tender enough to shred, 10 hours, or 6 hours if cooked on high.
3. Remove pork from cooker and shred meat with a fork. 
4. Spoon some of shredded pork evenly down center of a Romaine leaf and roll it up. Repeat with remaining pork and lettuce leaves.
5. Each Proteins style taco should have 2 Romaine lettuce leaves with 2-3 oz of pork, 1 tbsp chopped tomato, 1/4 sliced avocado, 1 tbsp Full Fat sour cream and 1/8 cup shredded cheese. Garnish with chopped scallion, cilantro sprigs and lime juice.