If you're on a Paleo diet, it may feel like it's impossible to indulge in the wonders of a pulled pork sandwich. Not so! With this recipe, we substitute bread for Portobello caps, and use duck instead of pork for a delicious lunch that won't ruin your calorie count.

8 Portobello mushroom caps, wiped clean with damp cloth
1 ½ avocado
1 tomato
4 kale leaves, stems removed, chopped, seasoned if desired
For the pulled duck:
1 whole pastured duck, rinsed and patted dry
1 tablespoon olive oil
1 small onion, diced
4 garlic cloves, crushed and minced
1 cup apple cider vinegar
½ cup tomato sauce
3 tablespoons tomato paste
3 tablespoons honey or maple syrup
1 teaspoon hot sauce
1 teaspoon black pepper
Salt to taste
How to make it 

Sprinkle duck with salt and pepper. Cook on high in slow cooker for 3 hours, or on low for 5 hours.

Add onion to a saucepan with 1 tablespoon of olive oil, and cook over medium heat for 5 minutes or until tender.

Add apple cider vinegar, garlic, tomato sauce, tomato paste, honey, black pepper, salt, and hot sauce. Stir well and bring to a boil. Reduce to a simmer over low heat.

Simmer the sauce until it starts thickening slightly (~15 minutes). When the duck has cooled, shred the meat with two forks.

Pour sauce over shredded duck.

Place mushroom caps on parchment-lined baking sheet and drizzle with olive oil. Add salt and pepper to taste.  Bake in preheated oven at 450˚F for 7 minutes per side.

On 4 roasted Portobello mushroom caps, layer pulled duck, sliced avocado, tomato, and kale. Top with 4 remaining mushroom caps and secure with a wooden skewer.