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Sweet Pulled Pork Tacos with Avocado Crema

Author: Gaby Dalkin

Ingredients

For the Pork

  • 2 cups chipotle salsa
  • 4 ounces canned green chilies
  • 2 tablespoons brown sugar
  • 3 pounds pork butt
  • Kosher Salt

For the Avocado Sauce

  • 4 green onions sliced
  • 2 whole avocados
  • 4 tablespoons lime juice
  • 2 tablespoons sour cream
  • ΒΌ cup cilantro
  • 4 cloves garlic
  • 1 teaspoon kosher salt

For the Slaw

  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 yellow onion thinly sliced
  • 1/3 cup apple cider vinegar or red wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes

Assembly:

  • Small flour or corn tortillas
  • Extra green onions

Instructions

  • For the pulled pork: in the bottom of a large crock pot, mix salsa, green chilies and brown sugar. Add the pork and sprinkle with salt, cook on low for 6-8 hours or high for 4-6 hours. Take the meat out of the crockpot and shred with 2 forks. Return to the pot and mix with the sauce.
  • For the avocado cream sauce: slice green onions and mash the avocados. Add lime, sour cream, cilantro, garlic and salt. Mash to combine.
  • For the slaw: Combine the cabbages, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours before serving. Drain before serving.
  • To serve, put some slaw on top of a tortilla, followed by a few spoonfuls of the pork and then a spoonful of the avocado sauce and green onions on top.