Sweet Pulled Pork Tacos with Avocado Crema
Another one for an epic game day spread – Pulled Pork Tacos with Avocado Crema!!
Servings: 10 servings
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
- ¼ cup cilantro
- 4 cloves garlic
- 1 teaspoon kosher salt
For the Slaw
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- ½ yellow onion thinly sliced
- ⅓ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ½ 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.
Notes
Make the slaw at least 2 hours in advance. It could go even longer, too.
Nutrition
Calories: 290kcal | Carbohydrates: 13g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 837mg | Potassium: 891mg | Fiber: 5g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 3mg