Sometimes pulled pork tacos are the only thing that will get you through that really loooong, tough week:)
Am I the only one that takes out stress on their kitchen??? If the result is THIS goodness, then I am grateful!
Just stuff one or two of these in your face and life is good again..
These pulled pork tacos are colorful, spicy, crunchy, saucy handfuls of yummy!
Break out the crockpot already, fall is on it’s way. This just seems like the perfect time of year to make all the crockpot recipes:)
The pork part of the recipe can be done in the crockpot a day or so ahead if needed. Just mix in the enchilada sauce and pop into the oven while chopping the veggies and making the awesome avocado sauce.
I hope everyone has a wonderful weekend! I think I will go find a mountain to hike or at least a really steep hill:)
Cheers!!
Pulled Pork Tacos
Ingredients
- 5 lb pork roast or loin
- 3 cloves garlic , smashed
- 2 tsp natural sea salt
- 2 tsp fresh cracked black pepper
- 4 cups chicken broth
- 1 small can red enchilada sauce , or homemade
- corn or flour tortilla shells
- Radishes , sliced thinnly
- Jalapeño peppers , sliced with seeds and ribs removed for less heat
- Red onion , chopped
- 1/4 cup cilantro , chopped
- Avocado Cream
- 2 avocados
- 1/2 cup sour cream
- 4 Tablespoons whipping cream
- 1/2 tsp natural sea salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Add the pork roast into a large crockpot with the next four ingredients.
- Cook on low for 8 to 10 hours.
- Remove from crockpot and shred meat with two forks
- Preheat oven to 350 degrees
- Put shredded meat into a medium oven safe casserole dish
- Pour enchilada sauce over shredded meat and put into oven for 25 to 30 minutes
- Wrap tortilla shells in foil and warm in oven for 5 minutes
- Chop and slice veggies for topping
- For avocado cream put avocados, sour cream, whipping cream, and seasonings into blender
- Blend until completely smooth