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Pulled Pork Tacos
**Part of pork roast could be used for another meal on another day or frozen for future taco meals.
Author:
Damaris
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
JalapeƱo 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