Shredded Chipotle Pork Tacos with Cilantro Avocado Cream

Recipe

Main Dish
Shredded Chipotle Pork Tacos with Cilantro Avocado Cream

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Recipe Data

6
Servings
20min
Prep
6hr
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    Cilantro Avocado Cream
    2ripe avocados, pitted and peeled
    ½ c.sour cream
    Juice of 1/2 lime
    ¼ c.cilantro, chopped
    Salt and pepper, to taste
    Tacos
    3 tbsp.chipotle peppers in adobo sauce, chopped
    ½ c.ketchup
    8 clove(s)garlic, smashed
    1small onion, diced
    2 tsp.dried oregano
    2 tsp.ground cumin
    1 ½ tsp.ground coriander
    2 tbsp.brown sugar
    1 tsp.kosher salt
    1 tsp.black pepper
    1(2-1/2 to 3 lbs) chef prime pork rib roast
    12corn or flour tortillas, warmed, divided
    2 c.shredded coleslaw cabbage, divided

    Things To Grab

    • Small bowl
    • Slow cooker

    Directions

    1. To make Cilantro Avocado Cream, mash the avocados and stir in the sour cream, lime juice and cilantro in a bowl. Season to taste with salt and pepper, cover and refrigerate.

    2. Combine chipotle peppers, ketchup, garlic, onion, oregano, cumin, coriander, brown sugar, 1 teaspoon kosher salt and 1 teaspoon black pepper in a slow cooker. Place pork roast in slow cooker and turn to coat.

    3. Cover and cook on LOW for 6 to 8 hours or until pork shreds easily with 2 forks. Shred pork in the slow cooker and combine with cooking liquid.

    4. Serve pork with desired tortillas, cabbage slaw and Cilantro Avocado Cream.

    Nutrition facts

    Servings

    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 115mg
    • Sodium: 710mg
    • Total Carbohydrates: 47g
    • Protein: 46g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 30%
    0%
    Iron 15%
    0%
    Calcium 8%