Today is a recipe sharing kind of day! I cannot express how much we love this recipe!! I believe the crockpot was invented by God Himself.
Sweet Pork Tacos with Avocado Cream Sauce
Pork recipe from: http://jamiecooksitup.blogspot.com/2010/01/sweet-pork.html
Avocado Cream from: http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-stuffed-potato-skins-with-avocado-cream-recipe/index.html
The genius who put it together: http://themealplanner.blogspot.com/2010/11/sweet-pork-tacos-with-avocado-cream.html
Just as the name suggests the meat is slightly sweet with just a hint of heat, topped with a cool, creamy and tangy avocado cream. If you like the texture contrast, use some hard taco shells, otherwise, we stick with the soft.
3 lb pork loin roast (or pork shoulder roast-they are much cheaper)
2 cups salsa
4 oz can green chilies
¼ cup brown sugar
1 can black beans, rinsed and drained
2 green onions, thinly sliced (we omit this and they are still awesome)
2 tbsp sour cream
2 tbsp lime juice
1/4 cup cilantro leaves
1 clove garlic, minced (we use powder since I have a recent allergy to fresh garlic, ridiculous I know)
1/4 tsp salt
Thinly sliced onion (optional)
In the bottom of a large slow cooker mix salsa, green chilies, brown sugar and black beans. Add the pork roast and cook on high for 4-6 hours or on low 6-8 hours. Take the meat out of the slow cooker and shred it up with a fork. Return it to the pot and mix with the sauce and beans.
To make the avocado cream add green onions, avocado, sour cream, lime juice, cilantro, garlic and salt to a food processor and puree until smooth.
To serve, scoop the sweet pork into hard shell tacos and top with a dollop of avocado cream, shredded lettuce and onions if desired.
This is amazing and I promise you won’t regret it!!