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Author Notes: Simply delicious and a great crockpot recipe! —mtlabor
- 2.5 pounds pork shoulder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 2 cups chicken stock
- 1/2 cup beef stock
- 2 small avocados, pitted
- 1/2 cup sour cream
- 1 lime, cut in half
- 1 tablespoon cilantro
- salt and pepper to taste
- 1 jalapeno, seeded and sliced
- soft tortillas
- mexican cheese blend
- shredded lettuce
- 1 tomato, diced
- Place first 7 ingredients in crock pot (yep, CROCKPOT!) and heat on low for 7-8 hours. Pork should be falling apart as you touch it, so shredding should be a breeze. Salt and pepper to taste and let simmer on warm while you prep the toppings.
- Everything else requires pretty much no actual "cooking", but is crucial to the flavors of the taco.
- The avocado cream is just heavenly, and so simple! In a food processor, combine the avocados, sour cream, juice from 1/2 of the lime (I used the other half of the lime juice to add a little zing to the pork, but that's optional), and cilantro. Process on low for about 30 seconds and voila... avocado cream.
- All of the other toppings should be self explanatory and you could even improvise and put whatever you'd like on there!
- This recipe was entered in the contest for Your Best Roasted Pork Shoulder
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