Author Notes
Simply delicious and a great crockpot recipe! —mtlabor
Ingredients
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2.5 pounds
pork shoulder
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2 teaspoons
cumin
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2 teaspoons
garlic powder
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2 teaspoons
chili powder
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1 teaspoon
oregano
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2 cups
chicken stock
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1/2 cup
beef stock
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2
small avocados, pitted
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1/2 cup
sour cream
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1
lime, cut in half
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1 tablespoon
cilantro
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salt and pepper to taste
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1
jalapeno, seeded and sliced
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soft tortillas
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mexican cheese blend
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shredded lettuce
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1
tomato, diced
Directions
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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.
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Everything else requires pretty much no actual "cooking", but is crucial to the flavors of the taco.
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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.
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All of the other toppings should be self explanatory and you could even improvise and put whatever you'd like on there!
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