Low and slow cooked pulled pork piled high on some tortillas then topped with coleslaw, avocado cream, and queso fresco.

Total Time: 8 hours
Pulled Pork Tacos w/Avocado Cream

Pulled Pork Tacos w/Avocado Cream

Taco Monday! That's a thing, right?! I mean, I feel like it needs to be. We can't just always have tacos on Tuesday. Monday needs some taco love too.

I love tacos… there is literally an endless number of combinations and things that you can put on your taco and it will still be good. And how can you go wrong with pulled pork, coleslaw, and avocado cream?

Uh… you can't!

Pulled Pork Tacos w/Avocado Cream

This pulled pork is simmered low and slow in a crock pot with some beer (everything is better with beer) and then shredded. It falls apart so easily with just two forks that you don't even need to do anything fancy to shred this meat. Which is how shredded meat should be.

For these tacos I used flour tortillas, but you are welcome to use corn. Usually I'm a corn tortilla kinda gal but I had some flour in the pantry form when the hubby was making quesadillas not too long ago and figured those would be fine instead of rushing to the store just for corn tortillas.

Pulled Pork Tacos w/Avocado Cream

Top the tortillas with shredded pork, then a little cabbage or coleslaw and that avocado cream. Oh to die! I really think the avocado cream is the star of this dish, it makes for a creamy and light finish to these tacos. Then the added crumbled queso fresco cheese… ah.

I need more of these in my life like now.

See, can't go wrong with tacos.

Pulled Pork Tacos w/Avocado Cream

5 from 1 vote
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
Yield: 6 servings
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Ingredients

  • 4 lb pork shoulder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 12 oz light beer

Avocado Cream:

  • 1 medium avocado
  • 2 Tbsp lime juice
  • 3 Tbsp sour cream
  • 3 Tbsp fresh cilantro

Taco Toppings:

  • 2 cups shredded cabbage
  • queso fresco crumbled
  • avocados diced
  • 6 small flour tortillas

Instructions

  1. In a slow cooker, place pork roast and rub with salt, pepper, paprika, onion powder, and garlic powder. Pour beer over top, cover, and cook on low for 8 hours.
  2. After 8 hours, remove lid and shred pork with two forks or pair of tongs. Toss well with beer then cover and cook for additional 15-30 minutes. Season with additional salt and pepper, if needed.

Avocado Cream:

  1. Place avocado, lime juice, sour cream, and cilantro in food processor and pulse until smooth and creamy.

Taco Assembly:

  1. Assemble tacos by adding pork to each flour tortilla. Top with cabbage, then drizzle with avocado cream, and finish off by adding few extra chunks of diced avocado and crumbling queso fresco on top.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

Pulled Pork Tacos w/Avocado Cream

Pulled Pork Tacos w/Avocado Cream - JenniferMeyering.com

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This Post Has 4 Comments

  1. I’m all about avocado everything (and have been since before it was cool… just sayin’), so these tacos sound delicious! Extra avocado and lime on mine please.

  2. Taco Tuesday is a suggestion not a rule! In my book every day has the potential to be taco day 🙂 Speaking of which, I’m always looking for new ways to make Taco Day even better and these are going on the list – that avocado cream (!!!). So good.

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