The snow has finally hit us here in Southern Alberta and it came with serious force. The roads have been treacherous for days, the wind has howled and blown causing white outs and most people are opting to stay inside if at all possible.
On days like these, I love the warmth and ease of my slow cooker so I wanted to share with you one of our family's favorite ways to use the slow cooker: Sweet Pork Tacos. 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. I'm big on contrast of textures so I love these with hard shell tacos.
Recipe for sweet pork by Jamie Cooks It Up!
Recipe for avocado cream by Ellie Krieger
3 lb pork loin roast (or pork shoulder roast-they are much cheaper)
2 cups salsa
4 oz can green chilies
½ cup brown sugar
1 can black beans, rinsed and drained
2 green onions, thinly sliced
2 tbsp reduced-fat sour cream
2 tbsp lime juice
1/4 cup cilantro leaves
1 clove garlic, minced
1/4 tsp salt
Thinly sliced onion (optional)
Hard shell tacos
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.
Click here for printable version of Sweet Pork Tacos with Avocado Cream
I always use pork shoulder in this dish. It's such a great way to tenderize a cheap cut of meat, so this meal is quite inexpensive. My girls can't resist the sweet pork and everybody loves tacos so this dish is a total winner.