The Meal Planner


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
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Sweet Pork:
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

Avocado Cream:
2 green onions, thinly sliced
1 avocado
2 tbsp reduced-fat sour cream
2 tbsp lime juice
1/4 cup cilantro leaves
1 clove garlic, minced
1/4 tsp salt

Other toppings:
Shredded lettuce
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

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THE RESULTS?
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.

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10 Responses
  1. Anonymous Says:

    I'm not one to ever really leave comments on these sorts of things, but I feel like I need to say Hi now- I've been reading your site for about 5 months, and I am thoroughly enjoying it! I too, am a big "foodie"- nothing pleases me more than to sit down at the end of a day to a great meal. Your pictures alone make me hungry and your menu choices are fantastic! I teach a cooking class from my home as well as at my church both on a weekly basis, and I have now used a few recipes from you which have been great hits! This week I tried your pork tacos, and great reviews in this house!!! I have three small children, and they couldn't wait for the leftovers the next day! So thank-you- you're doing a great job! Keep it up!


  2. WOW. Thank you so much for taking the time to comment and for encouraging me! I'm so happy that you were able to cook my recipes and enjoy the food with your family, church and cooking classes. Even though you don't normally comment, I so appreciate that you did!


  3. Sallybee Says:

    Found this recipe on Pinterest and made it for supper tonight. What a delicious meal in a crockpot!! Thanks for sharing your recipe. (I do not like pork, but this sounded so yummy and it absolutely was.)


  4. Mariam Says:

    I would love to make this recipe, it sounds great. My only problem is - I'm allergic to avocado. Do you have any suggestions for a substitute or a different sauce to go on top? Thanks!


  5. Hi Mariam!

    What's so great about the avocado cream on top is that it cuts through the sweetness of the pork and compliments it nicely. With that being said, I still think you could do it without avocados. Blend up sour cream with cilantro, lime, maybe some garlic and create a Lime-Cilantro Cream as a topping....so basically just swap the avocado in the recipe for some more sour cream. I think it would work out pretty great :)


  6. Mariam Says:

    I'll give it a try and see how it goes! Thanks!


  7. Lisa Says:

    Hi there....I LOVE the recipes you've posted and am so excited to have found your site. THANK YOU! :O)

    Ok, I am interested in making the pork tacos....with the taco rice of course but my boyfriend and I don't eat pork. I was hoping to use chicken and was curious if you thought any of the ingredients should change per flavor profile? I have made shredded pork in the slow cooker before and would assume this would work for this dish as well. Any thoughts?

    Lisa


  8. Lisa Says:

    OOPs...I meant I have made shredded "CHICKEN" in the slow cooker.....duh me! :o)


  9. annkas Says:

    I made this for dinner on a HOT day because the slow cooker doesn't heat up the kitchen the way the oven does. Everyone loved it! I had to make a second batch of the avocado cream. Thanks for a great recipe.


  10. Anonymous Says:

    awesome recipe! But to make it even more healthy, substitute sour cream for plain greek yogurt. Can't tell the difference and less fat! Cheers!