Pineapple Pulled Pork Tacos With Avocado Crema
We’ve sweetened up the classic pulled pork taco with these Pineapple Pulled Pork Tacos. But before we let these bad boys get too sweet on us, we added an avocado crema with a generous amount of lime juice that really pulls this whole taco together. Are these tacos worth waking up at 5:30 so that they can slow cook all day for dinner? YES!
Pineapple Pulled Pork Tacos with Avocado Crema
These sweet Pineapple Pulled Pork tacos come with a citrus kick in the avocado crema. The crema is good a dip for chips all by itself too!
- 3 lbs Pork shoulder (pork butt)
- 4 ounces Canned Green Chiles
- 8 ounces Canned Pineapple Chunks in Heavy Syrup
- 2 cups Chipotle Salsa
- Salt to taste
- 2 whole Avocados
- 4 Green Onions Finely Chopped
- 2 tbsp Sour Cream
- 3 1/2 tbsp Lime Juice
- 1.4 cup Cilantro Finely Chopped
- 4 cloves Garlic Minced
- Salt to taste
- Green Onions Chopped
- Pico De Gallo
Pineapple Pulled Pork
Trim excess fat from pork shoulder. Place the pork in the bottom of the crock-pot. Lightly salt the pork. Dump the pineapple with juices, green chiles, and salsa over the pork.
Cook for 6 hours (or desired setting).
Remove the pork and shred it using two forks. If the sauce in the crock-pot is thick enough, add it to the shredded pork. If not, drain as much excess juice as possible before adding it to the pork.
Mash Avocados in a medium size bowl. Add the remaining ingredients and mash to combine again.
Fill tortillas with the shredded pork first. Spoon and spread a layer of avocado crema on top and finish it off with some pico de gallo or other toppings.
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