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Pineapple Pulled Pork Tacos with Avocado Crema

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!

Course Main Course
Keyword Avocado, Pineapple, Pork
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 people


Crock-pot Ingredients

  • 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

Avocado Crema

  • 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

(Optional Toppings)

  • Green Onions Chopped
  • Pico De Gallo


Pineapple Pulled Pork

  1. 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.

  2. Cook for 6 hours (or desired setting).

  3. 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.

Avocado Crema

  1. Mash Avocados in a medium size bowl. Add the remaining ingredients and mash to combine again. 


  1. 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.