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Pulled Pork Tacos with Avocado Cream Recipe

Pulled Pork Tacos with Avocado Cream recipe


This recipe is for delicious tacos filled with tender pulled pork and topped with a creamy avocado sauce. It's a fun meal to make and eat. You cook the pork until it's so soft it falls apart. Then you put it in a taco shell and add yummy avocado cream on top.


1.5 kg Pork Shoulder
2 Tbsp Olive Oil
1 Large Red Onion, sliced
4 Cloves of Garlic, minced
1 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
1 Tbsp Dried Oregano
2 Chipotle Peppers in Adobo Sauce, chopped
400 ml Beef Stock
2 Tbsp Apple Cider Vinegar
1 Tbsp Honey
12 Corn Tortillas
2 Avocados
100 ml Sour Cream
1 Tbsp Lime Juice
Salt and Pepper to taste


Preheat your oven to 150°C/300°F.
Cut the pork shoulder into large chunks and season with salt and pepper.
Heat olive oil in a large oven-proof pot over medium-high heat. Brown the pork chunks on all sides, then remove from the pot and set aside.
In the same pot, add the sliced red onion and minced garlic. Cook until softened.
Stir in the ground cumin, smoked paprika, and dried oregano. Cook for another minute until fragrant.
Add the chopped chipotle peppers, beef stock, apple cider vinegar, and honey. Stir to combine.
Return the pork to the pot. Bring to a simmer, then cover with a lid and transfer to the oven.
Cook for about 3 hours, or until the pork is very tender and can be easily shredded with a fork.
While the pork is cooking, make the avocado cream. In a blender, combine the avocados, sour cream, lime juice, and a pinch of salt. Blend until smooth.
Remove the pork from the oven and shred the meat using two forks.
Warm the corn tortillas in a dry skillet or in the oven.
Assemble the tacos by placing some of the pulled pork on each tortilla, then top with a dollop of avocado cream.
Serve immediately with extra lime wedges and your choice of sides.

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