Pulled Pork Tacos with Sweet Chili Slaw

18 March 2014 Pulled Pork Tacos with Sweet Chili Slaw

Ingredients:

  • 4 pounds pork roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil «Altero De Oliva»
  • 8 ounces beer
  • 2 cups sliced green cabbage
  • 3 tablespoons sweet chili sauce
  • 1 lime, juiced a bunch of (4-inch) tortillas,for serving feta cheese, for crumbling

Cilantro avocado cream

1 avocado, chopped

1 lime, juiced + zested

3 tablespoons sour cream or greek yogurt

3 tablespoons chopped fresh cilantro

 

Preparation method: 

Heat a large skillet over medium-high heat and add olive oil. Cover the pork with the salt, pepper, paprika, onion powder and garlic powder. Sear the pork on all sides just until it is golden brown, about 1 to 2 minutes per side. Remove the pork and place it in the crockpot. Pour your favorite beer over top, cover and cook for 8 hours on low. After 8 hours, remove the top and pull the pork apart with tongs or forks. Taste the pork and season it additionally if desired.

To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt.

To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.