Slow Cooker Pulled Pork Tacos
"Get ready to turn up the volume on Taco Tuesday! These juicy, flavorful pulled pork tacos stuffed with avocado cream are about to give your local taqueria a run for their money. Since we’ll take bone broth any way we can get it, we’re always looking for new ways to sneak a little broth in during our recipe development. These tacos are no exception. We slow cooked this pork in a crockpot with our hearty beef bone broth and added the juice of two limes to keep the flavor a-la-Mexicana. Cumin, cilantro, and salsa make these tacos taste as authentic as possible. However, they reach the ultimate taste and texture when you serve them up in warm corn tortilla shells and top them with avocado cream. You can finish these off with any salsa you would like, such as pico de gallo, salsa fresca, mango salsa or tomatillo salsa."
Serves2 People
Preparation Time4 min
Cooking Time4 hr
Ingredients
- 1 pound boneless pork butt
- 1 teaspoon Himalayan pink salt
- 1 teaspoon ground black pepper
- 1 cup brown sugar
- 1 tablespoon cumin
- 1 cup Kettle & Fire Beef Bone Broth
- 3 limes
- 1 clove garlic smashed
- 1 onion cut into quarters
- 1 cup water
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With a paper towel, pat both sides of the pork dry. In a small bowl, mix the salt, pepper, brown sugar and cumin with a fork. Rub the spice mixture evenly onto both sides of the pork.
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Place the pork in a 5-quart crock pot. Pour bone broth over the pork and squeeze the juice of 2 limes. Add garlic, onion and water. Cover with a lid and set the crockpot to cook on high heat for 4 hours (or low for 8 hours).
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While the pork is cooking, prep the avocado crema by blending the sour cream and avocado in a food processor until the consistency is smooth. Add salt to taste. Place in the refrigerator until the pork is ready.
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Once the pork is fully cooked and tender, take it out of the crock pot and shred with a fork.
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In a skillet over medium heat, warm the 4 corn tortillas until pliable.
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Assemble the tacos by placing the pork, cabbage, avocado crema and salsa in a corn tortilla. Garnish with cilantro and freshly squeezed lime juice from remaining lime.