Ingredients
2 lb. boneless pork shoulder, trimmed of excess fat
kosher salt
Freshly ground black pepper
1/4 c. brown sugar
1 tbsp. cumin
1 c. chicken stock
5 limes
2 cloves garlic, smashed
2 onions, cut into quarters
1/2 c. sour cream
1 avocado
1/4 c. bbq sauce
8 small corn tortillas
1/2 c. shredded red cabbage
1 c. pineapple salsa
1/2 c. freshly chopped cilantro
Preparation
Step 1In the bowl of a slow cooker, pat pork dry and rub with 1 tablespoon salt, 1 teaspoon pepper, brown sugar, and cumin. Coat mixture evenly all over pork. Add chicken stock, juice of 2 limes, garlic, onions and 1 cup water to the slow cooker. Cook on low for 8 hours.Step 2In a small food processor blend sour cream and half of a chopped avocado until smooth. Keep both in the fridge until ready to serve. Dice remaining avocado and set aside.Step 3Remove pork from braising liquid and shred using two forks in a mixing bowl; toss together with your favorite BBQ sauce.Step 4Assemble each taco with a corn tortilla, cabbage, a spoonful of pulled pork, chopped avocado, avocado crema, pineapple salsa, and cilantro. Cut remaining limes into wedges and serve with tacos.
