 | I am obsessed with sweet chili sauce. One of my favorite places for happy hour sushi serves it with fried calamari, it is perfection. I also love dipping crab Rangoon into it. When I saw this recipe on Pinterest, I knew I wanted to try it. It was amazing. C said the pork smell was "too pungent" through out the day, having him back home has sure been an adjustment! Who doesn't like the smell of meat braising in the crockpot? C and I had ours on corn tortillas, while Miss F opted to load hers up with black beans on a flour tortilla. The slaw was perfection. Thanks to How Sweet It Is for the amazing recipe inspiration! |
1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 onion, peeled and chopped
1 pork shoulder roast
½ cup salsa verde
1 cup of beer
2 cups sliced green cabbage
1 carrot, peeled and shredded
3 tablespoons sweet chili sauce
1 lime, juiced
flour or corn tortillas, for serving
1 avocado, chopped
1 lime, juiced
3 tablespoons sour cream
Combine cumin, garlic powder, salt and pepper together in a small bowl and mix until combined. Spray the inside of the crockpot with cooking spray and layer the onions over the bottom. Add pork to the crockpot and cover with the seasoning mixture. Pour the salsa and beer over the roast, then cook on low for 10 to 12 hours. Shred the pork with two forks and return to the crockpot for 20 minutes more.
Add the cabbage and carrot to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. Set aside.
Add the avocado, lime juice and sour cream to a food processor. Blend until pureed and creamy.
Assemble the tacos, first add a heaping fork full of pork to each tortilla. Top with the slaw and avocado cream, serve.
| Pin It Now! |
1 comment:
I love tacos and this is a great recipe to try, thanks for sharing.
Simon
Post a Comment