Slow Cooker Chipotle Pork Tacos with Avocado + Chipotle Cremas

Thanks to Stubb’s Legendary Bar-B-Q for sponsoring this post. As always, all opinions are 100% my own.

Two sauces are better than one when it comes to these tender, shredded pork tacos!

It’s no surprise that we love tacos in my house. Chicken, turkey, beef, pork, seafood and even vegetarian tacos are all fair game. I rarely meet an ingredient I don’t want to taco-fy.

But there’s something to be said for putting a big piece of meat in the slow cooker, letting it cook slow and low all day, then shredding it and adding a few toppings for a pretty stress-free taco night.

I added flavor to the actual pork by using a spicy injectable marinade as well as a spice rub from Stubb’s. Then I popped it in the slow cooker, poured a beer over it and let it cook while I went about my day.

To add something special to the pork, I thought 2 different sauces were the way to go. One uses more of the marinade to add a bit of heat, and the other is cool and creamy with avocado and cilantro.

Both have plain Greek yogurt as the base, and both are absolutely delicious! Plus, you can make the sauces at any point earlier in the day and pop ’em in the fridge until dinner time.

I added black beans to bulk up the tacos a bit and add some fiber, but feel free to top them with whatever combo of ingredients you like. This recipe makes plenty of pork, so it can really feed a crowd. And it’s perfect for leftovers!

I like a squeeze of lime over my tacos right before I dig in – it really brightens up the whole dish.

What are your favorite taco toppings?

Slow Cooker Chipotle Pork Tacos with Avocado + Chipotle Cremas

• Yield: About 10 servings (2 tacos per serving) 1x

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Description

Two sauces are better than one when it comes to these tender, shredded pork tacos!

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Ingredients

For Pork:

• 1 (7-pound) bone-in pork shoulder/Boston butt
• 2 ounces Stubb’s Chipotle Butter Injectable Marinade
• 3 tablespoons Stubb’s Pork Spice Rub
• 12-ounces beer (I used a pilsner)

For Avocado Crema:

• 1 large or 2 small ripe avocados
• 1/2 cup plain Greek yogurt (I used non-fat)
• 1/2 cup loosely packed cilantro
• 1/2 teaspoon freshly grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin

For Chipotle Crema:

• 3/4 cup plain Greek yogurt (I used non-fat)
• 2 tablespoons Stubb’s Chipotle Butter Injectable Marinade

For serving:

• 2 (15.5-ounce) cans black beans, warmed
• 2 (10-count) packages flour tortillas
• 2 cups Mexican cheese blend (the one I used had Monterey Jack, Cheddar, Quesadilla & Asadero)
• 1 small red onion, minced (or a large shallot)
• Cilantro leaves, for garnish
• 2–3 limes, cut into wedges
• Optional: Your favorite hot sauce or more Chipotle Butter Injectable Marinade, if you like things extra spicy!

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Instructions

1. Using the provided syringe, inject Chipotle Butter Marinade into several areas all around the pork. Sprinkle spice rub all over the outside and rub to coat evenly. Place in slow cooker, pour beer around and cook on low for 10-12 hours (or 5-6 hours on high), until the meat is tender.
2. Place all of the ingredients for the Avocado Crema in a food processor, and blend until smooth, scraping the sides of the container down if necessary.
3. In a small bowl, stir together Chipotle Crema ingredients together.
4. Once pork is tender, carefully remove from slow cooker, leaving any liquid behind. The bone should slide right out – remove it along with any excess fat, then shred the pork with 2 forks.
5. To serve, fill tortillas with shredded pork, scatter on black beans, cheese, onion and cilantro leaves. Drizzle with a little of each crema and additional hot sauce, if desired. Serve with lime wedges alongside. Enjoy!

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Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Cremas can be made earlier in the day – just cover and refrigerate until ready to serve.

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