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Pulled Pork Tacos with Avocado Salsa

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 15 tacos

Ingredients

For the pulled pork:

  • 1 3-4 pound pork butt or shoulder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 large yellow onion
  • 1 12-ounce can Dr. Pepper

For the avocado salsa:

  • pounds tomatillos husks removed; quartered
  • 1 medium avocado peeled and pitted
  • 1 large bunch fresh cilantro stems removed
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ground cumin
  • 2 serrano peppers stem removed
  • ¼ white onion roughly chopped
  • 2 cloves garlic
  • teaspoon salt

For the tacos:

  • 15 small flour tortillas
  • ½ white onion chopped

Instructions

For the pulled pork:

  • Add all spices to a small bowl and stir together until combined. Rub the entire mixture into the pork. Cover the pork and refrigerate for an hour.
  • Cut yellow onion into wedges. Place at the bottom of the slow cooker. Remove pork from refrigerator and add to slow cooker on top of the onions. Open can of Dr. Pepper and pour over the pork. Cover slow cooker and cook on high for 7 hours (9 hours on low) or until the pork false apart when you gently pulll it.
  • Remove pork from slow cooker and discard the liquid. Place pork in bowl of stand mixer fitted with a paddle attachment. Turn on low to shred the pork. Turn off once completely shredded. Taste pork and add salt or pepper, if needed.

For the avocado salsa:

  • Add all ingredients to a blender. Place lid on top and blend on high until smooth, about 30 seconds.

For the tacos:

  • Place a damp towel on a plate. Stack flour tortillas on top of damp towel and wrap completely with the towel. Microwave for 30 seconds.
  • Remove from microwave and fill one tortilla with ¼ cup of pulled pork, 2 tablespoons of salsa, and chopped onion. Repeat with the rest of the tortillas.