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Are you wondering what’s for dinner tonight? 

There is nothing better than a roast cooked in a crock pot.  Pork shoulder roast; an otherwise tough cut of meat, turns into tender, lip smacking goodness when cooked slowly with low heat.  Top warmed tortillas with shredded pork, colorful slaw, avocado dressing and dinner is served! 

 Pork Tacos with Slaw and Avocado Dressing 


3-4 pound pork shoulder roast 

1 onion, chopped 

1 jalapeno, seeded and chopped 

4 garlic cloves, pressed 

1 ½ teaspoons salt 

½ teaspoon pepper 

1 teaspoon cumin 

½ teaspoon chili 

Pinch cayenne pepper 


Juice and zest of 1 lime 

1 avocado, mashed 

1 garlic clove, pressed 

2 tablespoons champagne vinegar 

¼ cup olive oil 

Salt and pepper to taste 


1 cup shredded carrots 

1 green bell pepper, julienned 

2 cups red cabbage, shredded 

2 green onions, diced 


8-10 tortillas, flour or corn 

½ cup sour cream 

 To prepare pork, mix all seasonings in a small bowl.  Rub the roast with seasonings, covering all surfaces.  Place pork in a crock pot set to low heat, top with onion, jalapeno and garlic.  Put lid on the pot and cook for 8-10 hours. Lift the pork roast from its juices and shred the meat using two forks.  To prepare the dressing, whisk all of the ingredients together in a small bowl.  To prepare slaw, place all ingredients in a serving bowl, add the dressing and toss to coat. Assemble the tacos by first warming tortillas on a hot grill pan; layer on first pork, then slaw and top with sour cream. 


For more of Lorie’s recipes, visit our McKinney Kitchens page.

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