entree

Green Chile Pork Tacos

NOTE: You can substitute the pork butt for 3lbs. boneless, skinless chicken breast or a 2-3lbs beef roast (like chuck roast).
10 min
PREP TIME
8h
COOK TIME
7
INGREDIENTS

INGREDIENTS

  • 6 pounds 1 pork butt roast
  • 1 bottle Stubb's Green Chile Anytime Sauce
  • 8 ounces (225 grams) sour cream
  • bag 1/2 ripe avocado
  • bag Corn tortillas, warmed
  • bag Chopped fresh cilantro
  • bag Diced white onion

Preparation

  • 1 Reserve 1/4 cup (60 ml) of the Green Chile Marinade; set aside. Place pork roast in slow cooker and add remaining marinade. Cover. Cook 8 hours on LOW.
  • 2 Meanwhile place reserved Marinade, sour cream and avocado in blender. Blend until smooth and creamy. Chill until ready to serve.
  • 3 Transfer pork to large cutting board, reserving sauce in slow cooker. Shred with 2 forks or roughly chop. Return pork to slow cooker and mix with sauce.
  • 4 Serve in warm corn tortillas with Green Chile Sour Cream Sauce, cilantro and diced onion.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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