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
