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Shredded Pork Tacos with Avocado Cilantro Cream

Published 3:28pm Thursday, November 14, 2013 Updated 11:34am Friday, November 15, 2013

Pasilla Sauce Shredded Pork Tacos

Despite the fact that winter’s arrival is inevitable, I haven’t quite transitioned to my “winter menu” of soups, stews and comfort foods galore and am still in the throws of enjoying some of the very very last of this summer’s garden produce. Right before those first frosty mornings started making their all-too-frequent-now appearances, we picked the last of the grape tomatoes off the plants on the patio and pulled the last of the jalapenos off their wilting stems.

While this dish looks and tastes like summer, the long slow cook of the pork shoulder will warm up your kitchen as well as your belly with its chipotle braising liquid. We serve it up with homemade roti used for the “taco shells”. The cool and creamy sauce pairs well with the spicy smoky meat – a great combination on its own, but much improved with all the garnishes.

These tacos make great “game day” food and can easily serve a crowd.


3 lb pork shoulder roast

1 small chipotle in adobo sauce

2 tsp ground cumin

1 tsp ground coriander

8 oz beer (or water)

1 ripe avocado
4 garlic cloves, minced
1/2 bunch cilantro, stems trimmed, but included
Salt and pepper, to taste
Juice of 1 lime (2 if small)
1 cup sour cream
1/2 jalapeno, minced (optional)
12-16 tortillas, corn or flour, your choice

For the Garnish:

Pico di gallo or salsa, your favorite brand or recipe

Jalapeno pepper, sliced paper thin using a mandoline, if you happen to have one

Chopped tomatoes, or cherry tomatoes cut into halves or quarters

Cilantro leaves

Lime Wedges


  1. Preheat the oven to 275 degrees. In a small dutch oven, sear the pork shoulder after seasoning with salt and pepper.
  2. Mix chipotle in adobo, cumin, coriander together and spread over the seared roast,  add beer (or water) and place into the preheated oven for 3-4 hours until meat is falling apart and shreds easily.
  3. Shred the meat and place it back in the dutch oven. Stir to distribute the sauce over the meat.
  4. Meanwhile, prepare the garnishes and the Avocado Cilantro Cream (recipe below).
  5. When the meat is finished cooking, assemble the tacos by placing the pork and avocado cilantro cream on the tortilla, garnish with pico, peppers, tomato, cilantro and a squeeze of lime juice.

Preparing the Avocado Cilantro Cream:

In the bowl of a food processor, pulse the avocado, minced garlic and cilantro until well incorporated. Add salt and pepper, lime juice, sour cream and jalapeno, if using. Process until smooth. Taste and adjust seasonings, if needed. Store under refrigeration until serving.


You can change up the garnishes however you would like, but do not under any circumstances skip the slow roasted pork or the avocado cream sauce. The cool and creamy versus warm and smoky are the keys to the simply prepared but complex flavors in this dish.

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