Pulled Pork Tacos with Avocado Crema

Ingredients

• 1 lb pork shoulder, trimmed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 8 small corn tortillas
• 1 avocado, mashed
• 1/4 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1/4 cup white onion, finely diced
• 4 radishes, thinly sliced
• 1 lime, cut into wedges
• 1/4 cup crumbled cotija cheese
• 1/2 cup pico de gallo

Instructions

1. Season pork shoulder with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides until browned.
3. Add apple cider vinegar and water to the skillet. Bring to a simmer, then cover and reduce heat to low.
4. Cook for 1 hour 10 minutes, or until pork is tender and easily shreds with a fork.
5. Shred the pork using two forks and mix with cooking juices.
6. In a small bowl, combine mashed avocado, sour cream, and chopped cilantro to make crema.
7. Warm corn tortillas in a dry skillet or microwave.
8. Assemble tacos by placing pulled pork on each tortilla.
9. Top with avocado crema, radish slices, crumbled cotija cheese, and fresh cilantro.
10. Serve with lime wedges and pico de gallo on the side.