Sweet Pork:
3 lb pork loin roast (or pork shoulder roast-they are much cheaper)
2 cups salsa
4 oz can green chilies
½ C brown sugar
1 can black beans, rinsed and drained
Avocado Cream:
2 green onions, thinly sliced
1 avocado
2 tbsp reduced-fat sour cream
2 tbsp lime juice
1/4 cup cilantro leaves
1 clove garlic, minced
1/4 tsp salt
Other toppings:
Shredded lettuce
Thinly sliced onion (optional)
Hard shell tacos
In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans. Add the pork roast and cook on high for 4-6 hours or on low 6-8 hours. Take the meat out of the crock pot and shred it up with a fork. Return it to the pot and mix with the sauce and beans.
To make the avocado cream, add green onions, avocado, sour cream, lime juice, cilantro, garlic and salt to a food processor, and puree until smooth.
To serve, scoop the sweet pork into hard shell tacos and top with a dollop of avocado cream, shredded lettuce and onions if desired.
