Crock Pot Pork Tacos with Crunchy Carrot Slaw
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Makes: 4 servings
INGREDIENTS
Crock Pot Pork Carnitas ½ recipe
For the slaw:
1 carrot, grated or julienned with a mandolin
1 cup cabbage, thinly sliced
¼ cup white onion, thinly sliced
1 teaspoon olive oil
1 teaspoon fresh squeezed lime juice
A pinch of cumin and sea salt
For the sauce:
¼ cup yogurt
1-2 tablespoons hot sauce
For the guacamole:
1 ripe avocado
½ lime
1 garlic clove, grated on a Microplaneor very finely minced
Sea salt, to taste
To serve:
8 corn tortillas (homemade, if you’re feeling extra crafty)
Limes, jalapenos, fresh cracked pepper
INSTRUCTIONS
Begin my making the Crock Pot Pork Carnitas. You can either make the full recipe and have leftovers or freeze some for later, or you can make half the recipe to use for the tacos.
When the carnitas are about a half hour away from being ready, prepare the rest of the meal. Place all the ingredients for the carrot slaw in a medium sized bowl and toss so that everything is evenly coated.
In a small bowl, mix together the ingredients for the sauce.
Add the guacamole ingredients to a medium sized bowl and mix together so that it is combined but still a little chunky.
When the carnitas are ready, serve them on the corn tortillas with a little slaw, guacamole and the sauce on top.
From theendlessmeal.com