NOTE: You can substitute the pork butt for 3lbs. boneless, skinless chicken breast or a 2-3lbs beef roast (like chuck roast).
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INGREDIENTS
Ingredients
- 1 4-6 lbs. pork butt roast
- 1 bottle Stubb’s Green Chile Marinade
- 8 oz. sour cream
- 1/2 ripe avocado
- corn tortillas
- cilantro, chopped
- white onion, diced
INSTRUCTIONS
- 1 Reserve ¼ cup of the Green Chile Marinade. Add the pork roast to a slow cooker and pour the remaining marinade over the top. Cook on low for 8 hours.
- 2 In a food process or blender, combine the sour cream, avocado, and reserved marinade. Blend until smooth and creamy. Chill until ready to serve.
- 3 Transfer the pork roast to a cutting board and shred or roughly cut. Add pork back into the cooking liquid to absorb the green chile marinade.
- 4 Serve with warm corn tortillas, sour cream sauce, cilantro and diced onion.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
