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Slow Cooker Pulled Pork Taco

Carnitas-Style Taco Tower

One of my most helpful short-cuts, is something I call This, then That. I transform one ingredient into two distinct dinners. Cooking a double batch of a key ingredient (e.g. pulled pork) once during the week gives you a head start on the second dinner days before the meal is ready to be served. For instance, my Slow-Cooker Pulled Pork can be reused later in the week in this amazing Carnitas-Style Taco Tower. I stretch the hands-on work of one meal into two!
Course Entree
Cuisine Mexican
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Yield 4 servings
Calories 422 kcal
Author Amber Beam

Ingredients

  • Leftover pulled pork

Sassy Coleslaw

  • ½ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • ½ small red onion
  • 2 cloves garlic
  • 2 tablespoons fresh cilantro
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil
  • salt & pepper to taste
  • 1 package of pre-shredded coleslaw wash before use

Avocado Cream

  • 3 ripe avocados
  • 1 lemon juiced
  • 2 teaspoons Dijon mustard
  • salt & pepper to taste

Instructions

  1. To make the Sassy Coleslaw, combine orange juice, lime juice, red onion, garlic, cilantro, honey, and oil in a food processor and blend until smooth. Season vinaigrette with salt and pepper. Place coleslaw in a large bowl and toss with the vinaigrette. Let sit 30 minutes in the refrigerator before serving.
  2. Combine avocados with lemon juice, Dijon mustard, salt, and pepper, mash with a fork initially then switch to a whisk, whipping the avocado until it becomes smooth, about 1 minute.
  3. Assemble the taco tower using the form. Fill 1/3 of the form with coleslaw, and tamp down to secure. Then add leftover pulled pork to fill 2/3 of the form. Tamp down. Finally top with the avocado cream. Remove form and repeat with other servings.

Recipe Notes

Special Tools:
3 1/2-inch tall food ring mold.