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Pulled Pork Tacos with Avocado Lime Crema + Quick Pickled Red Onions

News flash: I like variety with my food. I'm not one of those girls who can have the same thing over and over and over again. This is probably why I've struggled with leftovers my entire life. My brain - and stomach - are like, "been there, done that! We want something else, please." So, when I'm making food and planning out my week, I try to whip up dishes that can easily be transformed into something else.

Such is the case with pulled pork.

Pulled pork is one of those dishes that makes for amazing leftovers. It reheats great in the oven, goes great in a variety of dishes and can even just be eaten by itself. If you're like me and struggling to find things to make during COVID, a pulled pork might be the answer to your weekly meal plan conundrums.

Remember that smoked pulled pork that I somehow pulled off even after starting a small fire? No? Check it out HERE. No fire photos, sorry.

The meat was tender and juicy and delicious and I had dreams of BBQ sandwiches...and TACOS.

These Pulled Pork Tacos were made with leftovers but would be absolutely delicious with fresh pork. Topped with homemade avocado crema, fresh red cabbage and quick pickled red onions, these tacos are pretty simple to make and simply delicious. Paired with my Green Pepper Rice (a go-to of mine!) and your taco night is set! Margarita's not necessary but highly encouraged.



Pulled Pork Tacos with Avocado Lime Crema and Quick Pickled Red Onions

*the below times factor in prep and cook times if making fresh pulled pork

Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

Servings: approx. 12-16


Smoked Pulled Pork - recipe HERE

Green Pepper Rice

Tortillas - any kind, but I prefer La Tortilla Factory's Handmade White Corn + Wheat

Red Cabbage, thinly sliced

Hot sauce, your favorite!

Quick Pickled Red Onions:

1 red onion, thinly sliced

1/2 cup apple cider vinegar

1 cup hot water

1 Tbsp granulated sugar

1.5 tsp sea salt

Avocado Lime Crema:

1/2 cup sour cream

1 Hass Avocado, diced

1 jalapeno, seeded and diced

4 limes, juiced

1 bunch cilantro, chopped




  1. Make the smoked pulled pork. Recipe HERE.

  2. If you're using leftovers like I did, reheat the pork in the oven. Preheat the oven to 250 degrees. Place the pork in an oven safe dish covered with aluminum foil and cook until hot, approximately 20-25 minutes.

Quick Pickled Red Onions:

  1. An hour before you're ready to eat, make the quick pickled red onions.

  2. In a bowl, combine hot water, apple cider vinegar, sugar and salt and whisk until sugar and salt are dissolved.

  3. Place the sliced red onions into a jar or container with a lid. Pour liquid over red onions, cover and allow the onions to marinate for an hour. Serve with tacos and then store in fridge for up to two weeks.

Green Pepper Rice:

  1. Make the Green Pepper Rice. Recipe HERE.

Avocado Lime Crema:

  1. Place sour cream, avocado, jalapeno, lime juice and cilantro in a blender. Blend until smooth. If the mixture is still thick, you can add water to loosen it up. Taste and add salt + pepper to your liking.

To make the tacos, top warm tortillas with avocado crema, pork, red cabbage, red onions, rice (I like a little rice in my tacos!) and hot sauce. Enjoy!

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