Green Chile Pork Tacos

NOTE: You can substitute the pork butt for 3lbs. boneless, skinless chicken breast or a 2-3lbs beef roast (like chuck roast).
  • 7



  • 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


  • 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.

  • In a food process or blender, combine the sour cream, avocado, and reserved marinade. Blend until smooth and creamy. Chill until ready to serve.

  • 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.

  • Serve with warm corn tortillas, sour cream sauce, cilantro and diced onion.

Nutrition information (per Serving)