How To Make Pulled Pork Guacamole Tacos

It’s the 310th day of quarantine period in our region and I’m happy that our town is gradually rising again from the crisis. Establishments are opening. In fact, a food park had just opened its doors to diners who like to have fun after all the stress this pandemic gave us. It also opened opportunities to food store owners.

Inspired by one of my favorite stalls in Banquetta Food Park Pinamalayan, I decided to cook and style pulled pork in two ways – Pulled Pork Guacamole Tacos and Pulled Pork Eggs Benedict, which was posted last Sunday.

1. Prepare all the ingredients needed.

• 1/4 kilo pork shoulder cuts
• bbq sauce
• maple syrup
• salt
• pepper
• dries basil
• parsley flakes
• lemon
• tortilla wraps
• an avocado
• a tomato
• an onion head

2. Let’s start with the pulled pork by laying them on a pan. Season with salt and pepper.

3. Drench in BBQ sauce.

4. Preheat oven. Bake meat at 220 degrees for 25 minutes.

5. While we wait for the pork to cook, let’s make avocado sauce by mashing the fruit.

6. Chop onion and tomato into small cubes.

7. Add the sliced onion and herbs into the mashed avocado. This is supposed to be cilantro. Feel free to put cilantro instead. Cilantro isn’t just available in where I live so I replaced it with basil and parsley. 

8. Squeeze some lemon juice on it and mix well.

9. When the baking is done, this is where the pulling of pulled pork happens. Shred the pork manually using two forks.

10. Flavor with more BBQ sauce and maple syrup. Set aside.

11. Form the taco by stacking tortilla wrap on an upside down muffin pan and bake for five minutes.

12. Fill taco shells with pulled pork and cook for another five minutes.

13. Remove from heat and spread the avocado mixture on top of the meat.

14. Drizzle more BBQ Sauce, sliced tomato, herbs, salt, pepper and lemon juice.

15. Your Pulled Pork Guacamole Tacos are now done and ready to be served.