Sweet pork tacos with avocado cream

I saw this recipe for Sweet pork tacos with avocado cream on fellow blogger Erin's site, Baking and Eggs. They were a big hit at our house, and we'll definitely be making them again!  The pork is cooked in the Crock Pot (yay!), and the avocado cream is simply fantastic.   I used a nifty trick from Pinterest to make crispy taco shells out of flour tortillas- have you seen this yet?  You heat your oven to 350 degrees, then drape flour tortillas over the grates of your oven racks and bake for 10 minutes.  The tortillas get crispy and make the perfect taco shell, with a flat bottom and all!!  Genius, if you ask me.

SWEET PORK TACOS WITH AVOCADO CREAM
Serves: 4

For the pork:
3 lbs pork loin roast or pork shoulder
2 cups salsa
4 oz can chopped green chilies
2 tablespoon brown sugar
1 onion, peeled and chopped
1 (15-oz) can black beans, drained and rinsed

For the avocado cream:
1 large avocado, mashed
2 green onions, thinly sliced
2 tablespoons low fat sour cream
juice of 1 lime
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
1/4 teaspoon chili powder
salt and pepper, to taste

To serve:
Hard taco shells or tortillas
Optional toppings include sliced onions, shredded cheese, salsa, and shredded lettuce

In the bottom of your slow cooker, combine salsa, green chilies, brown sugar, onion and black beans.  Mix well.  Add pork roast and cook on low for 7-9 hours.  Remove the pork and shred with a fork. Return meat to slow cooker and mix meat into the sauce.  Continue to cook another 30 minutes - 1 hour with lid off to thicken the sauce a little bit.

Meanwhile, to prepare the avocado cream, add green onions, sour cream, lime juice, cilantro, garlic, chile powder, salt and pepper to mashed avocado and mix well. 

To serve, scoop sweet pork into hard taco shells and top with avocado cream and any other desired toppings.