On the hunt for a delicious Fall weather dinner idea? There’s not much that can make a cold and cloudy day more bearable than a warm and comforting meal. However, sometimes hearty cold-weather fare means high-calorie comfort foods. It doesn’t have to be that way. You can find ways to lighten up even the richest of foods, like these Cuban Pulled Pork Stuffed Avocados!
You get all of the flavor and deliciousness of pulled pork without the heavy carbs often associated with pulled pork recipes.
This is a great dish if you’re gluten free!
My inspiration for this recipe came from a favorite local Cuban restaurant, Havana in West Palm Beach. I ordered their Lechón Asado, which is roasted pork, pulled and grilled, with fresh sautéed onions and a touch of Havana’s signature mojo sauce. I made my own version at home with Sweet Baby Rays BBQ sauce, and oh my was it good!
My sister Andrea taught me how to make the most tender pulled pork—and that Crockpot pulled pork can be just as good as the smoked version. She’s a math genius who can brainstorm in the kitchen, as well as she can solve any math word problem or calculus equation. She cooks for large groups for her church, for her children’s school, and is also one of the best bakers I know. So, of course I took her instructions seriously.
Cuban Pulled Pork Stuffed Avocados
4 lb pork shoulder/Boston butt pork roast
4 cups of chicken broth
3 cloves garlic, peeled and pressed
2 tbsp extra virgin olive oil
Salt and pepper
One sweet onion, sliced
Gluten free BBQ sauce
4–6 ripe Florida or Haas avocados, seeded and cut in halves
2 cups sweet peas, steamed
1/4 cup chopped fresh cilantro (optional)
1. Place pork roast in the Crockpot and rub with the olive oil, garlic, salt and pepper. Add sliced onion and chicken broth.
2. Set crock pot to high for 4 hours and go work out. 🙂
3. Remove the roast and onion from the Crockpot and and place in 13×9 glass Pyrex dish allowing the meat to cool. Then begin pulling it apart with 2 forks or your fingers, discarding any fat along the way.
4. Toss the pulled pork and onions in the Pyrex with some of the pan drippings to keep it moist, then add the BBQ sauce of your choice.
5. Bake in the oven at 400º for 15 minutes to get the edges of the pork nice n’ crispy.
6. Top each avocado half with pulled pork, then sprinkle with sweet peas and chopped cilantro.
I had baked potatoes in the oven because I thought it would also be delicious to scoop out the centers of the potatoes and fill those up for a heartier version of the Cuban Pulled Pork Stuffed Avocados. I have seven avocado trees that we grew from seeds at our house, so my love for avocados is immense. I’ll eat gluten-free anything with an avocado, so this recipe was super fun to make, though the plating was a bit of a challenge.