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Holy taste buds, these Cuban Pork & Guac Bites are pretty amazing. I made them again the other night and finally got around to taking the pictures this time for the blog. It was the first time my daughter Cassidy had them and she was blown away like we were the first time.
I found the recipe for the pork on Lindsay’s blog Cotter Crunch and I only changed it slightly. We have used the pork in a few different recipes besides these Cuban Pork & Guac Bites but we all agree this is our favorite! Rudy said I could sell this in a food truck but I would much rather just share the recipe with you so you can wow your families too!
The first time I made the pork, I made the mistake of only making one tenderloin and I didn’t even get any leftovers for lunch the next day. *sad face* Now I double it. This will make a lot of pork and you can halve it if you want but don’t say I didn’t warn you!
I also wanted to warn you that you may not see any new posts for about a week or so. (Haven’t quite gotten around to having a backlog of posts saved up.) I’m headed to Salt Lake City this Thursday-Sunday for the Everything Food Conference! I’m so excited to get to hang out with other bloggers, learn all about this blogging biz, and of course, eat! You can follow me on Instagram @dredgeanddrizzle to see what I’m up to. I will most likely be pretty active on Snapchat as well. My handle there is @dredge_drizzle.
Have a great week!
Cuban Pork & Guac Bites
For the Pork Loin Marinade
- 1/2 cup cilantro
- 4 teaspoons avocado oil can also use olive oil
- 6 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon red pepper flakes
- 8 tablespoons lime juice
- 1 teaspoon lime zest
For the Slow Cooker
- 2 pork loins approx. 24 oz. apiece
- 1 large yellow onion cut into strips
Assembling the Bites
- Gringa's Guacamole
- tortilla chips of choice I like multigrain Scoops
Add all marinade ingredients to a blender and blend well.
Place the onion in the bottom of the slow cooker. Rinse the pork loins, cut a slit in one side and place them slit-side-up on top of the onion.
Pour the marinade over the pork loins. Cook on low for 6-8 hours.
Shred the pork and place a small amount on a tortilla chip. Top with guacamole and serve.