Lovely leftovers: Pork Loin Tacos with Avocado Cilantro Aioli


Garlic Grilled Whole Pork LoinLast week I grilled up a beautiful whole pork loin for a 4th of July party. As always, I cooked WAY more food that we could all eat, so I was able to bring a 3lb chunk that baby home with me to make my favorite tacos!

This recipe can be easily adapted to use use leftover pork shoulder, brisket, or even grilled chicken (I recommend using dark meat).

You can also kick up the heat by adding a few fresh jalapeno slices when sauteing the onions.

Pork Loin Tacos with Avocado Cilantro Aioli

  • 2 cups cooked pork loin, 1in cube
  • 2 tsp. cumin powder
  • 2 tsp. Hickory salt
  • 1 Tbs. chili powder
  • 2 cups leftover Maque Choux
  • 16oz fire-roasted diced tomatoes (drained)
  • 2oz diced green chilies

Pork Loin Tacos

Combine pork loin cubes with seasonings, and stir to coat the meat. Add to slow cooker.

Add all remaining ingredients (above) to slow cooker, mix, and cook 4 hours on low.

Taste for seasoning.


  • 8 flour gordita-style tortillas, warmed
  • 8 Tbs fresh white onion, diced
  • 8 Tbs Cilantro Aioli

Cilantro Avocado AioliCilantro Avocado Aioli

  • 1/2 cup fresh cilantro, chopped
  • 1/2 lime, juice and zest
  • 1 -3 drop hot pepper sauce, to taste
  • 1 teaspoon ground cumin
  • 3/4 cup mayonnaise
  • 2 small avocados, peeled & cubed

Combine all ingredients in a food processor, and mix until blended.

Cilantro Avocado AioliTaste for seasoning.

Chill before serving.

Note: If you chop the pork even smaller (1/4 in. dice) this would make an amazing taco dip, with warm corn tortilla chips!


~Chef Perry