Photo Credit: porkteinspira.com


  • 1½ cups pulled fresh pork tenderloin (RAW, NEVER FROZEN AND UNPROCESSED)
  • 2 Hass avocados, halved and pitted
  • ½ cup BBQ sauce (without high fructose corn syrup)
  • 2 tablespoons red bell pepper, chopped
  • 2 tablespoons onion, minced
  • 3 cloves of fresh garlic, minced

For the aioli

  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon of fresh lemon juice
  • 3 garlic cloves, minced
  • 2 tablespoons fresh coriander, finely chopped
  • Salt and pepper to taste

For decoration

  • 2 tablespoons fresh coriander, minced
  • 2 tablespoons garlic coriander aioli
  • 2 tablespoons green onion, chopped
  1. Cut the avocados in half and remove the pit. Scoop out some of the avocado to make room for the filling.
  2. Add 1 tablespoon of olive oil to the skillet. Sauté the onion, bell pepper and garlic. Add the pulled pork and ¼ cup of your favorite BBQ sauce. Distribute evenly between avocado halves.
  3. Preheat oven to 350 ° F.
  4. In a small bowl, combine the low-fat mayonnaise, lemon juice, garlic, and cilantro. Stir well. Add 1 to 2 teaspoons of water to achieve the desired thickness and add salt and pepper to taste.
  5. Place the stuffed avocados in a baking dish and bake covered with foil for 15 to 18 minutes.
  6. Before serving, drizzle each half with remaining BBQ sauce and Cilantro Garlic Aioli. Garnish with fresh cilantro and green onion.
  7. Add a pinch of fresh cheese on top if you wish.

Note: To make pulled pork with the pork tenderloin, generously season the pork with salt and pepper. In a cast iron pot, over high heat, brown the meat on all sides in 2 tablespoons of olive oil. Approximately 4 to 5 minutes. Add 1 cup of water and 2 cups of low sodium chicken, vegetable, or beef broth. Cover, reduce to low heat and cook for 1 ½ to 2 hours until the meat is so tender it flakes. This can also be achieved in an Instant Pot and a slow cooker. Times may vary.