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Healthy Loaded Fries

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Servings 2 people

Ingredients
  

  • 3 potatoes
  • 4 tsp avocado oil
  • 1 tsp salt

Shredded Pork

  • 3 lb boneless pork shoulder
  • 1 tbsp sea salt or course Himalayan salt
  • 4 cloves garlic
  • 5 slices bacon
  • 1 tbsp crio bru maya optional

Lime Crema

  • 2 limes
  • 1 cup plain greek yogurt
  • 1 tsp rice vinegar
  • 1-2 tsp sugar or honey

Pico de Gallo

  • 5 tomatoes vine ripe is best
  • 1 white onion
  • 1 cup cilantro
  • 1/2 tsp salt
  • 1 jalapeno

Salsa Verde

  • 1 lb tomatillos
  • 1 jalapeno
  • 2 limes
  • 1 clove garlic
  • 1/2 tsp salt
  • 2 tsp sugar or dates or honey
  • 1 bunch cilantro

Toppings

  • 1 avocado
  • 1 cilantro
  • 1 jalapeno
  • 1 lime

Instructions
 

  • First make your meat of choice, if you are using the pork place bacon in the Ninja foodi or slow cooker and place pork shoulder butt on top. Cut 4 little holes and stick garlic gloves into the holes in the pork, sprinkle salt and crio bru (optional) cover and cook for 6 hours on high or until it shreds easily.
    For the Lime Crema (omit if whole30 or paleo), mix greek yogurt with juice from 2 limes and the zest from one of the limes, add rice vinegar and sugar (or honey if you would rather)
    For the pico de gallo: Chop all ingredients and combine in bowl, add salt to taste.
    For the salsa verde: First peel tomatillos and place on baking sheet. Broil for 3-6 minutes on each side until nice and toasted. Put garlic, jalapeno, cilantro, lime and sugar into blender. If eating whole30 or paleo do a pitted date instead. Blend well. Add the roasted tomatillos and blend.
    For the french fries: Peel potatoes and cut into small fry shapes, try to keep them all the same thickness. Turn on air fryer and pour in 2 tsp avocado oil. Fry at 390 for 10-14 minutes mixing up the fries halfway through. Cook until nice and crunchy.
    Assemble all ingredients together and top with avocado.