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Ravens tailgate recipe: Grilled avocados with pulled pork

For The Baltimore Sun

For tailgating purposes, avocados are mostly used for chip-dipping guacamole. However, it is easy to change things up and offer an amazing appetizer that most tailgate aficionados haven't even considered.

When avocados are grilled, the inside turns soft and molten, with a hint of nutty flavor. It can be easily scooped with a spoon and enjoyed with a variety of toppings. This is a fantastic game-day appetizer.

Grilled avocados with pulled pork


6-8 fresh ripe avocados

2 cups prepared pulled pork

2 cups shredded cheese


The morning of the tailgate, cut the avocados in half, and remove the pits. Cover the halved avocados with plastic wrap to minimize air contact, which will reduce premature browning. When you arrive at the tailgate, prepare the grill for medium heat and grill the avocado halves — edible side down — for about 5 minutes. Flip the avocados on the grill and top them with a generous amount of pulled pork, shredded cheese, and a few tablespoons of salsa. Grill the avocados for another 15 -20 minutes over direct medium heat with the grill lid closed. The stuffed avocados are done when the cheese is melted and the inside of the avocado is soft and creamy. Serve with a side of sour cream, if desired.

John Thomas is the author of the Baltimore-based grilling and BBQ blog

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