So put all your pork ingredients in the crock pot, and run on the 8 or 10 hour setting. Once this is done, shred up with a fork.
For your Guacamole, smash your avocado into all the rest of the ingredients and mix/mash around very well until everything is combined. Set aside.
Heat a pan on medium heat and add your coconut oil.
Use a mandolin on the 1/8″ slice setting, and slice your sweet potato. If you don’t have a mandolin you can slice by hand, but it will take a while because you need the chips to be thin.
Once the oil is hot, add a few sweet potato slices at a time. After about 3 minutes, flip and cook another 3 minutes. Drain the sweet potato on a paper towel lined plate and sprinkle with a little salt. Do this until you make chips out of all your sweet potatoes. Make sure to keep an eye on things, they will burn easily if you do not watch them.
When you have made all your chips, place them on a serving tray.
Cover your chips with cheddar cheese and place in a warm oven for a couple minutes, just until your cheese melts. You do not want to crack your plate or harden the cheese. My oven was at 350 and it only took about 5-6 minutes.
Remove the plate from the oven and add your tomato, jalapeno, shredded pork and guacamole to the top!