Verde Pork Street Tacos
Recipe GLPR1af180261a299d
Tender, slow-cooked pork shoulder infused with green salsa verde, served in warm corn tortillas and topped with tangy pickled red onions, crumbled Oaxaca cheese, and fresh cilantro. Perfect for casual dinners or gatherings, and equally delicious in enchiladas, burritos, or as a nacho topping.
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Ingredients
1 pork shoulder or pork butt roast (3–4 lb.)
Salt and freshly ground black pepper, to taste
16 oz. jar green salsa verde
1 lb. red onion, thinly sliced
1 cup red wine vinegar
1/3 cup granulated sugar
1 bunch fresh cilantro, chopped
16 oz. Oaxaca cheese, crumbled
25 oz. package Mission® White Corn Tortillas
Directions
Season the pork shoulder generously on all sides with salt and black pepper. Heat a large skillet over medium-high heat, then sear the pork until it develops a deep brown crust on all sides, about 2–3 minutes per side. This should take 8–12 minutes total.
Transfer the seared pork to a slow cooker and pour the entire jar of green salsa verde over the top. Cover and cook on low for 7–8 hours, or on high for 5–6 hours, until the meat is very tender and shreds easily.
While the pork cooks, prepare the pickled onions: in a mixing bowl, whisk together the red wine vinegar and granulated sugar until the sugar dissolves. Add the thinly sliced red onions, stir to combine, and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Once the pork is fully cooked, remove it from the slow cooker and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker and stir it into the salsa verde to coat evenly.
To assemble each taco, warm a corn tortilla, fill it with a generous portion of the shredded verde pork, and top with pickled red onions, crumbled Oaxaca cheese, and a sprinkle of fresh cilantro. Serve immediately.
