Verde Pork Street Tacos

Name: Verde Pork Street Tacos
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 8
Cuisine: Mexican
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

Recipe GLPR1af180261a299d

Mexican

Main Course

390 min

982 cal

Servings: 8

Slow Cooker

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.25

The 390-minute stated time is misleading: most is unattended slow-cook or rest, but you'll need 15–20 minutes of active prep and another 10 to shred, plate, and assemble, so plan for a true hands-on hour if cooking the same day. Pork shoulder, corn tortillas, red onion, cilantro, and salsa verde are all standard at any Charlotte grocer, but Oaxaca cheese is a real stop—Food Lion and Kroger carry it reliably, while Harris Teeter and Publix stock it inconsistently; ALDI and Walmart are less sure bets. At $3–4 per pound for shoulder and $6–8 for good Oaxaca, you're looking at roughly $2.50–3 per serving for the protein and cheese, making this budget-friendly for eight servings and excellent for leftovers since shredded pork reheats beautifully.