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Verde Pork Street Tacos
Courtesy of Mission Foods
Servings: 8
Prep Time: 30 Min. Cook Time: 6 Hr. Marinate: 30 Min. What you need:
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+ 25 oz. Mission® White Corn Tortillas
+ 3-4 lb. pork shoulder or pork butt roast + 16 oz. jar green chili salsa verde + 1 lb. red onion, sliced thinly + 1 c. red wine vinegar + 1/3 c. granulated sugar + 16 oz. Oaxaca cheese, crumbled + 1 bunch cilantro, chopped roughly + as needed salt and freshly ground black pepper What to do:
1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker.
2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. 3. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro. Hints: 1. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping! Nutritional information:
Calories: 810; Cholesterol: 220mg; Total Carbs: 56g; Fiber: 7g; Sugar: 18g; Protein: 73g; Sodium: 770mg;
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