Recipe courtesy of Mission

Verde Pork Street Tacos

Name: Verde Pork Street Tacos
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: Serves 6-8
Ingredients: 1 bunch Cilantro, chopped roughly; Salt and freshly ground black pepper, as needed; 25 oz. Mission® White Corn Tortillas; 1; 3-4 lb. Pork shoulder or pork butt roast; 16 oz. Jar Green chili salsa Verde; 1 lb. Red onion, sliced thinly; 1 cup Red wine vinegar; 1/3 cup Granulated sugar; 16 oz. Oaxaca cheese, crumbled

Getting reviews...

Total: 6 hr 30 min

Prep: 30 min
Cook: 6 hr

Yield: Serves 6-8

Save Recipe

Ingredients

1 bunch Cilantro, chopped roughly

Salt and freshly ground black pepper, as needed

25 oz. Mission® White Corn Tortillas

1; 3-4 lb. Pork shoulder or pork butt roast

16 oz. Jar Green chili salsa Verde

1 lb. Red onion, sliced thinly

1 cup Red wine vinegar

1/3 cup Granulated sugar

16 oz. Oaxaca cheese, crumbled

Directions

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. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.
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!