Recipe courtesy of Mission

Verde Pork Street Tacos

  • Total: 6 hr 30 min
  • Prep: 30 min
  • Cook: 6 hr
  • Yield: Serves 6-8
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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. 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.
  2. 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!

Cook’s Note

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!

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