- Total: 6 hr 30 min
- Prep: 30 min
- Cook: 6 hr
- 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
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!
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!
