Verde Pork Street Tacos

Courtesy of Mission Foods

Servings: 8
Prep Time: 30 Min.
Cook Time: 6 Hr.
Marinate: 30 Min.

* 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

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!

Calories: 810;   Cholesterol: 220mg;   Total Carbs: 56g;   Fiber: 7g;   Sugar: 18g;   Protein: 73g;   Sodium: 770mg;