Verde Pork Street Tacos
Courtesy of Mission Foods 8 Servings • 30 Min. Prep Time • 6 Hr. Cook Time • 30 Min. Marinate Time| Ingredients |
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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 |
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.
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!
Nutrition:
Calories: 810; Cholesterol: 220mg; Total Carbs: 56g; Fiber: 7g; Sugar: 18g; Protein: 73g; Sodium: 770mg;