| 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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 558 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 27 g |
| Cholesterol | 100 mg |
| Sodium | 836 mg |
Reviews
I’ve been making this recipe for several years now. Great for parties and so easy to prepare.
Delicious and so easy~
Awesome recipe. The onions balance the dish with perfection.
Excellent all around. My store didn’t carry Oaxaca but I substituted Cojita. Delicious!
Delectable pork. Falls off the bone.