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Salsa Verde Shredded Pork Tacos with Fresh Cilantro
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Forks

Ingredients
  

  • 2 pounds boneless pork shoulder
  • 1 (12-ounce) jar salsa verde
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 8 corn tortillas
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions
 

  • Place the pork shoulder in the slow cooker. Pour the salsa verde over the pork. Sprinkle the cumin and salt on top.
  • Cover and cook on low for 8 hours until the pork is very tender. Use two forks to shred the meat directly in the slow cooker and stir it into the sauce.
  • Warm the corn tortillas. Spoon the shredded pork into each tortilla. Top with chopped fresh cilantro and serve with lime wedges on the side.

Notes

If the sauce seems thin after shredding, leave the lid off for the last 20 minutes so it thickens slightly. The lime wedges add a nice bright finish that pairs well with the tangy salsa verde. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Forks