Print

Pork Verde Tacos Recipe

Top view of pork verde tacos on blue plate.
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow-cook pork in prepared green salsa, shred it, and serve on flour tortillas with a tangy, creamy sauce. This is a great weekday meal idea.

Ingredients

Units Scale
  • 2 (7 ounce) cans salsa verde
  • 5 lb boneless pork loin roast
  • 18 small flour tortillas

Jalapeño sauce

  • 1/2 cup Greek yogurt
  • 1/2 cup light mayonnaise
  • 1 garlic clove
  • 1/2 bunch cilantro
  • 3/4 tablespoon vinegar
  • 3/4 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jalapeño pepper (seeded)
  • Juice of 1/4 lime

Instructions

  1. Place the pork roast into the slow cooker with the salsa verde. Cook on low for 8-10 hours.
  2. Remove the pork from the slow cooker and shred it using two forks. Place the shredded pork back in the crock pot. Let heat through.
  3. While the pork is cooking, make the jalapeño sauce by blending together yogurt, mayonnaise, garlic, cilantro, vinegar, water, salt, pepper, jalapeño pepper, and lime juice.
  4. Place shredded pork on tacos shells and drizzle with jalapeño sauce.

Notes

If you’re feeling ambitious, you can make a more complex sauce for slow-cooking the pork. Here are the ingredients:

  • 1 onion
  • 3 stalks celery
  • 3 garlic cloves
  • 1 cup of water
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 2 jalapeno peppers (seeded)
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • 2 (4 ounces) cans diced green chilies

In a blender, add the onion, garlic, celery, water, chili powder, coriander, cayenne, cumin, 2 jalapeño peppers, 2 cans of green chilies, salt, and pepper. Blend until the mixture resembles salsa. Place the pork roast into the slow cooker and pour the sauce over it. Cook on low for 8-10 hours. Remove the pork from the slow cooker and shred it using two forks. Drain about ½ of the liquid from the crock pot. Place the shredded pork back in the crock pot and stir in both cans of salsa verde. Let it heat through and then serve on tortillas with the yogurt-jalapeno sauce.

Nutrition

Find it online: https://blogchef.net/pork-verde-tacos-recipe/