Ingredients
Scale
- Salsa Verde-
- 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
- 2 (7 ounce) cans salsa verde
- 5lb boneless pork loin roast
- Taco shells
- Jalapeño sauce-
- ½ cup Greek yogurt
- ½ cup light mayonnaise
- 1 garlic clove
- ½ bunch cilantro
- ¾ tablespoon vinegar
- ¾ tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 jalapeño pepper (seeded)
- Juice of ¼ lime
Instructions
- 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 heat through.
- Prepare the jalapeño sauce by blending together yogurt, mayonnaise, garlic, cilantro, vinegar, water, salt, pepper, 1 jalapeño pepper, and lime juice.
- Place shredded pork on tacos shells and drizzle with jalapeño sauce.