Imagine tender, slow-cooked pork bathed in zesty salsa verde, nestled in warm corn tortillas, and topped with fresh cilantro - these Salsa Verde Pulled Pork Street Tacos are about to transform your dinner routine from ordinary to extraordinary! Whether you're craving a Mexican-inspired feast or looking to impress your friends with restaurant-quality street food at home, this recipe promises a culinary journey that's both simple to make and incredibly delicious.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 pounds pork shoulder
- 1 cup salsa verde
- 1 onion, chopped
- 2 cloves garlic, minced
- 12 small corn tortillas
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Set these aside for later use.
- Take the pork shoulder and trim any excess fat. This will help prevent the dish from becoming too greasy during cooking.
- In a slow cooker, place the pork shoulder. Pour 1 cup of salsa verde over the pork, ensuring it is well coated. Add the chopped onion and minced garlic on top of the pork.
- Cover the slow cooker with its lid and set it to low heat. Allow the pork to cook for approximately 8 hours, or until it is tender and easily shreds with a fork.
- Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker and mix it with the remaining juices.
- While the pork is resting, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving for about 20 seconds.
- To assemble the tacos, take a warm tortilla and fill it with a generous portion of the salsa verde pulled pork. Top with fresh cilantro for added flavor and garnish.
- Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious Salsa Verde Pulled Pork Street Tacos!
Tips
- Choose the right cut: Use pork shoulder (also called pork butt) for maximum tenderness and flavor. Its high fat content ensures juicy, shreddable meat.
- Low and slow is the key: Cooking the pork on low heat for 8 hours breaks down tough connective tissues, resulting in melt-in-your-mouth texture.
- Don't skip the tortilla warm-up: Heating tortillas briefly brings out their flavor and makes them more pliable for perfect taco folding.
- Fresh garnishes matter: Use fresh cilantro and squeeze of lime just before serving to brighten the entire dish.
- Make ahead friendly: This recipe can be prepared in advance and reheated, making it perfect for meal prep or entertaining.Pro tip: For extra flavor, consider toasting your corn tortillas over an open flame for a slightly charred, authentic street taco experience!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
