Green Pork Tacos/Salsa Verde Pork Tacos

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Pork butt/shoulder is one of my favorite things to make, specially when I am trying to stock my freezer for easy warm up and go meals. That is how this Green Pork Tacos were created. I used my recipe for pork carnitas but instead of browning the meat under the broiler to make it crispy, I simmered the shredded pork in a delicious made from scratch salsa verde. You can portion the green pork, freeze it and made different meals out of it. Tacos, of course; quesadillas, bowls, burritos, tostadas. So many delicious options.

You know how I feel about flour tortillas (they are for breakfast tacos) so corn tortillas are a must for these tacos. I served these tacos with crumbled queso fresco and pickled onions, I love all the different textures and flavors on these tacos. Add some fresh cilantro and a squeeze of lime to finish. So, so good!

Check out the link for my quick pickle onions below. If you don’t like a lot of heat, just do the red onions and leave out the jalapeños. I don’t think the Green Pork is spicy but all palates are different. Maybe you don’t want to add any extra heat, or maybe you do! Just don’t skip the pickle onions, they are so good on these tacos. I hope you love them as much as we do.

Link for my Spicy pickled onions below

Spicy Pickled Onions/ Escabeche – Marisol Cooks


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

One thought on “Green Pork Tacos/Salsa Verde Pork Tacos

  1. I’m making this right now. My kitchen smells wonderful! I used fresh poblano chile instead of jalapeño in the onions, and they’re busy percolating on my counter.
    If it tastes have as good as it smells, I’ll be a happy cook.
    The recipe proportions are accurate, but I did need to add another 1/2 cut water.

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