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
Green Pork Tacos/ Salsa Verde Pork Tacos
Ingredients
- 3 to 4 lb Pork butt/shoulder
- 2 to 3 bay leaves
- 2 garlic cloves, minced
- 1/2 onion, core attached for easier removal
- 1/2 tablespoon dry oregano
- 1/2 tablespoon cumin
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
- 1 orange
- 1 1/2 cups water
- –For the Salsa Verde–
- 5 tomatillos ( about 5)
- 3 jalapeno pepper
- small piece of onion
- 1 garlic clove
- 1 teaspoon oil
- salt to taste
- Queso fresco, pickled onions, cilantro and lime for garnish.
Instructions
- Preheat oven to 350 Degrees.
- Trim some fat off the pork butt, cut into big chunks and place the meat in a medium size Dutch oven. Add the bay leaves, minced garlic, 1/2 onion, dry oregano, cumin, salt and pepper. Juice the orange and add it in along with the remnants. Add 1 1/2 cups of water, the liquid should barely cover the meat.
- Place the pot in the oven and bake for around 2 to 2 1/2 hours or until de meat is fork tender.
- While the pork is cooking make the salsa verde. Place the jalapenos, onion and garlic in a medium sauce pan and cover with water. Boil for 5 minutes until the jalapeños turn to a pale green color. Remove the husk and wash the tomatillos, add them to the sauce pan with the jalapenos, onion and garlic. Boil for just 5 minutes until the tomatillos change to a pale green color. Turn the heat off and let them cool. It is important that you don’t over cook the tomatillos, if you cook them too long they could burst and make the salsa bitter.
- Remove the pork from the oven and transfer to a plate. Using two forks shred the meat and set aside.
- In a large skillet add 1 teaspoon of oil and turn the heat to medium low.
- Add the jalapenos, tomatillos, onion and garlic to a blender and season with salt. Blend until very smooth. Add water if needed. Reserve some salsa for the tacos if desired.
- Carefully place the salsa into the skillet and cook it for about 5 minutes. Turn the heat to low and add the shredded pork. Cook for 5 more minutes.
- Warm up some corn tortillas and make your tacos! I like to garnish them with queso fresco, pickle red onions and extra salsa.
- Enjoy!
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.