Verde Pork Street Tacos

Ingredients

• 25 oz. Mission® White Corn Tortillas

• 3-4 lbs. Pork shoulder or pork butt roast

• 16 oz. jar Green chili salsa Verde

• 1 lb. Red onion, sliced thinly

• 1 cup Red wine vinegar

• ⅓ cup Granulated sugar

• 16 oz. Oaxaca cheese, crumbled

• 1 bunch Cilantro, chopped roughly

• As needed Salt and freshly ground black pepper

Instructions

• Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker.

• Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator.

• To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.

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