Prep time: 30 mins
Cook time: 45 mins
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
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.