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Pork Verde Tacos

Pork Verde Tacos
  • 4.5 inch white corn tortillas
  • 3 lbs. pork butt
  • Salt and pepper to taste
  • 16 oz jar verde salsa
  • 2 Tbsp granulated sugar
  • ½ cup red wine vinegar
  • 1 red onion, sliced thinly
  • 12­-16 oz cotija cheese, crumbled
  • 1 bunch cilantro, chopped
  • 2 limes (cut and serve with tacos)
Salsa Verde Guacamole
  • 8 tomatillos, husks removed
  • 2 medium ripe avocado, peeled and pitted
  • 1 small onion, halved
  • 1 jalapeño pepper, peeled and pitted
  • ⅓ cup fresh cilantro leaves, chopped
  • ½ tsp salt
  1. Season pork generously with salt and pepper.
  2. In a skillet over medium-­high heat sear pork on all sides.
  3. Transfer to a pressure cooker and pour verde salsa over top. Cook on high for 45­-50 minutes. Let roast cool and shred.
  4. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours.
  5. To serve, warm tortillas on griddle or in a pan. Fill with pork, onions, cotija cheese, cilantro and verde guacamole. Serve with a lime wedge.
Salsa Verde Guacamole
  1. In a large saucepan, bring 4 cups water to a boil.
  2. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain.
  3. Place the avocados, onion, jalapeño, cilantro, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled.


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