The Best Salsa Verde Shredded Pork Tacos
188kcal
Ingredients
- 3 1/2 pound bone-in pork butt 3 1/2 – 4, trimmed of excess fat
- 1 bottle salsa verde (15-ounce), plus more for serving
- 3 cups chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 medium white onion chopped
- 1/2 cup chopped cilantro
- 12 flour tortillas (4 1/2-inch)
Toppings
- creamy avocado salsa verde
- pickled red onions
- cotija cheese
- chopped cilantro
- lime wedges
Method
- Braise the pork until tender. In a large Dutch oven or heavy bottom pot with a lid, add the 3 1/2 pound pork butt. In a medium bowl or 4 cup measuring cup, whisk a 15 ounce bottle of salsa verde with 3 cups chicken broth, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons dried oregano, and 1 teaspoon kosher salt until combined. Pour over the pork, bring to a boil, and cover with a lid. Simmer for 3 – 3 1/2 hours or until the pork is fork‑tender.
- Roast the meat for a crisp crust, then reserve and reduce the cooking liquid. Preheat the oven to 400°F. Transfer the pork to a baking sheet and bake until browned, about 30 minutes. Meanwhile, skim the
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!