Fork tender Smoky Pulled Pork “Chile Verde Style” is wrapped in a warm tortilla and top with a fresh and crisp slaw that has a hint of sweetness from fresh pineapple
Preheat the oven to 350 degrees F. Place the pork butt in a roasting pan or Dutch oven. Season with cumin, oregano, salt and pepper. Add the garlic, onion, green enchilada sauce and liquid smoke. Cover and cook in the oven for 1 ½ hours.
Remove from the oven and baste. Return to the oven and cook covered for about 1 hour or until fork tender. Remove from the oven and shred with a fork.
To Make the Slaw
Combine the purple and green cabbage, carrot, red bell pepper, jalapenos and diced pineapple in a medium bowl. Add the cilantro, lemon juice, mayonnaise and a pinch of sugar. Season with salt and pepper to taste.
Pile it up!
Warm up the tortillas. Add the shredded pork and top with the slaw. Serve with avocado slices (optional).
Notes
To Cook in the Crockpot: Place the pork butt in the crock pot. Season with cumin, oregano, salt and pepper. Add the garlic, onion, green enchilada sauce and liquid smoke. Cover and cook on low for about 7 - 8 hours or on high for 4 - 5 hours.