Smoky Pulled Pork "Chile Verde Style" Tacos
Ingredients
For the Pork:
- 1 3 pound pork butt
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon dried oregano
- Salt and pepper to taste
- 4 cloves of garlic, chopped
- 1 onion, chopped
- 2 18 ounces cans green enchilada sauce
- 1 ½ teaspoon liquid smoke
For the Slaw:
- 1 cup purple cabbage, shredded
- 2 cups green cabbage, shredded
- 1 carrot, cut into matchsticks
- ½ red bell pepper, cut into thin strips
- 1 jalapeno pepper, seeded and chopped
- 1 cup fresh pineapple, diced
- 3 tablespoons fresh cilantro, chopped
- ½ lemon juiced
- 1 tablespoon mayonnaise
- Pinch of sugar
- Salt and pepper to taste
- Flour Tortillas
- Avocado sliced (optional)
Instructions
To Prepare the Pork
- 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.
Nutrition
Calories: 426 kcal, Carbohydrates: 24 g, Protein: 46 g, Fat: 14 g, Saturated Fat: 4 g, Cholesterol: 137 mg, Sodium: 1654 mg, Potassium: 962 mg, Fiber: 5 g, Sugar: 17 g, Vitamin A: 3385 IU, Vitamin C: 52.6 mg, Calcium: 63 mg, Iron: 4.2 mg
