salsa verde

CHILE VERDE PORK TACOS

(Party of 4)

Ingredients:

3 to 4 – lb. Pork Butt (bone in)
1 – 12 oz. jar of Two Hot Mamas Salsa Verde (Hot)
1 – 12 oz. Jar of Two Hot Mamas Salsa Verde (Mild)
16 – White Corn Tortillas
3 – tbsp. Extra Virgin Olive Oil
1 – tbsp. Ground Cumin
1 – tsp. Ground Spanish Paprika
1 – tbsp. Coarse Sea Salt (sub Kosher)
1 – tsp. Coarse Black Pepper
1 – tsp. Ground Garlic
3 – Cups Monterrey or Pepper Jack Cheese (shredded)
½ – Bunch Fresh Cilantro (finely chopped)
¾ – Cup Fresh White Onion (Chopped)

Crock Pot Method:

  1. Remove Pork Butt from casing and rinse with cold water;
  2. Place in a strainer (in sink) to remove excess water;
  3. Blend all dried spices together in a small mixing bowl;
  4. Add 2 tbsp. of Olive Oil to the bottom of the Crock Pot;
  5. Place Pork Butt (fat side up) into Crock Pot;
  6. Add 1 tbsp. of Olive Oil on top of the Pork Butt and rub thoroughly;
  7. Rub dried mixed spices on the Pork Butt thoroughly;
  8. Cook on high temperature (lid on) for 5 to 6 hours or low temperature for 9 to 10 hours (the slower, the better);
  9. Remove bone and fat pieces from the Crock Pot and drain 75 percent of the liquid (the pork butt should fall apart when removing the bone);
  10. Keeping the same temp., add both Two Hot Mama’s Salsa Verde jars of salsa (you can use 2 mild jars or 2 hot jars) depending on your degree of heat;
  11. Continue to cook while mixing/shredding pork with Two Hot Mama’s Salsa Verde until reaching 165 degrees F;
  12. Steam corn tortillas by adding a splash of water to each side of the tortilla (don’t over wet) and stack in to a steamable closed container (or paper towel) and microwave for 30-45 seconds or until soft (option to pan cook with a little oil);
  13. Fill a double corn taco with Chile Verde Pork and sprinkle Monterey or Pepper Jack cheese to liking and top with Fresh Cilantro and White Onion.

Substitute:

Turkey or Chicken (cook then follow Crock Pot Instructions adding the Two Hot Mama’s Salsa Verde.