salsa verde


(Party of 4)


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.


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