Name: Salsa Verde Shredded Pork Tacos
Total time: 5 h 30 min
Cuisine: Mexican
Ingredients: 3 1/2 - 4 lb Bone-in pork butt, trimmed of excess fat; 1 Salsa verde, 15-ounce bottle, plus more for serving; 3 cup Chicken broth; 2 tsp Ground cumin; 2 tsp Ground coriander; 2 tsp Dried oregano; 1 tsp Kosher salt; 1 medium White onion, chopped; 1/2 cup Cilantro, chopped; 12 Flour tortillas, 4 1/2-inch; Creamy avocado salsa verde; Pickled red onions; Cotija cheese; Cilantro, chopped; Lime wedges

Method

3 steps. Tap one to mark it done.

Put the bone-in pork butt into a large Dutch oven or a heavy-bottomed pot that has a lid. Whisk the salsa verde with the chicken broth, ground cumin, ground coriander, dried oregano, and kosher salt in a separate bowl or a 4-cup measuring cup. Pour this liquid over the meat, heat to a boil, and seal with the lid. Let it simmer for 3 to 3 1/2 hours until the meat is completely fork-tender.
Set the oven temperature to 400°F. Move the meat onto a baking sheet and roast until the exterior is crispy and browned, which should take around 30 minutes. At the same time, skim any fat from the surface of the braising liquid, heat it to a boil, and let it cook down until 2 1/2 cups of liquid remain, taking roughly 10-15 minutes.
Use a pair of forks to tear the meat into smaller, bite-sized pieces. Put the shredded meat back inside the pot, stirring it together with the concentrated cooking liquid and 1/2 cup of chopped cilantro. Assemble the tacos by spreading creamy avocado salsa verde onto each flour tortilla, adding the shredded pork, and topping with pickled red onions, cotija cheese, and extra chopped cilantro, then serve alongside lime wedges.

Recipe by FoodieCrush on foodiecrush.com. See the original for their notes and tips.