Pork Verde Tacos

By lbgtdep

MAKES: 10 SERVINGS
PREP: 40 MINS
COOK: 10 HRS TO 12 HRS (LOW) OR 5 TO 6 HOURS (HIGH) + 30 MINUTES (HIGH)

Ingredients

• 4 5 4 5 4 - 5 pounds boneless pork shoulder roast
• 1 1 1 tablespoon vegetable oil
• 3 3 3 stalks celery, cut up
• 1 1 1 medium onion, cut up
• 1/2 1/2 1/2 cup water
• 1 2 1 2 1 - 2 fresh jalapeno chile peppers, stemmed, seeded, and cut up*
• 3 3 3 cloves garlic, minced
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon crushed red pepper
• 1/2 1/2 1/2 teaspoon dried oregano, crushed
• 1/4 1/4 1/4 teaspoon ground black pepper
• 3 3 3 bay leaves
• 1 16 1 16 1 16 ounce jar green salsa
• 1 1 1 recipe Jalapeno Sauce (optional)
• Corn tortillas or Homemade Taco Shells
• Shredded cabbage, shredded cheese, and/or lime wedges (optional)

Preparation

Step 1

Trim fat from meat. In a large skillet brown meat on all sides in hot oil. Place meat in a 5- to 6-quart slow cooker.
In a food processor or blender combine celery, onion, the water, chile peppers, garlic, salt, chili powder, cumin, crushed red pepper, oregano, and black pepper. Cover and process or blend until almost smooth. Pour over meat in cooker. Add bay leaves.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat from cooker; discard bay leaves and cooking liquid. Using two forks, pull meat apart into shreds. If using low-heat setting, turn to high-heat setting. Return shredded meat to cooker; stir in green salsa. Cover and cook for 30 minutes more.
Serve with Jalapeno Sauce, corn tortillas, and, if desired, cabbage, cheese, and/or lime wedges.

Jalapeno Sauce
Ingredients
1
cup mayonnaise
1/2
cup snipped fresh cilantro
1
fresh jalapeno chile pepper, seeded and finely chopped
1
tablespoon vinegar
1
tablespoon water
1
small clove garlic, minced
3/4
teaspoon salt
3/4
teaspoon ground black pepper
Directions
In a medium bowl stir together mayonnaise, cilantro, chile pepper, vinegar, the water, garlic, salt, and black pepper.