Print
Ingredients
Scale
- 3 ½ – 4 pound bone-in pork butt, trimmed of excess fat
- 1 (15-ounce) bottle of salsa verde, plus more for serving
- 3 cups chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 medium white onion, chopped
- ½ cup chopped cilantro
- 12 (4 ½-inch) flour tortillas
- creamy avocado salsa verde
- pickled red onions
- cotija cheese
- chopped cilantro
- lime wedges
Instructions
- In a large Dutch oven, add the pork butt. Combine the salsa verde, chicken broth, cumin, coriander, oregano, and salt in a bowl and pour over the pork.
- Bring to a boil, cover, and simmer for 3 to 3 ½ hours until fork-tender.
- Preheat the oven to 400°F. Transfer the pork to a baking sheet and roast until browned, about 30 minutes.
- Meanwhile, strain the cooking liquid, skim off the fat, and reduce it to 2 ½ cups by boiling for 10-15 minutes.
- Shred the pork using two forks and mix it with the reduced cooking liquid and chopped cilantro.
- Assemble the tacos with a layer of avocado salsa verde, shredded pork, and top with pickled red onions, cotija cheese, chopped cilantro, and lime wedges.
Notes
For extra flavor, marinate the pork in salsa verde overnight before cooking.
You can substitute corn tortillas for a gluten-free option.
Serve with extra salsa verde on the side for dipping.
- Prep Time: 30 minutes
- Cook Time: 330 minutes
- Category: Main Dishes
- Method: Braising and Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg