Shredded Pork Tacos With Jalapeno Cilantro Sauce
- Ready In:
- 7hrs 15mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
-
Pork
- 1814.36 g pork shoulder
- 709.77 ml water
- 1 onion, chopped
- 7 garlic cloves
- 3 scallions, chopped
- 118.29 ml red bell pepper, chopped
- 118.29 ml green pepper, chopped
- 4.92 ml ground cumin
- 1.23 ml chili powder
- salt and pepper
-
Jalapeno Cilantro Sauce
- 236.59 ml creme fraiche (or crema fresca)
- 29.58 ml mayonnaise
- 1 jalapeno pepper
- 236.59 ml cilantro, fresh
- 1 lime, juice of
- 1.23 ml ground cumin
- salt and pepper
- corn tortilla
- 236.59 ml cabbage, sliced
- 118.29 ml queso fresco
- 1 red onion, sliced thinly
- cilantro, fresh
directions
- Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
- Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
- Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
- Make the salsa and assemble the tacos.
- In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
- Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
- Garnish with the cilantro and queso fresco and serve immediately.
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