Shredded Pork Tacos With Jalapeno Cilantro Sauce

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READY IN: 7hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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