Rub the pork with the chili powder and cumin. Place the pork into a 6-quart slow cooker. Pour 3/4 cup salsa verde over the pork.Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. Spoon off any fat. Using 2 forks, shred the pork in the cooker and stir. Season to taste.While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl. Season to taste.Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde. Sprinkle with the queso fresco and serve with the lime wedges, if desired.
4 pounds boneless pork shoulder, cut in quarters (and trim off fat)1 tablespoon chili powder1 tablespoon ground cumin1 jar (16 ounces) Pace® Salsa Verde2 cups broccoli slaw16 flour tortilla or corn tortillas (6-inch), warmed1 cup chopped fresh cilantro1 cup crumbled queso fresco (optional)16 lime wedge (optional)
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