Authentic pulled pork tacos with the most juicy, tender and flavorful meat, packed into a fresh tortilla and topped with a creamy spicy salsa verde sauce to die for. Just perfect for your next Cinco de Mayo party.
Pre-heat oven to 300 degrees.
Sprinkle the pork with salt and pepper generously. Heat oil on med-high on the stove in an oven proof pot. Brown the pork shoulder on all sides and remove from pot.
Cook for 3 hours or until the meat falls apart easily. Remove from the pot and shred with two forks. Meat should fall apart very easily. Put it in a serving bowl or container with a lid.
Make the salsa verde according to the recipe instructions. Add the sour cream and stir to combine.
This sauce is so good and it tastes really good on many different dishes. I love it on barbequed prawns, or fish tacos, but it would taste really good on chicken. You can also use it as a sauce for chicken enchiladas.
Option: If you aren’t a fan of Salsa Verde or cilantro, as I know some of you aren’t, these taste really good with homemade salsa and some Quesco Fresco cheese or Monterey Jack. We ate them like this when we ate the leftovers and they were so dang good!