Tuesday’s Table – Slow Roasted Mexican Pork Tacos with Salsa Verde

I definitely have a penchant for Tex-Mex flavors, (that’s clearly been shown here already!) but I’m also always trying to find a way to make my Mexican food more authentic.  This recipe is adapted from carntias recipe by Javier Plascencia, one of the hottest chef’s in Mexico these days.  It’s ridiculously easy to throw together although does take a while to cook down once it’s in the oven.  I’ve never had much experience with a slow cooker, but I bet this would be the perfect recipe for one! By ways of salsa, both making your own and buying a good store-bought type are great options, but I like combining the best of both worlds to maximize ease and deliciousness.

Slow Roasted Mexican Pork

2 lb pork butt, fat trimmed

3 tsp salt

3 tsp cumin

3 tsp coriander

3 c. apple juice

4 cloves garlic, minced

Season the pork butt with salt, cumin, and coriander and put it in a large heavyweight pot.  Cover with apple juice and add minced garlic.  Put it in a 425 oven, uncovered, for 25 minutes to start to caramelize.  (If using crock pot add after this step on high for 3-4 hours or low for 6-8). Then cover the pot, drop the temp to 200 and let cook for 3 hours.  At this point you will want to check the tenderness with a fork.  If it’s not quite tender enough yet, cook for up to an hour more.  Whether using oven or crock pot you should always have some liquid in the pan, so feel free to add a little more apple juice, water, or stock if you’re increasing the cooking time.  Then remove from oven or crock pot, let rest for 15 minutes, and shred with forks.

Salsa Verde

1 c. jarred green salsa

1 handful cherry tomatoes, chopped

1/4 c. cilantro, chopped

1/2 jalapeno, minced

1/4 red onion, chopped

1/2 avocado, chopped

juice of 1 lime

Combine all ingredients in a bowl and serve on top of tacos or with tortilla chips!

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