Recipes and Cooking Pork Verde Tacos Be the first to rate & review! Slow cook pork roast in a zesty sauce for a perfectly tender and juicy taco filling. Top with a bit of creamy jalapeno sauce, cabbage, and cheese, if you like. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 40 mins Cook Time: 10 hrs Total Time: 10 hrs 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 4 pound boneless pork shoulder roast 1 tablespoon vegetable oil 3 stalks celery, cut up 1 medium onion, cut up ½ cup water 1 fresh jalapeño chile peppers, stemmed, seeded, and cut up* 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon crushed red pepper ½ teaspoon dried oregano, crushed ¼ teaspoon ground black pepper 3 bay leaves 1 16 ounce jar green salsa 1 recipe Jalapeño Sauce (optional) Corn tortillas or Homemade Taco Shells Shredded cabbage, shredded cheese, and/or lime wedges (optional) Jalapeño Sauce 1 cup mayonnaise ½ cup snipped fresh cilantro 1 fresh jalapeño chile pepper, seeded and finely chopped 1 tablespoon vinegar 1 tablespoon water 1 small clove garlic, minced ¾ teaspoon salt ¾ teaspoon ground black pepper Directions Trim fat from meat. In a large skillet brown meat on all sides in hot oil. Place meat in a 5- to 6-quart slow cooker. In a food processor or blender combine celery, onion, the water, chile peppers, garlic, salt, chili powder, cumin, crushed red pepper, oregano, and black pepper. Cover and process or blend until almost smooth. Pour over meat in cooker. Add bay leaves. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat from cooker; discard bay leaves and cooking liquid. Using two forks, pull meat apart into shreds. If using low-heat setting, turn to high-heat setting. Return shredded meat to cooker; stir in green salsa. Cover and cook for 30 minutes more. Serve with Jalapeño Sauce, corn tortillas, and, if desired, cabbage, cheese, and/or lime wedges. Jalapeño Sauce In a medium bowl stir together mayonnaise, cilantro, chile pepper, vinegar, the water, garlic, salt, and black pepper. Homemade Taco Shells: In a large saucepan heat 1 inch of vegetable oil to 365°F. Fry corn tortillas in hot oil for 2 minutes or until crisp. Drain on paper towels. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 492 Calories 30g Fat 17g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 492 % Daily Value * Total Fat 30g 38% Saturated Fat 7g 35% Cholesterol 117mg 39% Sodium 822mg 36% Total Carbohydrate 17g 6% Total Sugars 2g Protein 37g Vitamin C 13mg 65% Calcium 70.7mg 5% Iron 3.4mg 19% Potassium 754mg 16% Folate, total 16.1mcg Vitamin B-12 1.8mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.