One of the most indulgent versions of tacos. Meat so juicy & full of green chili flavoring…you can’t get enough.
Some people like them just like this…
others go for the fully loaded style below
I can take them either way! 🙂
The Best & Most Juicy Pork Taco Meat by Heather McCullah
1 pork shoulder roast
1 large jar green chili verde salsa
2 limes squeezed of their juices
2 large jalapenos seeded and minced
6-8 minced green olives minced
3 tablespoons juice from the green olives
Heat 1 tbsp olive oil up in a cast iron skillet or large saute pan. Brown pork roast on both sides. Place pork roast in a large slow cooker set on low for 8 hours. Mix green chili salsa, lime juice, minced jalapenos, minced green olives and green olive juice together in a medium bowl. Pour mixture over the roast, cover and let cook 6 hours. Remove lid after 6 hours and shred meat with two forks while still in the liquid mixture. Cover and cook for another hour. After 7 hours use a strainer to drain the liquid from the meat and place the meat back in the slow cooker. Turn the slow cooker on high and cook for an additional hour. This is where the meat will get some browning on it’s edges (my favorite part)! After 8 hours your taco meat will be ready for turning into the most fabulous tacos!
Use meat to make a yummy salad, tostada, burrito or anything else you can think of!