Pork Verde Tacos are made with pork shoulder, orange juice, tomatillos, serrano peppers, cilantro and tortillas.
Holy moly! Three of my favorite things at once. Shredded pork with Salsa Verde garnished with a Cactus Salad on freshly made tortillas. What could be better than that? This dish is everything you have ever dreamed of and you won't regret making it!
How to make Pork Verde Tacos with Nopales
Put the pork shoulder, orange juice, 2 bay leaves, and salt and pepper in an Instant Pot pressure cooker on high for 1 hour or a slow cooker on high for 4-5 hours. I used my pressure cooker for this recipe and the pork came out SO soft and delicious! When the pork is done, place on a baking sheet to broil and reserve 1 cup of pork juice. Broil for 2-4 minutes and watch very closely as it can burn quickly.
(You can do this part while the pork is in the instant pot) Bring water to boil in a medium pot. Add the tomatillos and peppers and boil for 15 minutes. With a slotted spoon, place the tomatillos and the peppers and put in a blender. Add the cilantro in the blender as well as salt and pepper. Blend until smooth. This is your tomatillo sauce!
In a large deep pan at medium heat, add two tablespoon of vegetable oil and wait until it simmers. Add the tomatillo sauce and the reserved 1 cup of pork juice. When the sauce starts to simmer, lower heat and add the broiled shredded pork. Let the broiled pork simmer in the sauce for 15-20 minutes.
Warm the tortillas according to instruction and assemble the tacos. Garnish with a nopal salad!