Pork Verde Tacos
Serves: 8 to 10
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 3 pounds boneless Boston butt roast, trimmed
  • 2 pounds coarsely chopped tomatillos
  • 1 cup chopped yellow onion
  • 2 poblano peppers, coarsely chopped
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • ¼ cup fresh lime juice
  • Corn tortillas, Pickled Onions (recipe follows), fresh cilantro, and lime slices, to serve
  1. In a large skillet, heat oil over medium heat.
  2. Sprinkle ½ teaspoon salt all over pork. Add pork to skillet; cook until browned on all sides. Transfer pork to a 5-to 6-quart slow cooker. Add tomatillos, onion, peppers, paprika, cumin, and remaining ½ teaspoon salt.
  3. Cover and cook on low for 8 hours or on high for 4 hours.
  4. Shred pork, discarding fat; return to cooker. Stir in lime juice. Serve on tortillas with Pickled Onions, cilantro, and lime.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pork-verde-tacos-recipe/