I recently made these pork tacos, original recipe by Jenny Flake, from “Picky Palate” – Green Chili Pork Tacos and our family went crazy for them!
A few adjustments I made were to use garlic powder instead of the garlic salt and used just over 1 c. of salsa Verde instead of tomatillo salsa she calls for. I also just poured it over the top of the meat when I started it, which is a little different than how she says to make it. After cooking, I drained the liquid (reserved about ½ – 1 c.) and shredded the pork. I then put the pork back in the crockpot and added the reserved liquid & put it on warm until we were ready to eat.
I prefer corn tortillas, but my kids like flour so choose whatever makes you happy, or go grain-less and make yours into bowls or salads. I paired it with a combination of sautéed zucchini, corn, onion & garlic sprinkled with a bit of cumin and we were good to go!
This meal was super easy, flavorful, and family friendly. Leftovers can easily be frozen for a future meal or used later in the week (think homemade burrito bowl for lunch 😊).