Tacos don’t get nearly enough credit for their dinner-saving superpowers, especially when the meat’s already been cooked and all you have to do is pile on the toppings and chow down.
With these tacos, the pork doesn't need to be seared before braising, and it keeps well in the fridge or freezer to make ahead for taco assembly on busy nights.
This shredded pork taco recipe is made with my super-easy salsa verde pork. Juicy, fall-apart shredded pork drenched in store-bought salsa verde is braised low and slow on the stovetop and then finished in the oven to crisp it up carnitas-style.
And let’s talk about the real MVP of this weeknight taco recipe: a humble bottle of salsa verde from the store (unless you want to make your own). It’s bright, tangy, and saves us from having to chop, roast, or blend a bunch of aromatics.
Follow my lead and braise the pork on a lazy Sunday and reheat it throughout the week for lightning-fast tacos.
It also freezes well, just make sure to pack in some of the salsa verde sauce so nothing dries out.
Enjoy!
Heidi
