Tuesday, June 9, 2015

Slow Cooker Pork Tomatillo-Verde Tacos

My love of tacos just got stronger, thanks to Herdez Tomatillo-Verde sauce.

This jarred Mexican cooking sauce is the latest addition to our stash of secret sauces that help us busy moms get an easy and tasty meal on the table fast.

Toss some Herdez in the slow cooker with your favorite cut of pork. After a few hours all you need to do is shred the meat and dinner is served! Add Amy's guacamole and your meal is complete.

Another plus: This dish holds up well on the warm setting, so don't worry if it needs to sit while you are still at work or swimming at the pool with your kids.

Mangia! Mangia!

Slow Cooker Pork Tomatillo-Verde Tacos

1 tablespoon olive oil
3.5 to 4 pounds pork butt, shoulder, tenderloin or roast
1 and 1/2 jars Herdez Tomatillo-Verde cooking sauce
Soft corn tortillas
Taco toppings (shredded lettuce, cheese, salsa, guacamole)

Warm oil in a 12-inch skillet. Brown pork on all sides. Note: If you are pressed for time, don't bother to brown the meat.

Place pork in a 6 to 7 quart slow cooker. Pour 1 and 1/2 jars of tomatillo-verde sauce on top.

Cook on high for 3 to 4 hours or on low for 5 to 7 hours. Remember, the pork can sit at the warm setting for awhile too, so don't worry about that.

Remove pork from slow cooker and shred the meat using two forks. Return meat to slow cooker and stir into sauce to heat through.

Serve with soft corn tortillas and your favorite taco toppings.

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