Shredded Pork Tacos With Jalapeno Cilantro Sauce

1. 1

   Puree the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.

2. 2

   Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.

3. 3

   Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.

4. 4

   Make the salsa and assemble the tacos.

5. 5

   In a blender, mix the jalapeno, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.

6. 6

   Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeno sauce and top with the sliced red onion.

7. 7

   Garnish with the cilantro and queso fresco and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.