Ingredients
For the Pork
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½ cup water
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4 pounds pork shoulder or pork butt
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2 tablespoons Worcestershire sauce
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1 teaspoon kosher salt
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½ teaspoon garlic powder
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2 cups mild tomatillo salsa or 1 (12-ounce) jar
For Serving
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Tortillas
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Shredded cheese
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Diced tomatoes
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Sliced avocado
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Shredded lettuce
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Sour cream
Instructions
Pour the water into the slow cooker. Place the pork shoulder or butt on top.
2. Season the Pork
Drizzle the Worcestershire sauce over the pork, then sprinkle with kosher salt and garlic powder.
3. Slow-Cook Until Tender
Cover and cook on high for about 3 hours or on low for about 5 hours, until the pork is fork-tender and reaches a safe internal temperature of at least 145°F, followed by a 3-minute rest. Pork shoulder typically becomes easiest to shred when cooked longer until tender, so allow additional time if needed.
4. Shred the Pork
Transfer the pork to a cutting board or large bowl. Discard the cooking liquid, then use two forks to shred the meat into bite-sized pieces.
5. Add the Salsa
Return the shredded pork to the slow cooker and stir in the tomatillo salsa until evenly coated. Keep on the warm setting until ready to serve, making sure the pork stays at 140°F or hotter.
6. Assemble the Tacos
Spoon the green chili pork into warm tortillas. Add shredded cheese, diced tomatoes, avocado, lettuce, and sour cream. Serve immediately.
Notes
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Choose the right cut: Pork shoulder and pork butt contain enough connective tissue and fat to become tender and easy to shred.
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Check for tenderness: Cooking times vary by slow cooker and the size of the pork. If the meat resists shredding, continue cooking until tender.
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Keep the salsa mild: Choose a mild tomatillo salsa for family-friendly tacos, then offer hot sauce on the side for anyone who wants extra heat.
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Warm the tortillas: Heat them in a dry skillet or wrap them in foil and warm in the oven for softer, more flavorful tacos.
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Set up a topping bar: Put each topping in a separate bowl so everyone can customize their tacos.
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Save the leftovers: The shredded pork also works well in quesadillas, burrito bowls, nachos, and sandwiches.
