Pork tacos with a kiwi salsa verde is out of this world amazing! Talking about something that is just darn good, words cannot simply describe the goodness in these street tacos. It’s a well seasoned, juicy pork with a light refreshing pico de gallo and a sweet spicy kick sauce.
If you’re interested in making our pico de gallo, simply click on the bold letters pico de gallo for the recipe.
Pork Street Tacos
Jump to RecipeBesides the sauce, these pork street tacos are pretty darn easy to make. All that you need is a good ole crockpot, tons of seasonings/fresh herbs, and street style tortillas of course! Full warning this recipe does contain a hefty amount of ingredients. I promise you the amount of flavor that it develops in the crockpot makes it so worth it!
So say bye-bye to those boring ole shredded pork tacos.
In a blender or large food processor combine all the seasonings, herbs, and liquids and blend until well combine. Then simply season all sides of the pork roast with basic dynamic duo (salt and pepper). Next throw it in the crockpot along with the flavorful sauce and allow it to do its thing for 5-8 hours on high heat.
Kiwi Salsa Verde
Can we just take a moment to appreciate this kiwi verde….
Thanks for that!
Kiwi have a natural bright green hue to them with small black edible seeds. It has a complex taste of being both sweet and sour kind of like sour patch kids, but without the bad ingredients. Just like the 1000 ingredient sauce for the pork tacos, all you need is a oven and a good blender. First, roast the jalapenos until thoroughly charred. Once achieved, peel off the skin with a small paring knife and discard. After that, toss it in the blender (remove half of the seeds, unless you enjoy extra spicy food and sauces) with the other ingredients and blend until well combined.
And that’s all folks!
Follow us on social media…
Looking for more dishes? Check out the links below:
- Taco Casserole
- Tacos de Carne Asada
- Chicken Enchiladas
- Sweet Plantains
- Sheet Pan Beef Fajitas
- Arroz con pollo
Pork Street Tacos with Kiwi Verde
Ingredients
Pork Street Tacos
- 2½ lbs. Boneless Pork Roast
- 5 Garlic cloves
- 2 Shallots
- 1 tbsp. Thyme leaves fresh
- ¼ cup Fresh lime juice
- 1 tbsp. Black peppercorn
- 1 tsp Coriander
- ½ tsp Ground cinnamon
- ½ tsp Freshly ground nutmeg
- 2 tsp Kosher salt
- 2 tbsp. Fresh ginger
- 1 tbsp. Dark soy sauce
- 2 tbsp. Orange juice
- 1 tbsp. Dijon mustard
- 1 tbsp. Sugar
- ½ tbsp. Jamaican Allspice
- 1 tbsp. Mexican Oregano
- 2 tbsp. Cilantro
- ½ cup Chicken stock
- 1 tsp Cumin
- 1 tbsp. Adobo chipotle pepper
- Black pepper
- Salt
- 20 Street style tortillas
- 10 Lime wedges
Kiwi Verde
- 5 Jalapenos peppers roasted
- 5 Kiwi peeled
- Handful of cilantro
- 4 Garlic cloves
- Juice of 1 lime
- 1 tsp Kosher salt
- ½ tsp Cumin
- 1 tbsp. Sugar
- 1 Shallot
Instructions
For the Kiwi Verde:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the jalapenos onto the baking sheet and lightly spray with cooking oil on all sides. Roast for 10-15 minutes. Turn over the jalapenos and continue to roast for 10-15 minutes.
- Scrape off the charred skin using a paring knife and discard. Remove half of the membrane and seeds as well.
- Add the roasted jalapenos, kiwi, cilantro, garlic cloves, lime juice, sugar, cumin, shallot, and salt to a blender. Blend until smooth. Transfer into an airtight container and refrigerate until ready to use.
For the Pork Tacos:
- In a blender, add the garlic, shallots, ginger, dark soy sauce, Dijon mustard, Mexican oregano, and thyme. Blend well.
- Next, add in the remaining ingredients and blend until smooth.
- Season all sides of the pork roast with salt and pepper. Place into the crockpot along with the sauce mixture. Cover and cook on high for 5-6 hours or until fork tender.
- Remove from the crockpot and cut into bite-size pieces with the sauce.
- Heat up street style tortillas until warm. Add a generous amount roasted pork as well as your favorite toppings. Serve with the kiwi verde and fresh lime wedges.