Careme

Ingredients

• Kroger Bone-In Pork Shoulder Steaks 1 to 1 1/4 lb $4.99/lb
• Organic Green Cabbage 1/2 small head (about 10–12 oz), thinly sliced $1.69/lb
• Organic Jumbo Red Onions 1/4 medium red onion, thinly sliced $1.59/lb
• Organic Jalapeno Peppers (optional) 1, thinly sliced (optional) $3.99/lb
• Organic Avocado (optional) 1, sliced (optional) $3.50 each
• Salsa verde (jarred, pantry/store) 1 cup
• Chicken broth or water (pantry) 1/2 cup
• Ground cumin (pantry) 1 tsp
• Smoked paprika or chili powder (pantry) 1 tsp
• Salt + black pepper (pantry) To taste
• Lime (pantry) 1 (2 Tbsp juice)
• Olive oil (pantry) 1 Tbsp
• Corn tortillas (pantry/store) 6 small
• Honey or sugar (pantry, optional) 1 tsp (optional, for slaw balance)
• Cilantro (optional) Small handful, chopped

Instructions

1. Prep the slow cooker: pat dry 1 to 1 1/4 lb pork shoulder steaks. Season with 1 tsp salt, black pepper, 1 tsp cumin, and 1 tsp smoked paprika/chili powder.
2. Quick sear (stove, optional but recommended): heat 1 Tbsp olive oil in a skillet over medium-high. Sear the pork 2–3 minutes per side until browned, then transfer to the slow cooker.
3. Build the braise: pour 1 cup salsa verde and 1/2 cup broth/water around the pork in the slow cooker. Cover.
4. Slow cook: cook on HIGH for 3.5–4.5 hours or LOW for 6–7 hours, until easily shreddable.
5. Make the slaw while it cooks: thinly slice about 10–12 oz green cabbage and 1/4 red onion (and 1 jalapeño if using). Toss with 2 Tbsp lime juice, a big pinch of salt, and 1 tsp honey/sugar (optional). Let it sit; toss again before serving. Add chopped cilantro if you want.
6. Shred + sauce: shred the pork in the slow cooker with two forks. If the sauce is thin, leave the lid off and cook on HIGH 10–15 minutes to reduce slightly. Taste and adjust salt/lime.
7. Warm tortillas (stove): toast 6 corn tortillas in a dry skillet 20–30 seconds per side until warm and flexible.
8. Serve: build tacos with shredded green-salsa pork, crunchy slaw, and sliced avocado (optional).