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Shredded Pork Tacos With Jalapeno Cilantro Sauce

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“Posting this recipe for safekeeping. The recipe is from Erica - My Colombian Recipe (blogger). I recently ordered yucca frita with a jalapeno cilantro sauce at a local Cuban restaurant. The sauce was amazing and since the restaurant did not want to offer up the recipe, I figured I would try to hunt for a better or like recipe. I am thinking that Erica's recipe is pretty close - hopefully I will get to making it later this year. Full recipe sounds tasty too. If you try it before me, please share your thoughts here and on Erica's website - - Per Erika, this is a Mexican recipe, not a Colombian recipe.”
7hrs 15mins

Ingredients Nutrition


  1. Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
  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. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
  4. Make the salsa and assemble the tacos.
  5. In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
  6. Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
  7. Garnish with the cilantro and queso fresco and serve immediately.

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