Pork Verde Tacos with Ranch Salsa Angel Hair Coleslaw

These tacos are as good as they look!  They are super kid friendly while at the same time being super delicious.  My husband preferred salsa and the cabbage (angel hair coleslaw) on his tacos to the ranch salsa coleslaw that I painstakingly prepared ;)  Either way, the pork is tender, the remaining sauce from the pork is delicious, the Monterey Jack cheese melts so well, and the coleslaw gives these tacos an excellent crunch.  There will be plenty of meat leftover, so you may want to freeze it or have extra tacos shells on hand (we ate 11 between the 5 of us!!) AND, make extra coleslaw!

For the pork:
3lbs country style pork ribs
1 jar salsa verde
2 large cans green enchilada sauce
Place all ingredients in crockpot and cook on low for 8 hours.  Take meat out and shred on a plate.  Reserve some of the sauce to pour over tacos.

For the coleslaw:
2 cups angel hair coleslaw
4 T prepared ranch dressing (you could also use blue cheese dressing if you want something stronger)
2 T salsa
Mix all ingredients together and set aside.


For the tacos:
10-12 Hard or soft taco shells - heated according to package directions
Shredded Monterrey Jack cheese
Pork prepared above
Coleslaw prepared above

Stuff taco shells with pork, top with cheese, then top with coleslaw.  Pour a drizzle of sauce from pork over top.  Serve warm.  

*additional optional toppings:  sliced avocado, diced tomatoes, sour cream, pickled jalepenos

Happy Cooking!