Pork Verde Tacos with Ranch Salsa Angel Hair 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