- 2 c. store-bought salsa, plus more to serve with the tacos
- 2 T chili powder
- 2 T dried oregano
- 2 T unsweetened cocoa powder
- kosher salt
- 1 - 2 1/2 lb. boneless pork butt or shoulder, trimmed of excess fat
- 18 corn tortillas
- 1/2 c fresh cilantro
- 3/4 c sour cream
- 1 lime, cut into wedges
This is a great recipe when you want to get everything ready the night before and just turn on the slow cooker in the morning. We used the pork for sandwiches and tacos for multiple meals.
In a 4- to 6-quart slow cooker, combine salsa, chili powder, oregano, cocoa and 1 t. kosher salt. Add the pork and coat with seasonings. It may be tempting to add additional liquid, but don’t. Believe me, you’ll have more than enough juices at the end.
Cook, in the covered slow-cooker, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.
Before serving, heat the tortillas in the oven (350 degrees for 15 minutes, wrapped in foil or wrapped in a damp paper towel in the microwave for 45 seconds, or so).
Meanwhile, using forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime and salsa.