Slow-Cooker Pulled-Pork Tacos

By NailCandy

Ingredients

• 2 cups  store-bought salsa, plus more for serving
• 2 tablespoons  chili powder
• 2 tablespoons  dried oregano
• 2 tablespoons  unsweetened cocoa powder
• kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
• 18 corn tortillas
• 1/2 cup  fresh cilantro sprigs
• 3/4 cup  sour cream
• 1 lime, cut into wedges

Preparation

Step 1

Directions

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn
to coat.

Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty minutes before serving, heat oven to 350° F.

Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.

Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream,
lime, and extra salsa.