Pulled-Pork Tacos (Boo hoo pork haters!)
2 cups store-bought salsa, plus more for serving
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp unsweetened cocoa powder
kosher salt
2 1/2 pound boneless pork butt (tee hee) or pork shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
sour cream
1 lime
In a 4 to 6-quart slow cooker, combine the salso, chili powder, oregano, cocoa, and 1 tsp 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 hour or on low for 7 to 8 hours
Twenty minutes before serving, heat oven to 350 degrees, 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.
So here is what I did. Basically I did exactly what the recipe called for; however,
I heated the tortillas as directed and was intrigued to see how they would turn out because
Here is a picture of my finished product. I added some delicioso avocado, as you can see. Dave just could not get enough of these babies! He was going... hog wild. Tee hee hee... get it?!