Slow Cooker Pulled Pork Tacos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 cups salsa, plus more for serving
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp unsweetened cocoa powder
1 tsp Kosher salt
2 1/2-lbs boneless pork butt or shoulder roast, trimmed of fat
Corn or flour tortillas
1/2 cup fresh cilantro
3/4 cup sour cream
1 lime, cut into wedges
In a slow cooker combine the salsa, chili powder, oregano, cocoa, and salt. Add the pork, and turn to coat. Cover and cook on low for 6-8 hours. Meat should be very tender and pull apart easily.
Using two forks, shred the pork and stir into the cooking liquid. Serve with tortillas, cilantro, sour cream, lime, and extra salsa.