Super Simple Pork Tacos from the Crock Pot
- 2 Cups store-bought salsa plus more for serving.
- 2 TBSP Chili Powder
- 2 TBSP Dried Oregano
- 2 TBSP unsweetened Cocoa Powder
- Kosher salt
- 1 2-4 LB 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
In 4-6 Qt. Slow Cooker, combine the Salsa, chili powder, oregano, cocoa, and 1 tsp salt.
Add pork & turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high 4-5 hrs, or low 7-8 Hrs.
Twenty minutes before serving, heat oven to 350 F
Stack tortillas, wrap them in foil, & bake about 15 minutes until warm.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid.
Serve with the tortillas, cilantro, sour cream, lime & extra salsa.
For a faster version use 2-3 pounds of ground pork. Cook until brown, remove excess fat and combine with spices and simmer for 15-20 minutes. Serve as above.
Garnish with homemade or store-bought guacamole.
Adapted from Real Simple