Crock Pot Pulled Pork Tacos

Name: Crock Pot Pulled Pork Tacos
Yield: 4 servings
Ingredients: 1 1 tablespoon cumin; 1 1 teaspoon garlic powder; 1 1 teaspoon chili powder; 1 1 teaspoon onion powder; 1 1 teaspoon paprika; 1 1 teaspoon oregano; 1 1 tablespoon salt; 1 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned; 1 1 16 oz jar mild salsa; 1 1 package corn or flour tortillas

From the kitchen of Carly

Pork shoulder slow-cooks in a warm spice blend and salsa until it shreds at the slightest touch. Eight to twelve hours of hands-off cooking yields tender, flavorful meat perfect for loading into tortillas with your favorite toppings.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon cumin
11 teaspoon garlic powder
11 teaspoon chili powder
11 teaspoon onion powder
11 teaspoon paprika
11 teaspoon oregano
11 tablespoon salt
11 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
11 16 oz jar mild salsa
11 package corn or flour tortillas

Instructions

Place the first 7 ingredients in a bowl and mix.
Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
Pour the jar of salsa around the pork shoulder.
Cook on low heat for 8-12 hours.
Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
Place the pork into the tortillas.
Serve with desired accompaniments.