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Simple Slow Cooker Pulled Pork Tacos

Tried this recipe from Just A Taste last night and it was fantastic!  A touch of cocoa powder and a bottle of beer……who knew?  The author recommends serving with pickled onions and cotija cheese….would have been great last night but I had neither on hand so we served it with leftover slaw.  It was great to put it all in the crock pot early in the morning and have a great dinner waiting when we got home from a busy evening.  Try it!  Click on THIS link to see the author’s presentation and notes, her site it awesome too…..just don’t jump off the Paleo wagon when you visit it!

Simple Slow Cooker Pulled Pork Tacos

Yield: 10 – 12 servings

Prep Time: 10 min

Cook Time: 8 hours

Ingredients:

1 (4- to 5-pound) pork shoulder
5 cloves garlic, minced
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoons cocoa powder
4 Tablespoons fresh lime juice
1/2 cup orange juice
12 ounces beer (See Kelly’s Notes) (I used Shock Top)
1/2 cup store-bought or homemade salsa
Corn Tortillas
Taco toppings: diced avocado, sour cream, cheese or pickled red onions

Directions:

Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.

Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.

Cover the slow cooker and cook on “low” for 8 hours, or on “medium” for 6 hours.

Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.

Kelly’s Notes:

You can opt for a Spanish-style beer, such as Negra Modelo or Corona, or just use whatever beer you have on hand.

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