Slow-Cooker Pulled-Pork Tacos

We made these pulled-pork tacos last Saturday when we knew we were going to be busy working around the house all day and that we would not want to make dinner that night. So we threw this in the slow cooker and let it cook all day. The house smelled delicious and we had a a super easy, yummy dinner. The recipe is from Real Simple, but as usual we made our own modifications.

Click here for the printable recipe from Real Simple

Picture from Real Simple

Ingredients:

2 cups store-bought salsa, plus more for serving (We had three different types of salsa but not 2 cups of one of them, so we added them all together - it worked!)

2 tablespoons chili powder

2 tablespoons dried oregano

2 tablespoons unsweetened cocoa powder

kosher salt

Liquid Smoke (our own addition)

1 2 1/2-pound pork butt or shoulder, trimmed or excess fat (We used a 2 lb shoulder.)

18 corn tortillas

Optional for toppings:

1/2 cup fresh cilantro sprigs

3/4 cup sour cream

1 lime, cut into wedges

salsa

Directions:

1. In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano, cocoa, 1 teaspoon salt, and liquid smoke. Add the pork and turn to coat.

2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. 

3. Twenty minutes before serving, heat oven to 350 degrees.

4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.

5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. (Eric actually took some of the liquid and put in a saucepan to thicken it to use as a sauce.) Serve with the tortillas, cilantro, sour cream, lime and extra salsa.

We just served the pork on a tortilla with the sauce. We didn't feel it needed sour cream or extra salsa. The pork was so tasty, I could have just kept eating little bites of it by itself!