Slow-Cooker Success

So I realize the picture doesn't look great (thanks in part to me thinking it was a good idea to put a dollop of salsa on my already sad looking black beans) - but the flavor in these tacos was amazing. Pulled pork tacos sounds a little weird - but we aren't talking about barbecue pork here, we are talking about pork slow cooked in salsa and spices and even cocoa - yum! I actually have to thank Nathan for getting this together because while crock pot recipes are great, I always forget to assemble everything the night before - so I had to call him all panicky and instruct him over the phone on getting everything in the crock pot before he left for work. We serve them with corn on the cob and black beans. This leaves you with lots of leftovers, but it's one of those recipes that actually gets better the longer it sits as the flavors really soak into the meat. So if you make this, you will probably be having lots of tacos - but it also lends itself well to pork sandwiches which we had yesterday with mexican cornbread.

Slow-Cooked Pork Tacos

Adapted from Real Simple

Ingredients:

2 cups salsa

2 tbsp. chili powder

2 tbsp. dried oregano

2 tbsp. unsweetened cocoa powder

Salt

2 1/2 pound boneless pork butt or shoulder trimmed of excess fat (we used pork shoulder - cheaper)

Corn or flour tortillas (I like corn, Nathan likes flour)

Cilantro

3/4 cup sour cream (we used non-fat plain yogurt instead to save calories - you should give it a try - we actually like this better than sour cream)

1 lime cut into wedges (optional)

Directions:

In your slow-cooker (needs to be at least 4-6 quarts) combine the meat and the seasonings (salsa,chili powder, oregano, cocoa, and 1 tsp. salt). Add the pork and coat it in the seasoning.

Cook, covered, until the meat can easily be pulled apart - high for 4-5 hours or low for 7-8 hours

To warm the tortillas before serving, put them in a 350 degrees oven wrapped in foil for about 15 minutes

While the tortillas are warming up, shred the pork with two forks and the stir the meat into the cooking liquid.

Serve with tortillas, cilantro, sour cream (or yogurt in our case), lime, and extra salsa.