Slow-Cooker Pulled-Pork Tacos

Ever notice how after awhile all taco things start to taste the same? Well here's the cure. My Aunt Frandee submitted this for our family cookbook a few months ago and I've been wanting to try it because it looked amazing. And it did not disappoint. You'll notice in the picture I added sour cream and salsa but I don't think it needed it! The meat is moist and delicious. So here you go!

Slow-Cooker Pulled-Pork Tacos

2 c salsa

2 TBS chili powder

2 TBS dried oregano

2 TBS unsweetened cocoa powder

1 tsp salt 

2 1/2 lb boneless pork butt or shoulder, trimmed of excess fat

corn or flour tortillas (we use flour because we're not a fan of the corn ones - recipe calls for corn)

fresh cilantro

sour cream

lime wedges

In a 4-6 quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and salt. Add pork and turn to coat. Cook, covered until the meat is tender and pulls apart easily: on high for 4-5 hrs or on low for 7-8 hrs. Twenty minutes before serving, heat the oven to 350. Stack the tortillas and wrap in foil. Heat the tortillas in the oven for 15 minutes. Meanwhile, using two forks, shred the pork and stir into cooking liquid. Serve with the tortillas, sour cream, cilantro, lime, and extra salsa. 

**NOTE: This was waaaaay too much meat for the tortilla - use less so you can roll it up. I ended up using a fork and knife because it is pretty juicy.**