Active Time

　　10 minutes

　　Total Time

　　8 hours

　　

Ingredients

Serves 6-8

　　1 tablespoon cumin

　　1 teaspoon garlic powder

　　1 teaspoon chili powder

　　1 teaspoon onion powder

　　1 teaspoon paprika

　　1 teaspoon oregano

　　1 tablespoon salt

　　1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned

　　1 16 oz jar mild salsa

　　1 package corn or flour tortillas

　　

Step 1

Place the first 7 ingredients in a bowl and mix.

　　

Step 2

Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.

　　

Step 3

Pour the jar of salsa around the pork shoulder.

　　

Step 4

Cook on low heat for 8-12 hours.

　　

Step 5

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).

　　

Step 6

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).

　　

Step 7

Place the pork into the tortillas.

　　

Step 8

Serve with desired accompaniments.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Crock Pot Pulled Pork Tacos".