Love crockpot recipes! Thank you to Real Simple mag for your recipe inspirations! This one is a crowd pleaser... My dear friend Tina loved this recipe! :) ** Slow cooker tip: Never lift the lid once you've started. Each time you "sneek a peak" you add 30 minutes of cooking time! Sheesh!
- Prep Time :
15 min - Cook Time :
270 min - Ready Time :
4 hour, 45 min
Servings
6 servings
Ingredients
- 2 cups Salsa
- 2 tablespoons Chili Powder
- 2 tablespoons Dried Oregano
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 2 1/2 pounds Boneless pork butt or shoulder, trimmed of excess fat
- 18 Corn Tortillas
- 1/2 cup Fresh Cilantro sprigs
- 3/4 cup Sour Cream
- 1 Lime, cut into wedges
Directions
- In a 4- to 6- quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 tsp salt. Add the pork and turn to coat.
- Cook, covered until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 t0 8 hours.
- Twenty minutes before serving, heat oven to 350 degress Fahrenheit. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
- Meanwhile, using two forks, shred the pork and stir into the cooking liquid.
Serve with tortillas, cilantro, sour cream, lime and extra salsa.
