I made this for our community group and felt a little awkward snapping a photo while everyone was getting their plate together, so I took this one from the Real Simple site.
Confession: I get really excited to turn my crock pot on. Weird, I know, but I'm a nerd. Take this recipe, for example. I needed to turn it on at 11:00, but at 10:50 I just couldn't wait another minute. Click! Let the magic begin. And let me tell you, magic happened in my crock pot when I made this pork. Oh my goodness. Whoever is reading this (there's at least three of you!), you must try this one. Tender, juicy, flavorful tacos that got rave reviews from everyone!
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat (I used tenderloin)
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon 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 to 8 hours.
Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.