For the tacos:
1 tablespoon canola oil
4 pounds pork shoulder, boneless
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons dried oregano
4 cloves garlic, chopped
2 cups chicken broth
1/2 cup apple cider vinegar
1/4 teaspoon crushed red pepper flakes
For the salsa:
2 cups coleslaw mix
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
For serving:
tortilla shells, to taste, for serving
Step 1 - In a large skillet over medium-high heat, heat the canola oil.
Step 2 - Season the pork with 1 teaspoon of the salt and the pepper.
Step 3 - Cook the seasoned pork in the oil until browned on each side, about 5 minutes per side.
Step 4 - Transfer the browned pork to the slow cooker.
Step 5 - Add the parsley, the oregano, the garlic, the chicken broth, the apple cider vinegar, and the red pepper flakes to the slow cooker.
Step 6 - Cover and cook the pork on low heat until the pork is tender, about 6 to 8 hours.
Step 7 - When you're almost ready to serve and while the pork is still cooking, in a medium bowl, combine the slaw mix, the cilantro, the lime juice, the olive oil, the cumin, and the remaining salt and toss to coat.
Step 8 - Use two forks to shred the pork in the slow cooker.
Step 9 - Serve the shredded pork in the tortilla shells and top with the salsa.
Time: 6 hours 15 minutes
Yield: 12 servings