Ingredients

2 cups store-bought salsa, plus more for serving*

2 tablespoons chili powder

2 tablespoons dried oregano

2 tablespoons unsweetened cocoa powder

kosher salt

1 2 ½-pound boneless pork butt or shoulder, trimmed of excess fat

18 corn tortillas

½ cup fresh cilantro sprigs

¾ cup sour cream

1 lime, cut into wedges

*this is really excellent with a spicy salsa verde, like cilantro-serrano

Preparation

  1. In a 4- to 6-quart slow cooker, combine salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat well.
  2. Cook on high for 4 to 5 hours (or low for 7 to 8 hours), until meat is tender and pulls apart easily.
  3. Twenty minutes before serving, heat oven to 350° F. Stack tortillas, wrap in foil, and bake until warm, about 15 minutes.
  4. Once pork is ready, use two forks to shred into “pulled” pieces; then stir into the cooking liquid. Serve with tortillas, cilantro, sour cream, lime, and extra salsa.