Pork Tacos

• Gluten free

• Meat

  • 3 lb Pork shoulder

• Produce

  • 1/2 Avocado
  • 1 Cilantro
  • 3/4 tsp Garlic powder
  • 1 Half of a lime, juice from
  • 3/4 tsp Onion powder
  • 1 tsp Oregano, dried leaves

• Condiments

  • 1 Salsa

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1/4 tsp Paprika, smoked
  • 2 1/2 tsp Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortillas

• Dairy

  • 1 Cotija cheese
  • 1/4 cup Sour cream

Found on stuckonsweet.com

Description

Ingredients

• 3 - 3.5 pound pork shoulder (mine was 3.35 pounds)
• 2½ teaspoons salt
• ¾ teaspoon black pepper
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1½ teaspoons chili powder
• ¼ teaspoon cumin
• ¼ teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper (add more if you like spice!)
• ¼ cup sour cream
• ½ avocado
• juice from half of a lime
• pinch of salt
• Salsa
• Cilantro
• Cotija cheese
• Corn tortillas
• 1 tablespoon olive oil

Directions

• In a bowl, mix all of the pork spices together. Rub the spice mixture all over the pork shoulder. Add olive oil to the bottom of your slow cooker and place the pork shoulder on top. Cook on low for 8 hours. Pork will fall apart and be easy to shred.
• To make the sauce, add all of the ingredients to a mini food processor and pulse until smooth.
• Assemble tacos as desired and drizzle the sour cream avocado sauce on top.