I just made these tonight. They were extra yummy, and made a lot of food. Since we love leftovers, that's a wonderful thing!
Hands-on time: 15 min/ total time: 4.5 to 8.5 hours/ serves 6/ RealSimple, Feb 2009
Nutrition information: 728 calories; 40g fat (15g saturated fat); 180mg cholesterol; 982mg sodium; 47g protein; 45g carbohydrates; 9g fiber.
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
1 2.5-lb 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
~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 degrees 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.