Here’s a perfect slow-cooker pork taco recipe for Cinco de Mayo, or anytime!

(makes 10 - 12 servings plus leftover pulled pork)

Ingredients

One – 4½ to 5lb Boston butt pork shoulder

2 tablespoons olive oil

½ tablespoon chili powder

½ tablespoon cumin

½ tablespoon dried oregano

Salt and pepper to taste

2 tablespoons canola oil

1 medium yellow onion, diced

1 jalapeno or other hot chili, seeded and diced

2-3 cloves garlic, sliced or minced

Juice from 2 oranges

Juice from 1 lime

1 – 16oz container sour cream

1 to 2 tablespoons whole milk, plus more if needed

10 to 12 flour tortillas

Guacamole (store-bought or homemade)

1 large red onion, diced

Fresh cilantro for garnish

Fresh limes, halved

Instructions

For the pork:

Add olive oil, chili powder, cumin, dried oregano, salt, and pepper to a small bowl.  Stir thoroughly to combine.

Rub Boston butt pork shoulder with olive oil and spice mixture to coat.

Place prepared roast into a large slow cooker.

Add canola oil to a large sauté pan over medium heat.  Add in diced yellow onion and diced jalapeno or other hot chili.  Season with salt and pepper to taste.

Cook, stirring occasionally, until softened, about 5-6 minutes.

Add in sliced or minced garlic.  Stir and cook for 1 more minute.  Pour over top of prepared pork roast in slow cooker.

Add orange juice and lime juice to slow cooker.  Cover, and cook on low for 6-8 hours, or on high for 4-6 hours, or until tender and falling apart.  Remove pork from slow cooker, reserving cooking liquid, and shred with 2 forks.

For the sour cream sauce:

Combine sour cream and milk in a medium bowl.  Stir to combine until a creamy, pourable consistency is achieved.  You may need more or less milk.  Reserve in the bowl or transfer to a squeeze bottle.

To assemble the tacos:

Place a large, dry sauté pan over medium heat.  Add tortillas individually and heat for a few seconds on each side until warmed and pliable.  Set aside and keep warm.

Add in a layer of pulled pork and spoon in some of the reserved cooking liquid.  Stir and cook for 4-5 minutes, or until pork has gone slightly browned and crispy.

Spread a thin layer of guacamole down the center of a tortilla.  Spoon in some of the crispy pork.  Sprinkle with diced red onion.

Drizzle with the sour cream sauce and sprinkle with chopped fresh cilantro to garnish. Serve right away with halved limes.