6 to 7 pound pork shoulder, whole (bone-in or boneless)
1 yellow onion, cut into rings
6 cloves garlic, minced
2 cups salsa verde (homemade or store-bought)
1 can (12 ounces) Rotel diced tomatoes with green chili, with juice
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
Kosher salt and fresh ground black pepper
12 corn or flour tortillas, warmed in oven or microwave
Add sliced onions to the bottom of the slow cooker.
Place the pork shoulder on top of the onion, fat-side down, and season with chili powder, paprika, cumin, salt and pepper. Massage the seasonings into the meat using your hands.
Add the garlic on top of the pork, gently pressing it into the meat. Add both the salsa verde and tomatoes with green chili on top of the pork, coating everything.
Cover the crockpot with the lid, and cook on low power for about 10 hours. Avoid opening the lid until about eight hours through the cooking process.
After about eight and a half hours of cooking, remove the lid, and remove the pork from the crockpot onto a cutting board. Carefully shred the pork, removing the bone (if necessary).
Remove ½ the liquid and any large chunks of fat from the slow cooker. Add the shredded pork back to the slow cooker, and stir to mix it in with the salsa verde and onions. Re-cover with the lid and allow to stew until the desired tenderness.
To serve, prepare individual tacos using the warm tortillas, or have them stacked and available for guests to grab and fill themselves. For the latter option, present pork in a large serving bowl, along with taco accompaniments like diced white onion, fresh chopped cilantro, sliced radish, shredded cheese or more salsa verde.
Pro-tip: Save leftover pork to use in other Mexican dishes like burritos, enchiladas, or quesadillas.
Pro-tip: Make this meal hands-free by serving the pork on top of a scoop of fresh steamed rice.
