![Slow-Cooker Pork Tacos with Fresh Tomato Salsa](https://cdn.statically.io/img/www.southernliving.com/thmb/zX9AE3tEX50vTvL5DlrYERbanso=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/slow-cooker_pork_tacos_with_fresh_tomato_salsa_2487601_summe_0064_0_0_0-2000-a74995fd015b4f77add835e2f2709b41.jpg)
Ingredients
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1 (4- to 5-lb.) boneless pork shoulder roast
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1 tablespoon ancho chile powder
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1 tablespoon black pepper
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1 teaspoon ground cumin
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1/2 teaspoon ground cloves
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1/2 teaspoon granulated sugar
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1 tablespoon plus 1/2 tsp. kosher salt, divided
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2 tablespoons canola oil
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1/4 cup apple cider vinegar
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4 oregano sprigs
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1 cup chopped tomato (about 1 large)
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1/4 cup chopped red onion (from 1 small onion)
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1 tablespoon fresh lime juice (from 1 lime)
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1 jalapeño chile, seeded and finely chopped (about 2 Tbsp.)
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12 (6-inch) flour tortillas
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1 tablespoon smoked paprika
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1/2 teaspoon cayenne pepper
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1/4 cup chopped fresh cilantro
Directions
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Cut pork shoulder into 2 (4- to 5-inch-thick) pieces. Combine chile powder, black pepper, cumin, cloves, sugar, and 1 tablespoon of the salt in a small bowl. Sprinkle mixture over all sides of pork pieces. Heat oil in a large cast-iron skillet over high. Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side. Place pork in a 5- to 6-quart slow cooker; add vinegar and oregano.
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Cover and cook on LOW until pork falls apart easily when shredded with a fork, 8 to 10 hours.
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Stir together tomato, red onion, lime juice, jalapeño, and remaining 1/2 teaspoon salt in a bowl. Chill at least 2 hours or up to 24.
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Heat tortillas according to package directions. Shred pork in slow cooker with 2 forks; stir in paprika and cayenne. Serve pork on tortillas topped with salsa and cilantro.