Ingredients

The following ingredients have 8 Servings
  • 3 pounds boneless pork shoulder or baby back ribs (2 racks)
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 medium onion, coarsely chopped
  • 1/2 cup water
  • 8 small tortillas, corn or wheat
  • 1/2 white onion, diced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup sour cream, optional
  • 1 jalapeño, seeded and sliced
  • 1 lime, wedged

Instruction

  • Pat dry pork shoulder or ribs with paper towel completely and set aside.
  • In a small bowl, stir well to combine oil with all the dry rub ingredients until smooth (salt, pepper, oregano, paprika, and garlic powder). Rub and spread onto pork until evenly coated.
  • Spread chopped onions evenly inside a 6-quart slow cooker (or crockpot) and add water. Place pork on top of onions. If using ribs, you can stack them on top of each other. 
  • Cover and cook on 8-10 hours on the LOW setting or 4-6 hours on the HIGH setting until fork tender.
  • Shred the pork by using two forks to pull the meat apart into small bite size and discard the bones (if using ribs).
  • To crisp the shredded pork (optional), add shredded pork along with some drippings from the slow cooker into a large frying pan. Spread evenly. Heat over medium-high heat for 6-8 minutes until the juices evaporate and pork turns nicely brown and crispy.
  • Heat the tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
  • To assemble the tacos, add 2-3 tablespoons shredded pork on each tortilla, topped with pan juices if desired, diced onion, cilantro, and jalapeño. Add a dollop of sour cream (optional) and a squeeze of fresh lime juice, to taste.