By: Chef Jennifer Chandler
Serves 6 to 8
One 4-5 pound boneless pork Boston Butt, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons ground cumin
2 cans (10-ounce) Rotel® tomatoes (or 2 1/2 cups jarred tomato salsa)
12 small (4-inch) flour tortillas, warmed per package directions
3/4 cup salsa verde
1/4 cup fresh cilantro leaves
1 avocado, sliced
Lime wedges, for serving
Rinse the pork and pat dry with paper towels. Generously season with salt and pepper and sprinkle with the cumin. Place the pork in a slow cooker and pour the tomatoes over the top. Cover and cook on highuntil fork tender, about 7 to 8 hours.
Transfer the cooked pork to a cutting board with a well. Remove and discard the fatty portions. Pull the pork apart and return it to the cooking liquid in the slow cooker to keep it warm and juicy.
To serve, assemble the tacos by placing the pulled pork in the center of the warmed tortillas. Garnish with the salsa, avocados and cilantro. Serve warm with lime wedges on the side.
Slow cookers cook best when the lid remains tightly in place. Opening the lid often will require additional cooking time. Please refer to your machine’s instructions.