Pulled Pork Tacos

This recipe works served on tortillas, buns or rice. The leftovers make a great quesadilla or on top of greens for a salad.

Serves 4-6

Adapted from Epicurious. The photo is theirs.

Ingredients:

• 1 Tbl. ground cumin

• 1 tsp. garlic powder

• 1 tsp. chile powder (more to taste)

• 2 tsp. paprika

• 1 tsp. salt

• 1/2 tsp. ground pepper

• 2 lb. boneless pork loin

• 1 16 ounce jar red salsa

• Corn or flour tortillas

• 4 scallions, minced

• Sour cream

• Shredded cheddar cheese

• 1 lime, cut into 4 wedges

Instructions:

1. Combine all of the spices (cumin through ground pepper) in a small bowl.

2. Trim the fat off of the pork loin and cut it into four pieces. Rub the spices all over the pork and place it in the slow cooker.

3. Pour the salsa all around the pork. Put the lid on the pot and cook on the low setting for 8 hours.

4. Remove the pork from the pot and put on a cutting board. Skim any visible fat out of the liquid in the pot. The pork should be tender enough to shred, or use a knife if you prefer and cut into bite-sized pieces. Put the meat back into the pot and stir well.

5. Heat the tortillas or buns. Serve the shredded pork with sour cream, scallions and cheese on top. Garnish with a lime for individual squeezing.