Shredded Pork Tacos With Jalapeno Cilantro Sauce

• Pork
• 4 lbs pork shoulder
• 3 cups water
• 1 onion, chopped
• 7 garlic cloves
• 3 scallions, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup green pepper, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt and pepper
• Jalapeno Cilantro Sauce
• 1 cup creme fraiche (or crema fresca)
• 2 tablespoons mayonnaise
• 1 jalapeno pepper
• 1 cup cilantro, fresh
• 1 lime, juice of
• 1/4 teaspoon ground cumin
• salt and pepper
• corn tortilla
• 1 cup cabbage, sliced
• 1/2 cup queso fresco
• 1 red onion, sliced thinly
• cilantro, fresh

1. Puree the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
2. Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
3. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
4. Make the salsa and assemble the tacos.
5. In a blender, mix the jalapeno, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
6. Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeno sauce and top with the sliced red onion.
7. Garnish with the cilantro and queso fresco and serve immediately.

pork, pork shoulder, water, onion, garlic, scallions, red bell pepper, green pepper, ground cumin, chili powder, salt, cilantro sauce, creme fraiche, mayonnaise, pepper, cilantro, lime, ground cumin, salt, corn tortilla, cabbage, queso fresco, red onion, cilantro

Taken from www.food.com/recipe/shredded-pork-tacos-with-jalapeno-cilantro-sauce-470666 (may not work)