Pulled Pork Tacos

• 2 cups store-bought salsa, plus more for serving $
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons unsweetened cocoa powder
• Kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream $
• 1 lime, cut into wedges

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350u0b0 F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
4. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
5. Tip: When using a slow cooker, resist the urge to lift the lid until the dish has cooked the minimum amount of time specified in the recipe. Each peek allows heat to escape and can increase cooking time by as much as a half hour.

storebought salsa, chili powder, oregano, cocoa, kosher salt, pork, corn tortillas, fresh cilantro sprigs, sour cream , lime

Taken from www.epicurious.com/recipes/member/views/pulled-pork-tacos-50190710 (may not work)