Slow-Cooker 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
• *this is really excellent with a spicy salsa verde, like cilantro-serrano

1. 1. In a 4- to 6-quart slow cooker, combine salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat well.
2. 2. Cook on high for 4 to 5 hours (or low for 7 to 8 hours), until meat is tender and pulls apart easily.
3. 2. Twenty minutes before serving, heat oven to 350u0b0 F.
4. Stack tortillas, wrap in foil, and bake until warm, about 15 minutes.
5. 3. Once pork is ready, use two forks to shred into "pulled" pieces; then stir into the cooking liquid. Serve with tortillas, cilantro, sour cream, lime, and extra salsa.

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

Taken from www.epicurious.com/recipes/member/views/slow-cooker-pulled-pork-tacos-51126341 (may not work)