Shredded Chipotle Pork Tacos

• 1 Tablespoon Olive Oil
• 1 pound Boneless Pork Shoulder, Cut Into 1" Cubes
• 1/2 Large Red Onion, Sliced
• 2 cloves Garlic, Minced
• 2 Canned Chipotle Chiles, Finely Chopped
• 1 can (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes, With Juice
• 1 Tablespoon Adobo Sauce From Canned Chipotle Chiles
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Salt
• 10 Corn Tortillas
• For Serving: Chopped Cilantro, Diced Avocado, Mexican Queso Fresco

1. 1.
2. Heat oil over medium-high heat in a very large skillet.
3. Once the oil is hot, add the pork in a single layer.
4. Cook, stirring occasionally, until the meat has browned, about 6 to 8 minutes.
5. Cook the meat in batches, if necessary, to avoid overcrowding the pan.
6. When the meat is browned pour the meat and the juices into a slow cooker.
7. 2.
8. Pour the next 9 ingredients (onion through salt) into the slow cooker with the pork and stir to combine.
9. Cook for 6 hours on the highest setting.
10. 3.
11. After 6 hours, carefully stir the mixture, breaking up the pork as you stir.
12. The pork should fall apart.
13. Taste and season with a little more salt, if needed.
14. 4.
15. Scoop pork into a large bowl and serve with warm corn tortillas, diced red onions, cilantro, cheese and avocado.

olive oil, pork shoulder, red onion, garlic, chiles, tomatoes, adobo sauce, worcestershire sauce, oregano, ground cumin, salt, corn tortillas, cilantro

Taken from tastykitchen.com/recipes/main-courses/shredded-chipotle-pork-tacos/ (may not work)