Braised Cinnamon Pork Tacos

• 1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
• 1 (2-pound) pork shoulder
• 1/2 teaspoon salt
• 1 tablespoon Land O Lakes Cinnamon Sugar Butter Spread
• 1 small (1/2 cup) onion, chopped
• 1 small (1/2 cup) green bell pepper, chopped
• 1 jalapeno pepper, chopped
• 3 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 (16-ounce) can fire roasted tomatoes
• 1 (14.5-ounce) can vegetable broth
• 1 teaspoon ground oregano
• 16 (6-inch) tortillas
• Fresh salsa
• Guacamole
• Lime wedge, if desired

1. Heat oven to 275F.
2. Melt 1/4 cup Cinnamon Sugar Butter Spread in 8-quart ovenproof saucepan or Dutch oven over medium heat.
3. Season pork with 1/2 teaspoon salt.
4. Place pork into pan; cook over medium heat, turning once, 5-7 minutes or until browned.
5. Remove pork from pan; set aside.
6. Add 1 tablespoon Cinnamon Sugar Butter Spread to pan.
7. Add onions, bell pepper, jalapeno pepper and garlic.
8. Cook 4-5 minutes or until vegetables are softened.
9. Add cumin and chili powder.
10. Cook, stirring constantly, 1 minute.
11. Add tomatoes, vegetable broth and oregano; stir to combine.
12. Return pork roast to pan.
13. Cook over medium heat 4-6 minutes or until vegetable mixture comes to a boil.
14. Cover pan with lid; transfer pan to oven.
15. Bake, turning roast over every 45 minutes, 2 1/2 hours or until meat shreds easily with fork.
16. Remove roast from pan; shred with forks.
17. Return pork to pan; toss to coat.
18. Stack 2 tortillas together; fill with about 1/2 cup of pork mixture.
19. Top with salsa and guacamole.
20. Garnish with lime wedges, if desired.
21. Repeat with remaining ingredients.

cinnamon sugar butter, pork shoulder, salt, cinnamon sugar butter, onion, green bell pepper, pepper, garlic, ground cumin, chili powder, fire roasted tomatoes, vegetable broth, ground oregano, tortillas, fresh salsa, lime wedge

Taken from www.landolakes.com/recipe/3245/braised-cinnamon-pork-tacos (may not work)