1 Tablespoon Black Pepper
1 Tablespoon Chili Powder
1 Tablespoon Paprika
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1-3 Teaspoons of Vinegar
Place all of your spices in a bowl and mix. Slowly add your vinegar. I cant remember exactly how much I used.
You want your spices to look like wet sand/paste so you can rub it on your pork and have it stick.
Crock Pot Ingredients:
1 Yellow Onion (chopped)
2 Garlic Cloves (crushed)
1 (15-ounce) Can Fire Roasted Tomatoes
4 to 5 Pound Pork Shoulder
Put the onion and garlic in first, then place your seasoned pork on top.
Next pour the tomatoes over it. Cover. Cook on High for 4-6 hours.
The pork will fall off the bone. That is how you know it is ready.
Remove the pork and shred into a separate bowl.
Cilantro Lime Sauce:
1/4 Cup Lime Juice (fresh)
2 Tablespoons Vinegar
1/2 Bunch Cilantro
1 Tablespoon of Honey
1 Tablespoon of Brown Sugar
1/4 Teaspoon Salt
1/3 Clove Garlic (minced)
1 1/2 Tablespoon Dijon Mustard
1 1/2 cups of Salad or Olive Oil
In a blender, mix your cilantro, lime juice and vinegar. Next add your garlic, sugar, honey and salt.
Add mustard. Then, slowly add your oil.
The avocado is a must! The fatty avocado combined with the savory pork and the citrus sauce made this taco outstanding!