Make a pitcher of margaritas, pull out your most colorful linens and dinnerware, and add some dahlias to a flower vase. This easy slow cooker recipe is the only one you need for a fiesta night. Here are a few quick tips to keep in mind for a successful slow cooking experience: Slow cooking requires little fat, so trim the excess from meats and poultry. Preserve the flavor of fresh herbs by adding them to the dish once it comes out of the slow cooker. Removing the slow cooker lid while cooking releases valuable heat, so resist the urge to check on the dish as it cooks. There is no need to stir ingredients in a slow cooker unless your recipe calls for it. Slow cooking creates moisture, so you often don’t need as much liquid as when you are cooking in an oven. Use only the amount called for in the recipe.
1 (4- to 5-lb.) boneless pork shoulder roast
1 tablespoon ancho chile powder
1 tablespoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon granulated sugar
1 tablespoon plus 1/2 tsp. kosher salt, divided
2 tablespoons canola oil
1/4 cup apple cider vinegar
4 oregano sprigs
1 cup chopped tomato (about 1 large)
1/4 cup chopped red onion (from 1 small onion)
1 tablespoon fresh lime juice (from 1 lime)
1 jalapeño chile, seeded and finely chopped (about 2 Tbsp.)
12 (6-inch) flour tortillas
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
How to Make It
Cut pork shoulder into 2 (4- to 5-inch-thick) pieces. Combine chile powder, black pepper, cumin, cloves, sugar, and 1 tablespoon of the salt in a small bowl. Sprinkle mixture over all sides of pork pieces. Heat oil in a large cast-iron skillet over high. Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side. Place pork in a 5- to 6-quart slow cooker; add vinegar and oregano.
Cover and cook on LOW until pork falls apart easily when shredded with a fork, 8 to 10 hours.
Stir together tomato, red onion, lime juice, jalapeño, and remaining 1/2 teaspoon salt in a bowl. Chill at least 2 hours or up to 24.
Heat tortillas according to package directions. Shred pork in slow cooker with 2 forks; stir in paprika and cayenne. Serve pork on tortillas topped with salsa and cilantro.